CHOCOLATE RED AND FRUITS DESSERTS
How to make
(brownie, red fruit and chocolate mousse) (for 6 to 8 people)
For brownie:
100 g flour (T55 or T65)
90 g of dark chocolate (ideally covering 60% cocoa)
80 g cane sugar
80 g butter
30 g of plain yogurt (or 110 g of butter in all)
1 egg (50 g, without the shell)
1 large cs of red fruits or frozen wood (still frozen)
For chocolate ganache milk and red fruits:
180 g of red fruits or fruits of the woods (even frozen but still frozen): raspberries, blueberries, morello cherries ...
180 g milk chocolate (in ideal cover)
For easy chocolate mousse (without eggs) and finish:
80 g milk chocolate (in ideal cover)
80 g of dark chocolate (in ideal cover)
200 g (22 cl) of cold cream very cold
A tray of raspberries and blueberries to decorate
1. Prepare the brownie (even the day before). Preheat oven to 180 ° C.
Melt chocolate with butter in a bain-marie. Whisk the egg with the sugar and add the chocolate and all the other ingredients. Mix gently to obtain a homogeneous paste. Pour over a plate covered with cooking paper (or in a round mold that will serve as the base) to about 1 cm thick). Sprinkle with red fruit. Bake for about 15 minutes (it must be still fondant to heart). Let cool and cut square or unmold. When it is cold, place the brownie on a plate covered with baking paper and put a square or a circle to entremets on it. (You can also use a cake pan).
2. Prepare milk chocolate ganache with red fruit: bring fruit to a simmer. Turn off then add the crushed chocolate and mix. Proceed to the blender and pour into the dessert form on the brownie. Freeze for at least 3 hours (the time the ganache solidifies)
3. Prepare the milk chocolate mousse. Chop the chocolates and melt them in a bain marie. Bring to a boil 6 cl of cream then pour it on the mixture of chocolates and mix quickly with a spatula or a maryse so as to obtain a brilliant cream. Let cool (this should be around 35 ° C)
4. Meanwhile, whisk the rest of the cream (14 cl) very cold, first at low speed then medium, until it becomes foamy and forms spikes on the whisk. Gently stir in the chocolate whipped cream in circular movements from the bottom up, lifting the mixture until it is even. Pour the foam into the mold, on the frozen ganache and put it back in the freezer for at least three hours.
5. From 4 to 6 hours before serving, remove the entremets from the freezer. Place the cake on a plate and keep it cool until ready to serve Decorate with the cake pan (if it allows to slowly thaw the walls and to be able to unmold it). Fruit and serve.
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| Chocolate and Red Fruit Desserts |
- Once frozen the cake keeps a good week in the freezer. It will be enough to defrost it a few hours before serving as indicated in the recipe.
- The cake keeps well until the next day cool (but will be softer :-)
- If you have small beaches of time (kind in the evening when returning from the office), I advise you to do it in stages, so you will almost feel as though the cake was done by itself. You can prepare the brownie one to two days in advance. You can prepare the ganache the day before or before eve and keep it in the freezer on the brownie. Finally the foam can be prepared the day before. Besides I suggest you to prepare everything and freeze one or two days before so you will be quiet.
- For an even more pro effect where you can see the separate layers (in haste I forgot to do), put a sheet of rhodoid (special plastic) inside the circle to entremets before adding The three layers. Once removed from the freezer, unmold and gently remove the sheet then keep in the refrigerator
- If you do not want to break your head, you can also serve the fruit ganache surmounted by mousse in a glass
- You can replace the mixture of red fruits or fruits of the woods, by only raspberries, blueberries or morello cherries.
STEP 8:
Remove from the oven and gently decoy. Let cool on a rack before adding a layer of strawberry jam. Place the cut strawberries in 2 and decorate according to your desires.
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