Book your Christmas party!
Preview

Dark chocolate cake, thin praline leaf, dark chocolate mirror

Sweet

L'idée déco

Using the palm of your hand, smoothen the edges (chocolate mousse) to avoid the icing breaking on sharp edges

Ingredients

Recipe for 24 tapas

Chocolate biscuit

15 Unit(s)
Eggs yolk
15 Unit(s)
Egg white
450 Gr
Sugar
350 Gr
Wheat flour
100 Gr
Cocoa powder

Thin praline leaf

200 Gr
Milk chocolate
200 Gr
Hazelnut praliné
400 Gr
Feuilletine
20 Ml
Canola oil

Chocolate mousse

835 Gr
Dark chocolate
1375 Ml
35% whipping cream

Mirror chocolate icing

150 Ml
Water
300 Gr
Sugar
300 Gr
Glucose
15 Leaf(ves)
Gelatin
300 Gr
Dark chocolate
200 Gr
Condensed milk

Chocolate syrup

500 Gr
Sugar
1 Liter(s)
Water
100 Gr
Cocoa powder

Preparation time: 120.00 min

Preheat your oven at 375.00 °F

  • Chocolate biscuit

    Beat the egg whites to form stiff peaks, add hte sugar and beat for another 2 minutes.

    Lower the speed and add the yolks into the mix.

    Stop the mixer and fold the sieved flour and cocoa powder with a spatula.

    Spread on a baking tray coverd with parchment paper.

    Bake in the oven for about 12 minutes. the biscuit should stay soft.

  • Praline leaf

    In a water bath, melt the chocolate. keep aside at low heat.

    Add the hazelnut paste, mix and add the oil. Mix again.

    Remove from heat and add the feuilletine. Mix.

    Soak the biscuit in chocolate syrup.

    Spread the feuilletine mix on the biscuit.

  • Chocolate mousse

    Whip the cream until it thickens and keep aside in the fridge.

    In a water bath, melt the chocolate. Remove from heat.

    After 5 minutes, remove the cream from the fridge.

    Pour a quarter of the cream into the chocolate, whip vigorously until smooth. Only then add the rest of the cream and fold with the whisk.

    Spread the mousse on the feuilletine. Smoothen the top of the dessert.

    Keep aside in the freezer.

  • Mirror chocolate icing

    Bring to a boil, water glucose and sugar. Remove from heat and add the gelatine (already softened in water), condensed milk and chocolate.

    Mix with a hand mixer. It's best if you use the icing at about 35°C.

    Cover the frozen dessert with the chocolate icing as soon as you remove it from freezer.

  • Chocolate syrup

    Bring everything to a boil. Remove from heat. Keep aside.

Official partners

Using the palm of your hand, smoothen the edges (chocolate mousse) to avoid the icing breaking on sharp edges

Share this unique and tasty
experience

Private and Corporate Events