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Festive Season
TRIPLE CHOCOLATE LOG
Made with Cooking Range Jivara
Serves 8.
Preparation time : 1hr30 + cooling time between each mousse + 24 hours freezing
TIP:
This log is to be tasted directly from the refrigerator (no need to let it "sit"), for an ultimate flavour experience...
Recipe Step by Step
Step01
CHOCOLATE CAKE
2 WHOLE EGGS
40g HONEY
60g CASTER SUGAR
35g GROUND ALMONDS
70ml FRESH CREAM
70g CAKE FLOUR
4g BAKING POWDER
10g COCOA POWDER
40g MELTED BUTTER
30g CARAÏBE 66%
Mix the eggs, the honey and the caster sugar.
Add the powdered almonds, the sieved flour, cocoa powder and baking powder.
Pour in the fresh cream, the melted butter and then the melted dark chocolate.
Pour the mixture into a log tin and cook in a 180°C (thermostat 6) / 356°F oven for around 15 minutes.
Add the powdered almonds, the sieved flour, cocoa powder and baking powder.
Pour in the fresh cream, the melted butter and then the melted dark chocolate.
Pour the mixture into a log tin and cook in a 180°C (thermostat 6) / 356°F oven for around 15 minutes.
Step02
DARK CHOCOLATE MOUSSE
60g CARAÏBE 66%
1/2 SHEET GELATIN
52g MILK
105g WHIPPING CREAM 35%
Soften the gelatin in cold water.
Melt the dark, milk or white chocolate in a bain-marie or in a low-set microwave oven, stirring regularly.
Bring the milk to the boil, then add the gelatin, press-dried if need-be.
Stir to melt the gelatin completely, then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture.
Pour in the rest of the liquid making sure consistency remains the same throughout.
The mixture must always be tepid.
Whip the cream to make a chantilly, which should be a little bit liquid.
Incorporate the chocolate with the whipped cream.
Melt the dark, milk or white chocolate in a bain-marie or in a low-set microwave oven, stirring regularly.
Bring the milk to the boil, then add the gelatin, press-dried if need-be.
Stir to melt the gelatin completely, then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture.
Pour in the rest of the liquid making sure consistency remains the same throughout.
The mixture must always be tepid.
Whip the cream to make a chantilly, which should be a little bit liquid.
Incorporate the chocolate with the whipped cream.
Step03
WHITE CHOCOLATE MOUSSE
100g IVOIRE 35%
1/2 SHEET GELATIN
50ml MILK
100ml WHIPPING CREAM 35%
Soften the gelatin in cold water.
Melt the dark, milk or white chocolate in a bain-marie or in a low-set microwave oven, stirring regularly.
Bring the milk to the boil, then add the gelatin, press-dried if need-be.
Stir to melt the gelatin completely, then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture.
Pour in the rest of the liquid making sure consistency remains the same throughout.
The mixture must always be tepid.
Whip the cream to make a chantilly, which should be a little bit liquid.
Incorporate the chocolate with the whipped cream.
Melt the dark, milk or white chocolate in a bain-marie or in a low-set microwave oven, stirring regularly.
Bring the milk to the boil, then add the gelatin, press-dried if need-be.
Stir to melt the gelatin completely, then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture.
Pour in the rest of the liquid making sure consistency remains the same throughout.
The mixture must always be tepid.
Whip the cream to make a chantilly, which should be a little bit liquid.
Incorporate the chocolate with the whipped cream.
Step04
MILK CHOCOLATE MOUSSE
80g JIVARA 40%
1/2 SHEET GELATIN
50g MILK
100g WHIPPING CREAM 35%
Soften the gelatin in cold water.
Melt the dark, milk or white chocolate in a bain-marie or in a low-set microwave oven, stirring regularly.
Bring the milk to the boil, then add the gelatin, press-dried if need-be.
Stir to melt the gelatin completely, then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture.
Pour in the rest of the liquid making sure consistency remains the same throughout.
The mixture must always be tepid.
Whip the cream to make a chantilly, which should be a little bit liquid.
Incorporate the chocolate with the whipped cream.
Melt the dark, milk or white chocolate in a bain-marie or in a low-set microwave oven, stirring regularly.
Bring the milk to the boil, then add the gelatin, press-dried if need-be.
Stir to melt the gelatin completely, then add 1/3 of the liquid to the chocolate to obtain a smooth, elastic and shiny texture.
Pour in the rest of the liquid making sure consistency remains the same throughout.
The mixture must always be tepid.
Whip the cream to make a chantilly, which should be a little bit liquid.
Incorporate the chocolate with the whipped cream.
Assembly and finishing
Roll out the biscuit, leave it to cool down, then cut out a rectangle the size of your log tin. Make the white chocolate mousse, pour it into the log tin, which has been covered with baking paper, then put it in the freezer. Make the milk chocolate mousse and pour it over the white chocolate mousse; put the tin back into the freezer and make the dark chocolate mousse. Pour the dark chocolate mousse over the milk chocolate mousse, then place the biscuit on top.
Put the tin back in the freezer. Once the mousses are frozen, turn the log out of the tin unto the serving plate, decorate it, then put in the refrigerator to defreeze for at least 6 hours.