A recipe for chocolate lovers!
I wanted to present in small individual circles this combination of two chocolate mousses (dark and milk) resting on a crunchy praline base.
Here is the step-by-step recipe (for 6 individual desserts):
- Preparation of the crunchy praline base:
- Crumble 100g of plain gavottes into a salad bowl. Meanwhile, melt 200g of Pralinoise in a bain-marie, then remove from the heat, add the gavottes crumbs and mix.
- Pour the dough into the bottom of the pastry rings and smooth the surface.
- Refrigerate for at least 30 minutes.
- Preparation of the milk chocolate mousse:
- Soften 1 sheet of gelatin in cold water.
- Melt 85g of baking milk chocolate in a bain-marie.
- Then heat 50ml of milk, before boiling remove from heat and add the drained gelatin sheet. Mix well.
- Then move on to the whipped cream: whip 10cl of whole liquid cream into fairly firm whipped cream (for this, your cream must be very cold).
- Pour the melted milk chocolate into the whipped cream, mix gently with a spatula.
- Place this mousse on the praline base in the pastry rings and place back in the refrigerator for 1 hour.
- Preparation of the dark chocolate mousse
- Soften 1 1/2 sheets of gelatin in cold water.
- Melt 150g of dark baking chocolate in a bain-marie.
- Then heat 100ml of milk, before boiling remove from heat and add the drained gelatin. Mix well.
- Then move on to the whipped cream: whip 20cl of whole liquid cream into fairly firm whipped cream (for this, your cream must be very cold).
- Pour the melted dark chocolate into the whipped cream, mix gently with a spatula.
- Place this dark chocolate mousse on the milk mousse in the pastry rings (delicately using a tablespoon) and place back in the refrigerator for at least 1 hour (or even overnight if you can).
To facilitate demoulding, you can place the circles in the freezer for about 30 minutes. Then place the desserts on the serving plates and decorate with dark chocolate sprinkles.
Good tasting!
I salivate just to watch a good weekend has you kisses
Superb... bravo, continue to delight us like this!
Mmm...it's a feast for the eyes! To try without delay! Your recipes are all to die for...
Quick question: should the milk / gelatin mixture be added to the melted chocolate?
Hello Mimi, thank you for your visit, the milk-gelatin mixture is indeed to be added to the melted chocolate. Good recipe to you.
Hello and congratulations for all these recipes, each more tempting than the next!
Quick question: you say that you have to pour the chocolate on the whipped cream, but should you wait for it to cool or warm please?
Thank you
Hello, you have to wait for it to cool down a little otherwise the whipped cream will melt. See you soon
Thank you for the answer ! Thinking about it my question was stupid !!!
But I have one last question: the milk in which we heat the gelatin, we mix it with what and when please?
thanks again
hello, the cake is very beautiful
If you have a square or round pastry, how many centimeters should it be? Instead of making individual portions? Thank you
Hello Leila, that's a very good question, I've always made it individually... I think a 20cm circle should do it? To be tested... See you soon
Do you use a rhodoid foil in the circles to get such a nice release?
Hello, yes, rhodoid makes it much easier to unmold desserts, but I don't use it systematically. See you soon
Hello, thank you for your recipe! I would just like to know the size of the circles you used? Thanks in advance!
Hello, they are 7.5 cm in diameter. @ soon
Mmmmmm! They all look better than each other!
I'm still a little afraid of mixing the melted chocolate with the whipped cream (the making of which scares me just as much!)
I'm afraid everything will fall out. But I think I'll let myself be tempted anyway! I will keep you posted
Many thanks for the recipes. Your blog is wonderful!
[…] Mini Crunchy Desserts with Two Chocolates […]
Hello,
Is it possible to adapt this recipe to a chocolate caramel version? Rather than 2 chocolates.
If yes, how ?
Thank you for your reply !
Thank you for this recipe to make, would it be possible to have the dimensions of the individual circles, thank you in advance
Hello Monia, they are 7,5cm. See you soon :)