Duo of chocolate in pine liqueur cream
- 75g flour
- 75g caster sugar
- 2 eggs
- 30g butter
- 25g bitter chocolate powder
- Dark chocolate mousse: 125g chocolate
- 40g butter
- 3 egg whites
- 1 egg yolk
- Pine liqueur cream:
- 250ml milk
- 3 egg yolks
- 50g caster sugar
- 100ml pine liquor
- White chocolate mousse:
- 125g white chocolate
- 250g cream
- Trim and interior:
- 250g bitter dark chocolate fudge
Level of difficulty Average
Preparation time 180mins
Cooking time 25mins
Cost Average budget
The day before, make the sponge: Break the eggs, add the sugar and stir. In a bain-marie, whisk the mixture, but make sure the temperature does not exceed 50 °C.
Remove from the bain-marie and whisk until completely cooled. Add the flour, sprinkling, mix, add the melted butter, bake for 25 minutes in the oven at 150°C. Remove from the tin and leave to cool.
Prepare the cream: Pour the boiling milk into the mixture of egg yolks and sugar. Cook without boiling, stirring. Leave to cool then add the pine liqueur.
Melt the white chocolate. Whip the cream, stir in the warm chocolate and stir gently into a chocolate mousse. Set aside.
Melt the dark chocolate with butter. Beat the egg whites, mix gently and leave aside this second mousse.
Melt the dark chocolate fudge. Cut the cake in half, cut out small circles, top with the dark chocolate on both sides. Make chocolate shavings with the remaining chocolate (for decoration).
Coat the bottom of the plate with the pine liqueur cream, place a circle of sponge cake in the middle and add the two chocolate mousse, moulded with a spoon. Garnish with the chocolate shavings.
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