Composition
- La Rose Noire Extra Mini Round Chocolate Shell
- Soft chocolate sponge
- Raspberry compote
- Chocolate mousse
- Cocoa glazing
Decoration
- Fresh raspberries
- Gold leaf
Soft Chocolate Sponge Cake
| INGREDIENTS | MEASUREMENT |
|---|---|
| Icing sugar | 125 g |
| Butter | 150 g |
| Dark chocolate 65% | 150 g |
| Egg yolks | 7 unit |
| Egg whites | 7 unit |
| Sugar | 125 g |
| Flour | 150 g |
Method
Mix icing sugar and butter using a paddle until emulsified. Add melted chocolate, Then add the egg yolks and keep mixing at medium-high speed until it becomes a smooth texture. Whip egg whites with sugar until it becomes nice and soft peaks meringue. Fold the meringue with the previous mixture. Add flour and mix well. Pipe the mixture on a baking tray with parchment paper at the bottom, and bake at 180°C for approximately 12 minutes.
Raspberry Compote
| INGREDIENTS | MEASUREMENT |
|---|---|
| Raspberry purée | 250 g |
| Sugar | 60 g |
| NH pectin | 3 g |
| Citric acid solution 50% | 5 g |
Method
Mix sugar and NH pectin together. Place raspberry purée in a pan and heat up to 40°C. Add the mixture of sugar and pectin, little by little, stirring constantly using a whisk. Bring to boil. Remove from the heat and add the citric acid solution. Stir and pour onto the sponge and let it set in the freezer.
Chocolate Mousse
| INGREDIENTS | MEASUREMENT |
|---|---|
| Dark chocolate 70% | 175 g |
| Milk | 125 g |
| Gelatin sheets | 2 unit ( gold) |
| Semi-whipped cream | 250 g |
Method
Melt the chocolate. Heat the milk until boiling point. Add the gelatin sheets, previously soaked in very cold water for 10 minutes. Pour the milk, little by little, onto the melted chocolate and create a good emulsion. When the chocolate reaches 30°C, fold the cream using a rubber spatula. Fill the semi sphere silicon molds. Freeze.
Cocoa Glazing
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream 35 % | 240 g |
| Water | 290 g |
| Sugar | 360 g |
| Cocoa powder | 140 g |
| Gelatin leaves | 12 g ( 12 unit ) |
Method
Heat water, sugar and cream. At 40°C add the cocoa powder and continue stirring until it reaches 103°C. Remove from the heat and add the gelatin leaves, previously soaked in cold water. Strain and use at 35°C on the frozen chocolate mousse.
Finishing
Cut the sponge cake with the compote, using a round cutter, just the right size to fit into the chocolate shell. Cover with some mousse using a small spatula. Let it set in the fridge for 30 minutes. Glaze the chocolate mousse with cocoa glazing, and place them onto the chocolate shell. Decorate with half raspberry and gold leaf.
