Mousse cheese cube “4 chocolates”

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Mousse cheese cube “4 chocolates”

Quantity of servings: 2

Ingredients

Cocoa sponge cake (2x 30 x 40 cm forms)

oil 165 g

granulated sugar 450 g

eggs 200 g

wheat flour 525 g

dark cocoa 100 g

baking powder 12 g

baking soda 90 g

UTH milk 3.2% 150 g

rum 25 g

Chocolate crunch

cocoa butter 144 g

oil 240 g

Balleria Hazelnut Spreadable Cream 600 g

crispy puff pastry flakes 900 g

Bellaria Dark Chocolate 77% 480 g

Dark chocolate mousse cremette

UHT cream 33% (1) 810 g

gelatine mass 54 g

Bellaria Milk Chocolate Couverture 34.5% 450 g

Bellaria Chocolate Couverture 56% 540 g

UHT cream 33% (2) 540 g

cream cheese Cremette Hochland 240 g

Whipping ganache

UHT cream 33% (1) 500 g

glucose 50 g

inverted sugar 50 g

Bellaria White Chocolate 28% 480 g

gelatine mass 88 g

UHT cream 33% (2) 800 g

cream cheese Cremette Hochland 800 g

Dark confectionery compound coating

water 225 g

glucose 450 g

sugar 450 g

gelatine mass 150 g

Bellaria Dark Chocolate 77% 450 g

UHT cream 33% 300 g

For decoration

Bellaria Dark Chocolate 77% 400 g

Preparation method

Cocoa sponge cake

Beat oil, eggs and sugar for 5 minutes in a mixer. Heat milk with water to 80°C and blend with cocoa and baking soda. Add the liquid cocoa and the rest of the dry ingredients alternately to the mass in the mixer. At the end add rum. Put the finished mixture on a baking tray and bake for 17 minutes at 180°C.

Chocolate crunch

Heat butter mixed with oil to 100°C. Pour over the chocolate with the spreading cream and mix. Combine the whole mixture with crispy puff pastry flakes.

Dark chocolate mousse cremette

Boil the cream (1), add the gelatin mass and pour over the chocolates. Blend. Beat the cream (2) together with cremette cheese until stiff and combine with 35°C warm ganache.

Whipping ganache

Boil the cream (1), glucose and invert sugar. Pour over chocolate with gelatin mass and blend. Add cream (2) and blend. Add cheese and blend again. Set aside in the refrigerator for 12 h.

Dark confectionery compound coating

Boil water, sugar and glucose to 103°C. Pour over chocolate with gelatin mass and blend. Add cream and blend again. Set aside in the refrigerator for 12 h.

Assembly

Spread the crunch over the baked sponge cake and freeze. Pour over the dark chocolate mousse and refrigerate until set. Then spread the whipping ganache and refrigerate for 12 h. Pour the 35°C warm confectionery compound coating over the finished cube and set aside to set. Additionally, decorate the cube with dark chocolate.