Chocolate heart entremet made with
– a milk chocolate mousse,
– a white chocolate mousse
– a praline crunch,
– white velvet spray,
– brown velvet spray.
Material used
– Silikomart flat heart mould X8
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– White and brown velvet sprays
Ingredients
Custard cream
✔100g milk
✔20g sugar
✔1 egg yolk
✔2g gelatine
Milk Chocolate Mousse
✔60g custard
✔50g chocolate
✔60 g whipping cream
White Chocolate Mousse
✔60g custard
✔50 g white chocolate
✔60 g whipping cream
Praline crisp
✔40g white chocolate
✔60g hazelnut praline
✔30g crêpes dentelles
✔10g hazelnut almond praline powder
White and brown velvet sprays
The recipe
Custard cream
✔100g milk
✔20g sugar
✔1 egg yolk
✔2g gelatine
Place the gelatine (2g) in a large bowl of cold water. In a bowl, mix the egg yolk with the caster sugar. Heat the milk in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring constantly. Return the mixture to the heat in the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and add the gelatine, stirring well.
Quickly prepare the 2 mousses in parallel.
Whip the 120g of very cold liquid cream (minimum 30% fat) (60g for the white chocolate mousse and 60g for the chocolate mousse). Set aside in a cool place.
White Chocolate Mousse
✔60g custard
✔50 g white chocolate
✔60 g whipping cream
Melt the white chocolate in the microwave. Pour half of the hot custard over the chocolate, stirring well. Leave to cool slightly.
When the mixture is below 35°C add half the whipping cream (60g). Mix gently with a spatula.
Fill the silikomart mould (4 cavities).
Milk Chocolate Mousse
✔60g custard
✔50g chocolate
✔60 g whipping cream
Melt the milk chocolate in the microwave. Pour half of the hot custard over the chocolate, stirring well. Leave to cool slightly.
When the mixture is below 35°C add the rest of the whipping cream (60g).
Mix gently with a spatula.
Fill the silikomart mould (last 4 cavities). Place in the freezer for at least 3 hours.
Praline crisp
✔40g white chocolate
✔60g hazelnut praline
✔30g crêpes dentelles
✔10g hazelnut almond praline powder
Melt 40g of white chocolate in the microwave. Add the hazelnut praline and crumbled crêpes dentelles. Mix well. Roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut out using the cookie cutter supplied with your mould.
Unmould the cakes and apply the white and brown velvet spray immediately.
Place your hearts one on top of the other on your praline crisp.
