Miniature Mousse Cake
Joaquin Soriano
Recipe in 7 steps
Chocolate Mousse - 35 g / piece
1| Full-fat milk (3,6% fat) | 117 g | 11.4 % |
| Inulin | 29 g | 2.8 % |
| Whole fresh eggs | 98 g | 9.5 % |
| Dark chocolate MADONG 70% | 227 g | 22.1 % |
| COCOA BUTTER | 23 g | 2.2 % |
| 35% fat cream | 532 g | 51.8 % |
| Total | 1026g | 100% |
Bring the milk to the boil with the inulin, then make a custard with the whole eggs. Once the custard is finished and has the desired texture, pour over the dark couverture and the cocoa butter. Emulsify by hand with a silicone spatula, then finish the emulsion with an immersion blender. Whip the cream until its texture resembles that of shaving foam; then gently incorporate and mix the ganache into the whipped cream. |
Soft Rosemary Caramel - 11 g / piece
2| Caster sugar | 205 g | 15.6 % |
| Salt | 4,3 g | 0.3 % |
| Glucose syrup DE40 (1) | 238 g | 18.1 % |
| 35% fat cream | 432 g | 33.0 % |
| Full-fat milk (3,6% fat) | 108 g | 8.2 % |
| Glucose syrup DE40 (2) | 108 g | 8.2 % |
| COCOA BUTTER | 50 g | 3.8 % |
| 82% fat PDO butter | 151 g | 11.5 % |
| Fresh rosemary | 12 g | 0.9 % |
| Total | 1308g | 100% |
Bring the glucose (2), milk, cream and rosemary to the boil, then leave to infuse for 20 minutes before straining. Weigh the butter with the cocoa butter. Caramelise the sugar, salt and glucose (1) without adding any water. Deglaze with the infused cream, then reduce by bringing to a boil. Add the last ingredients, then emulsify with an immersion blender. Refrigerate at 4°C. |
Flourless Biscuit - 8 g / piece
3| 82% fat PDO butter | 174 g | 17.0 % |
| Dark chocolate LARGO 70% | 91 g | 8.9 % |
| 52% almond paste | 144 g | 14.0 % |
| Whole fresh eggs | 265 g | 25.9 % |
| Fresh egg whites | 204 g | 19.9 % |
| Caster sugar | 91 g | 8.9 % |
| COCOA POWDER 22/24% | 53 g | 5.1 % |
| Total | 1022g | 100% |
Melt the dark couverture with the butter in the microwave. Add the almond paste and blend using an immersion blender to separate the fat from the water. While continuing to blend, pour in the whole eggs (previously warmed to room temperature) to create a stable emulsion. Make a meringue then gently incorporate the ganache. Finish by incorporating the cocoa powder. |
Chocolate Shortbread
4| Brown sugar | 122 g | 12.3 % |
| Inulin | 61 g | 6.1 % |
| Caster sugar | 61 g | 6.1 % |
| Salt | 4,5 g | 0.4 % |
| 82% fat PDO butter | 212 g | 21.5 % |
| Water | 13 g | 1.3 % |
| T65 flour 10,5% protein | 245 g | 24.8 % |
| COCOA POWDER 22/24% | 47 g | 4.7 % |
| Baking powder | 8 g | 0.8 % |
| Ground hazelnuts | 212 g | 21.5 % |
| Total | 985g | 100% |
Mix the different sugars and salt together. Add the butter, then cream the mixture before adding water. Finish the mixture by adding all the powders, taking care to thoroughly scrape the sides of the bowl between ingredients. |
Chocolate Croustillant - 25 g / piece
5| Baked chocolate shortbread | 869 g | 85.9 % |
| COCOA BUTTER | 71 g | 7.0 % |
| Dark chocolate LARGO 70% | 71 g | 7.0 % |
| Total | 1011g | 100% |
Melt the cocoa butter with the dark couverture, then add the baked shortbread and crush regularly. Mix before use. |
Chocolate Ganache - 12 g / piece
6| Full-fat milk (3,6% fat) | 211 g | 20.6 % |
| 35% fat cream | 317 g | 30.9 % |
| Inulin | 59 g | 5.7 % |
| Dark chocolate MADONG 70% | 387 g | 37.8 % |
| Olive oil | 49 g | 4.7 % |
| Total | 1023g | 100% |
Bring the milk, cream and inulin to the boil. Pour over the dark couverture and the olive oil, then emulsify by hand with a silicone spatula, finishing the emulsion with an immersion blender. Whip the cream until its texture resembles that of shaving foam; then gently incorporate and mix the ganache into the whipped cream. |
Chocolate Glaze
7| Water | 151 g | 14.6 % |
| Caster sugar | 390 g | 37.8 % |
| COCOA POWDER 22/24% | 132 g | 12.8 % |
| 35% fat cream | 266 g | 25.8 % |
| Gelatine mass 200 bloom 1/5 | 91 g | 8.8 % |
| Total | 1030g | 100% |
Simmer the sugar with the water, then pour the cocoa powder and the cream straight in to limit evaporation. Emulsify using an immersion blender, taking care to clean the sides of the saucepan to avoid leaving any lumps of cocoa powder. Add the gelatine mass while continuing to emulsify. |
Final assembly
For the first step: make the biscuit and then the shortbread, baking and then leaving to cool.
Afterwards, make the rosemary caramel to be poured onto the biscuit.
Deep-freeze at -40°C.
Make the chocolate croustillant, then weigh it directly in the mould.
Deep-freeze at -20°C.
Make the ganache and pour it over the croustillant.
Cut out the caramel biscuit insert with a 4.5 diameter biscuit cutter, then make the mousse.
Pipe onto the croustillant, then place the insert on the top and fill in with the rest of the mousse.
Smooth out then deep-freeze.
Unmould, glaze at 32°C then decorate.