Recipe THREE-CHOCOLATE CUBE

To prepare this dish

Ingredient list

Chocolate biscuit

48 g 50% raw marzipan
20 g icing sugar
30 g egg yolks
15 g eggs
15 g flour
15 g cocoa powder
15 g Elle & Vire gourmet butter 82% fat
50 g egg whites
20 g fine sugar

Amaretto syrup

55 g sirup at 30°B
25 g Amaretto

Milk chocolate mousse

280 g Excellence whipping cream 35% fat
45 g egg yolks
360 g milk coating chocolate (36% cocoa)
49 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
470 g Excellence whipping cream 35% fat

Cream cheese mousse

90 g fine sugar
22 g water
45 g egg yolks
56 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
250 g Original american cream cheese 34% fat
300 g Excellence whipping cream 35% fat
25 g lemon juice

Dark chocolate mousse

110 g sirup at 30°B
55 g egg yolks
150 g dark chocolate coating (64% cocoa)
350 g Excellence whipping cream 35% fat

Shiny black glaze

150 g water
300 g fine sugar
300 g glucose
200 g sweetened condensed milk
140 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
300 g dark chocolate coating (64% cocoa)

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Original american cream cheese 34% fat

The recipe,
step by step

1. 1

   Chocolate biscuit

   Mix the marzipan and icing sugar together. Gradually add the egg yolks and whole eggs and beat together. Blend some of the whip- ped egg whites, stiffened with granulated sugar, into this mixture, and the hot melted butter, the sieved flour and cocoa powder mixture, and finally the rest of the whipped egg whites. Spread the biscuit in a 1cm-deep 10cm square tin and cook in a fan oven at 180°C (656°F) for about 14 min. 

2. 2

   Amaretto syrup

   Mix together. 

3. 3

   Milk chocolate mousse

   Boil the cream with the egg yolks and pour onto the milk coating chocolate and smoothen. Add the gelatine mix, melted at 30°C (86°F), and blend in the whipped cream. 

4. 4

   Cream cheese mousse

   Cook the granulated sugar and water at 121°C (249.8°F). Pour the syrup onto the egg yolks and blend in until completely cold. Add the gelatine mix, melted in the microwave, then pour onto the cream cheese and add the whipped cream and the lemon juice. 

5. 5

   Dark chocolate mousse

   Poach the sugar syrup and egg yolks at 85°C (185°F), then mix in the beater until completely cold. Mix some of the whipped cream to the chocolate, melted at 40°C (104°F), then the cold sugar syrup and egg yolk mixture, and finally the rest of the whipped cream. 

6. 6

   Shiny black glaze

   Boil and cook together the water, granulated sugar and glucose at 103°C (217.4°F), add the sweetened condensed milk and gelatine mix. Pour onto the coating chocolate. Mix together and use at 35°C (95°F). 

7. 7

   Finition

   Place the three layers of mousse in order on the chocolate biscuit soaked in Amaretto syrup and place in the deep freeze. Take out of the mould, glaze a first time with a ganache of 50% cream and 50% dark coating chocolate. Put back in a cold place and finally glaze with the shiny black glaze. Decorate with macaroons. 

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