Chocolate Meringue mousse
(1x 18 cm ring)
(Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)
Chocolate meringue
| Ingredients | Preparation |
|---|---|
|
180 g
large egg whites
150 g caster sugar 150 g icing sugar 45 g cocoa powder Callebaut CP |
Whisk up the egg whites to soft peak and then add in half of the sugar whisk until glossy and then add in the rest of the sugar. Sift the cocoa powder and icing sugar together. Fold the cocoa powder and icing sugar into the meringue. Place into a piping bag and then pipe three discs of meringue on to silicon paper, with the rest of the meringue pipe dots. Place into the oven 120°C and cook for 1 ½ to 2 hours. |
Chocolate Mousse
| Ingredients | Preparation |
|---|---|
|
250 g
dark chocolate Callebaut Select 811NV
250 g butter 200 g pasturised egg white 15 g sugar 90 g pasturised egg yolks |
Melt the chocolate to 45°C. Beat the butter until smooth. Add the chocolate into the butter in three additions. Beat until smooth. Make an Italian meringue with the egg white and sugar. Add the egg yolk and whisk for 30 sec. Fold the two mixes together and use immediately. |
Daquoise
| Ingredients | Preparation |
|---|---|
|
75 g
egg whites
75 g caster sugar 75 g icing sugar 60 g almond meal 15 g flour |
Whisk the egg white and caster sugar to full peak. Sieve the icing sugar, ground almonds and flour together. Fold into the meringue. Line a ring with grease proof paper, pipe the Dacquoise into the base of the ring and then pipe bulbs around the edge of the ring, to form the sides of the tart. Bake at 180°C for about 20 min until golden brown. |
Spraying Chocolate
| Ingredients | Preparation |
|---|---|
|
500 g
dark chocolate Callebaut Select 811NV
500 g cocoa butter Callebaut CB |
Melt and mix together. May be sprayed warm on to the frozen cheesecake. |
Assembly
Layer up the 2 meringue discs with the mousse and daquoise then
place into the freezer or blast chiller to set.
Apply heat to the out side of the cake to soften the mousse and
then stick the meringue around the cake.
Freeze and then spray with chocolate
This mousse freezes.
