Here is an easy recipe, just 3 mousses, dark chocolate, milk chocolate and white chocolate, placed on a praline feuilletine biscuit, but the only difficulty lies in the proportions of each mousse.
This dessert will consist of a crunchy praline feuillantine base.
For the feuillantine crisp: Click HERE for the complete and easy recipe
White chocolate mousse:
100g Ivory blanket
1g of powdered gelatin
50g of whole milk
100g of whipping cream 35%MG.
Milk chocolate mousse :
70g of Jivara milk chocolate
1 gram of gelatin
50g of milk
100g of whipping cream 35% MG.
Dark chocolate mousse :
60g Manjari blanket
1 gram of gelatin
50g of milk
100g of whipping cream 35% MG.
Only the proportions of chocolate change; the process is the same.
For each mousse:
1 – Soak the gelatin in plenty of cold water.
2 – Bring the milk to a boil and dissolve the carefully drained gelatin in it.
3 – Create an emulsion in 3 stages by pouring 1/3 of the milk over the chocolate to obtain a smooth and shiny elastic texture, a sign of an emulsion that has started.
4 – When the chocolate mixture is at 35°, whip the cream and incorporate it into the whipped cream.
Each mousse must have exactly the same texture.
The assembly:
1 - Spread the white chocolate mousse at the bottom of the log mold and place in the freezer.
2 – Prepare the milk chocolate mousse, pour it over the white chocolate mousse which has already been set and is in the freezer, and return it to the freezer. Do the same with the dark chocolate mousse and place the feuilletine crunch on top. Return everything to the freezer.
Leave overnight or for a minimum of 4 hours. .
Before enjoying the dessert, take it out of the freezer, turn it over and unmold it onto the serving plate, decorate it and keep it in the refrigerator until serving.
For decoration, opt for pearls or other decorations of your choice.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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