Mint and chocolate entremet
– a creamy chocolate insert,
– mint mousse,
– cocoa biscuit,
– green velvet spray,
– chocolate puffed rice,
– chocolate leaves.
Equipment used
– 3D rose silicone mould
– Ancel 210 Bloom gelatine (gold quality)
Silikomart half-sphere mould
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Ingredients
Cocoa biscuit
✔15g caster sugar
✔1 egg
✔10g single cream
✔15g butter
✔35g flour
✔1 teaspoon baking powder
✔5g cocoa powder
Chocolate cream
✔40g cream
✔1 egg yolk
✔5g sugar
✔10g chocolate
✔0.5g gelatine
Mint mousse
✔80g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine
✔Chocolate chips
✔Puffed rice
✔Green velvet spray
✔Mint leaves
The recipe
For 3 entremets
Chocolate cream
✔40g cream
✔1 egg yolk
✔5g sugar
✔10g chocolate
✔0.5g gelatine
Place the gelatine sheet in a large bowl of cold water.
In a mixing bowl, add the egg yolk and caster sugar. Mix together.
Pour the cream into a saucepan and heat. Add the chocolate.
Pour this mixture over the previous mixture. Stir and return everything to the saucepan over a low heat.
Stirring constantly, continue cooking until the cream coats your spatula. Do not exceed 83°C.
Remove from the heat and add the drained and softened gelatine.
Pour into the Silikomart half-sphere mould and place in the freezer.
Cocoa biscuit
✔15g caster sugar
✔1 egg
✔10g single cream
✔15g melted butter
✔35g flour
✔1 teaspoon baking powder
✔5g cocoa powder
Separate the egg white from the yolk.
Add the sugar and cream to the egg yolks. Mix well. Add the melted butter. Sift 35g of flour, the cocoa powder and the baking powder. Mix.
Beat the egg whites with an electric mixer until stiff. Gently fold into the mixture using a spatula.
Spread onto a baking tray lined with baking paper. Smooth with an offset spatula. Bake at 170°C for 15 to 20 minutes. The blade of a knife should come out clean.
Leave the biscuit to cool completely. Turn the biscuit out onto a new sheet of baking paper and carefully remove the baking paper.
Cut out the biscuit using a cookie cutter with a diameter smaller than your mould.
Set aside until ready to assemble.
Mint mousse
✔80g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine
Pour 80g of single cream into a saucepan. Heat the cream. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.
Place the gelatine sheet in a large bowl of cold water.
Strain the cream to remove the mint leaves, pressing them well. Return the cream to the heat.
In a mixing bowl, combine the egg yolk and caster sugar.
Pour the hot cream over it. Mix and pour everything into the saucepan. Return to the heat, stirring constantly. Do not exceed 82°C. The cream should coat your spatula. Add the softened and squeezed gelatine. Mix. Set aside.
Whip the 80g of very cold liquid cream and add the previous mixture when its temperature is around 30°C. Mix gently and proceed to assembly.
Assembly
Fill the 3D rose mould halfway with mint mousse.
Add the chocolate cream filling.
Top with the remaining mint mousse and finish with the cocoa biscuit.
Chill for at least 2 hours, then place in the freezer overnight.
Chocolate puffed rice
Melt a little milk chocolate in the microwave. Add the puffed rice and mix to coat it completely with chocolate.
Using a cookie cutter, press down a little puffed rice with the back of a spoon. Place in the fridge to harden.
The next day, remove the desserts from the moulds and apply the green velvet spray.
Place each dessert on a base of puffed rice.
I made chocolate petals, which I then placed between my dessert and my puffed rice biscuit.
I added some small fresh mint leaves.
Place in the fridge until ready to serve.
