the dessert with three chocolate
the dessert with three chocolate -

Ingredients:

For cocoa sponge cake:
3 eggs (yellow and white separated)
75g of sugar
60g sifted flour
15g of bitter cocoa

For the dark chocolate mousse:
25cl of whole liquid cream 30% minimum of fat
3g of gelatin (one leaf)
100g of dark chocolate El wejdene.

For the milk chocolate mousse:
25cl of whole liquid cream 30% minimum of fat
3g of gelatin (one leaf)
100g of milk chocolate El wejdene.

For the white chocolate mousse:
25cl of whole liquid cream 30% minimum of fat
3g of gelatin (one leaf)
100g white chocolate El wejdene.

The preparation:

The preparation of the sponge cake:
  1. In a salad bowl; turn the egg whites into snow by adding the sugar in three times.
  2. Add the yolks one by one while continuing to beat at speed 1.
  3. Mix the flour and cocoa.
  4. Add in one time while continuing to beat speed 1 ten seconds to not drop the egg whites.
  5. Finish incorporating by hand using a spatula.
  6. Draw the outline of your mold on a sulfidised paper placed on a baking sheet.
  7. Spread the dough with sponge cake taking care to exceed a few millimeters the tracing of the frame.
  8. Bake at 180 ° for 12 minutes.
  9. Cool on the side.

The preparation of the dark chocolate mousse:
  1. Rehydrate the gelatin in cold water for 5 minutes and thoroughly wet.
  2. Heat without boiling about 5cl of liquid cream in a saucepan and melt the dark chocolate off the heat.
  3. Add the gelatin, mix and let cool on the side.
  4. Add the remaining 20cl of whipped cream.
  5. Add the melted chocolate / gelatin mixture to the whipped cream.

The preparation of milk chocolate mousse:

      The same steps of preparation of the previous mousse except by changing the dark chocolate with milk chocolate.

The preparation of the white chocolate mousse:

      The same steps of preparation of the previous mousse except by changing the milk chocolate with white chocolate.

Mounting:

  1. Cut the sponge cake to the size of the mold.
  2. Tighten the frame around the sponge cake.
  3. Pour over the dark chocolate mousse.
  4. Spread evenly.
  5. Cover and book at minimum charge 1h.
  6. Pour the milk chocolate mousse.
  7. Spread evenly.
  8. Cover and book at minimum charge 1h.
  9. Pour the white chocolate mousse.
  10. The entremet is reserved for the expenses at least 4 hours and the ideal would be a whole night.
  11. The decoration is your choice (cocoa powder or mirror glaze .....)