These individual desserts consist of a soft sponge cake, a light chocolate mousse, a fruity insert, and a cocoa mirror glaze. A delightful surprise to discover from the very first bite!

The Genoese

Ingredients

• 4 eggs
• 125 g of flour
• 125 g of sugar
• ½ packet of baking powder
• 1 pinch of salt
• A little margarine for the plate

Preparation

1. Separate the egg whites from the yolks.
2. Whisk the egg whites with a pinch of salt until stiff peaks form. Once they are firm, add the sugar and continue whisking for two minutes.
3. Incorporate the egg yolks one by one.
4. Reduce the speed of the mixer, then add the flour that has been previously mixed with the baking powder.
5. Grease a baking tray with margarine. Pour the batter to a thickness of about 3 cm.
6. Bake in a preheated oven at 180°C for 15 minutes.
7. When the sponge cake is cooked, take it out of the oven and let it cool.
8. Cut out circles of sponge cake to fit the size of your small individual silicone molds.

Chocolate mousse

Ingredients

• 200g of dark chocolate or milk chocolate, according to your taste
• 5 eggs
• 50g of margarine
• 70g of icing sugar
• 1 pinch of salt

Preparation

1. Separate the egg whites from the yolks.
2. Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the icing sugar.
3. Melt the chocolate with the margarine.
4. Using a mixer, blend the egg yolks with the melted chocolate and margarine until smooth and lump-free.
5. Gently fold the beaten egg whites into the chocolate mixture, taking care not to break them.
6. Mix until a light foam forms.

The wild berry insert

Ingredients

• 150g of frozen wild berry puree
• 15 g of powdered sugar
• 2.5 g of gelatin or 3 g of pectin

Preparation

1. If you are using gelatin, soak it in half a glass of cold water for 10 minutes.
2. Heat the wild berry puree with the sugar until boiling.
3. Remove the pan from the heat, add the gelatin and mix thoroughly.
4. Pour the mixture into small molds corresponding to the size of the sponge cake circles, then place them in the freezer.

Chocolate mirror glaze

Ingredients

• 210 g of caster sugar
• 75 g of water
• 70g of unsweetened cocoa powder
• 145g of Nutrifil liquid cream, soy cream or almond cream for a pareve version
• 8 g of powdered gelatin

Preparation

1. Soak the gelatin in cold water. If using powdered gelatin, add exactly six times its weight in water.
2. Heat the cream over low heat.
3. Pour the water and sugar into a saucepan, then bring the mixture to 103 °C.
4. Remove the saucepan from the heat. Add the cocoa powder, preferably sifted, then mix without incorporating air.
5. Add the drained gelatin and the hot cream.
6. Blend with an immersion blender, taking care not to incorporate air.
7. Use the icing when it reaches approximately 30 °C.

Assembling the mini-surprises

1. Pour a first layer of chocolate mousse into the bottom of each mold.
2. Place a berry insert in the center.
3. Cover with another layer of chocolate mousse.
4. Finish by placing a circle of sponge cake on top.
5. Place everything in the freezer for 45 minutes, then carefully unmold.
6. Pour the mirror glaze at the correct temperature over the mini entremets.
7. Add the decoration of your choice.

Enjoy your food !