Coffee and chocolate cauldron

Chaudron café et chocolat

Coffee and chocolate cauldron made of

– sweet dough,
– coffee chocolate mousse,
– chocolate ganache,
– marshmallow.

 

Material used

– Dolce tartufo silikomart mould

– Silikomart half-sphere mould X24

– Brown velvet spray

– Micro-perforated baking mat

Ingredients

Marshmallow eyes

✔1 sheet of gelatine
✔40g sugar
✔100g water
✔blue colouring
✔Mint syrup
✔chocolate chips
+
✔1 sheet of gelatine
✔40g sugar
✔5g glucose syrup
✔10g water
✔30g egg white

Coffee mousse (the day before)
✔2 sheets of gelatine
✔80g milk
✔120g coffee chocolate
✔180g cold liquid cream 30% MG

Chocolate ganache (the day before)
✔50g single cream
✔1 sheet of gelatine
✔50g dark chocolate
✔100g cold liquid cream

Sweet dough
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1 pinch of salt

The recipe

For 4 pots

Coffee mousse (the day before)
✔2 sheets of gelatine
✔80g milk
✔120g coffee chocolate
✔180g cold liquid cream 30% MG

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the milk. Off the heat, add the wrung out and softened gelatine. Stir to combine. Pour over the melted chocolate. Add the 180g of liquid cream whipped with an electric mixer and stir gently. Pour into the Silikomart mould and place in the freezer for at least 4 hours so that the mousse hardens.

 

Chocolate ganache (the day before)
✔50g single cream
✔1 sheet of gelatine
✔50g dark chocolate
✔100g cold liquid cream
Place the gelatine sheet in a bowl of cold water. In a saucepan heat the cream. Pour off the heat, in three stages, over the previously melted chocolate. Add the wrung-out and softened gelatine. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place. The next day, beat the ganache with an electric mixer. Fill a piping bag fitted with a plain tip and poach on baking paper, having drawn circles beforehand to have a mark. Place in the freezer for at least 2 hours.

Marshmallow eyes

✔1 sheet of gelatin
✔40g sugar
✔100g water
✔blue colouring
✔Mint syrup
✔chocolate chips
+
✔1 sheet of gelatine
✔40g sugar
✔5g glucose syrup
✔10g water
✔30g egg white

For the pupil: In a saucepan, pour 100g water and 40g sugar. Bring to the boil. Remove from the heat and add the gelatine. Divide into several bowls and add the colouring and syrup. You can add the dye/syrup to get different shades of blue/green. Pour into the half-sphere mould and place in the freezer for a few minutes. Add the chocolate chip in the middle and return to the freezer.

For the marshmallow: Soften the gelatine sheet in a bowl of cold water. In a saucepan, add the water, glucose and caster sugar. Heat to 120°C. Remove from the heat and add the gelatine, well wrung out. In a separate bowl, beat the egg whites until stiff, then pour in the warm syrup and increase the speed of the mixer until the mixture is cold. Place the mixture in a piping bag and fill the half-sphere mould.

Sweet pastry
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of baking paper then detail circles with a cookie cutter. With the remaining sweet dough, make small balls. Place in the freezer for 10 minutes while you preheat your oven to 160°C. Bake for about ten minutes and then leave to cool.

Assembly
Apply brown velvet spray to the frozen entremet and to the ganache ring. Place on the sweet pastry biscuit. Turn out the marshmallow eyes and place them on the cauldron. Stick a stick in each one. Place in a cool place until ready to eat.

Chaudron café et chocolat
Chaudron café et chocolat
Chaudron café et chocolat
Chaudron café et chocolat