chocolate tart mousse

Name: chocolate tart mousse
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 400 g Dark chocolate; 500 g Whipped cream; 50 g white couverture; 10 g Coconut oil; 3 TABLESPOONS Milk; 3 TABLESPOONS Oil; 3 Eggs (size M); 100 g Sugar; 7-10 Tbsp scraped pulp from 1 vanilla pod; 1 pinch Salt; 75 g Flour; 20 g Cocoa powder; 2 sheets Gelatine; 50 g Icing sugar; 4 TABLESPOONS red currant jam; 7-10 Tbsp Packaging film with burls; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

400 g Dark chocolate
500 g Whipped cream
50 g white couverture
10 g Coconut oil
3 TABLESPOONS Milk
3 TABLESPOONS Oil
3 Eggs (size M)
100 g Sugar
7-10 Tbsp scraped pulp from 1 vanilla pod
1 pinch Salt
75 g Flour
20 g Cocoa powder
2 sheets Gelatine
50 g Icing sugar
4 TABLESPOONS red currant jam
7-10 Tbsp Packaging film with burls
baking paper

Directions

1
Chop 200 g chocolate. Bring 250 g cream to the boil, melt the chocolate in it. Chill overnight. Chop white chocolate and melt with the coconut oil over a warm water bath. Spread the couverture on a piece of packaging foil and put it in a cool place. Heat milk and oil. Whip eggs, sugar, vanilla pulp and salt.
2
Mix flour and cocoa and sieve over the egg mixture. Stir in the milk and oil mixture. Line the bottom of a springform pan (24 cm Ø) with baking paper. Add the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out and let cool down. Soak the gelatine. Sift icing sugar. Whip 250 g cream until stiff, allow icing sugar to trickle in. Dissolve the gelatine in a small pot. Stir in 2 tablespoons of cream and stir into the cream. Halve the cake base. Spread the bottom cake layer with jam.
3
Sift icing sugar. Whip 250 g cream until stiff, allow icing sugar to trickle in. Dissolve the gelatine in a small pot. Stir in 2 tablespoons of cream and stir into the cream. Halve the cake base. Spread the bottom cake layer with jam. Place a cake ring around the bottom. Whip the chocolate cream, place it on top and smooth it down. Spread the cream on top. Cover with the upper cake base and chill for about 1 hour. Chop 200 g dark chocolate and melt over a warm water bath. Spread over the cake, let it run down the edge and let it set. Remove the white chocolate coating from the foil, break it into pieces and decorate the cake with it
4
Place a cake ring around the bottom. Whip the chocolate cream, place it on top and smooth it down. Spread the cream on top. Cover with the upper cake base and chill for about 1 hour. Chop 200 g dark chocolate and melt over a warm water bath. Spread over the cake, let it run down the edge and let it set. Remove the white chocolate coating from the foil, break it into pieces and decorate the cake with it