"Carrot terrine" à la Mousse au Chocolat

Name: "Carrot terrine" à la Mousse au Chocolat
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 4 sheets white gelatine; 150 ml Milk; 4 TABLESPOONS Sugar; 400 g Dark chocolate; 600 g Whipped cream; 2 TABLESPOONS Cocoa; 150 g Fresh cream; 7-10 Tbsp grated peel and juice from 1⁄2 organic orange; 125 g dark cake glaze; 100 g Marzipan paste; 1 TABLESPOON Icing sugar; 7-10 Tbsp red, yellow and green food colouring; 7-10 Tbsp Cling film; 7-10 Tbsp Disposable syringe bag

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

4 sheets white gelatine
150 ml Milk
4 TABLESPOONS Sugar
400 g Dark chocolate
600 g Whipped cream
2 TABLESPOONS Cocoa
150 g Fresh cream
7-10 Tbsp grated peel and juice from 1⁄2 organic orange
125 g dark cake glaze
100 g Marzipan paste
1 TABLESPOON Icing sugar
7-10 Tbsp red, yellow and green food colouring
7-10 Tbsp Cling film
7-10 Tbsp Disposable syringe bag

Directions

1
For the chocolate mousse the day before, line a box mould (25 cm long; 1.5 l capacity) with foil. Soak 2 sheets of gelatine in cold water. Heat milk and 2 tablespoons of sugar. Remove the pot from the stove.
2
Divide 300 g chocolate into pieces and melt in the hot milk. Squeeze the gelatine and dissolve in the hot chocolate milk. Pour into a bowl and let it cool down for about 30 minutes.
3
Whip 500 g cream until stiff, then add cocoa. Fold 2 portions of cream into the chocolate. Spread the mousse into the cake tin. Chill overnight.
4
The next day, turn the mousse onto a plate, remove the foil. Cut a carrot-shaped wedge from the mousse along the entire length, except for 1 cm at each end (use the cut-out mousse for other purposes).
5
Chill the mousse again.
6
For the orange mousse, soak 2 sheets of gelatine. Mix crème fraîche, 2 tablespoons sugar, orange peel and orange juice. Add red and yellow food colouring to a strong orange colour. Beat 100 g cream until stiff.
7
Squeeze the gelatine, dissolve carefully. Stir 2 tablespoons of cream into the gelatine, then stir everything into the remaining cream. Fold in the cream. Pour orange mousse into a piping bag and squirt into the wedge-shaped recess.
8
Carefully tap the plate several times onto the work surface so that the mousse is well distributed. Chill the mousse for another 2 hours.
9
Coarsely chop 100 g chocolate and cake glaze and melt in a hot water bath, let cool a little. Carefully cover the mousse with the chocolate icing. Keep cold until the chocolate has solidified.
10
For the green, knead marzipan with icing sugar and green food coloring. Form approx. 8 cones, cut in the tip approx. 3 times with scissors. Straighten the lower end. Decorate the mousse with it.