R.O.C.K. (RENO-ORIGINAL-CHOCOLATE-KIND)
MOUSSE CAKE WITH DARK, WHITE AND MILK CHOCOLATE
Difficulty level
MOUSSE CAKE WITH DARK, WHITE AND MILK CHOCOLATE
Ingredients
| IRCA GENOISE GLUTEN FREE | g 500 |
| eggs - at 22-24°C | g 600 |
| honey | g 50 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment for 10 minutes at high speed.
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for a short time at 220-230°C (closed valve).
Ingredients
| RENO CONCERTO BIANCO 31,50% - melted at 45°C | g 600 |
| liquid cream 35% fat - at room temperature, to make the ganache | g 300 |
| liquid cream 35% fat - to be whipped | g 700 |
| water | g 70 |
| LILLY NEUTRO | g 70 |
Preparation
Emulsify cream and chocolate to make a ganache.
Whip the remaining cream with water and LILLY NEUTRO until soft peaks form, then gently combine it to the ganache to create a soft foamy mousse.
Ingredients
| RENO CONCERTO LATTE 34% - melted at 45°C | g 600 |
| liquid cream 35% fat - at room temperature, to make the ganache | g 300 |
| liquid cream 35% fat - to be whipped | g 700 |
| water | g 70 |
| LILLY NEUTRO | g 70 |
Preparation
Emulsify cream and chocolate to make a ganache.
Whip the remaining cream with water and LILLY NEUTRO until soft peaks form, then gently combine it to the ganache to create a soft foamy mousse.
Ingredients
| RENO CONCERTO FONDENTE 64% - melted at 45°C | g 600 |
| liquid cream 35% fat - at room temperature, to make the ganache | g 300 |
| liquid cream 35% fat - to be whipped | g 700 |
| water | g 50 |
| LILLY NEUTRO | g 50 |
Preparation
Emulsify cream and chocolate to make a ganache.
Whip the remaining cream with water and LILLY NEUTRO until soft peaks form, then gently combine it to the ganache to create a soft foamy mousse.
Ingredients
| MIRROR NEUTRAL - heated to 45°C | To Taste |
Pour a 1-cm layer of white chocolate mousse into a 4-cm high silicone mould.
Put in the blast chiller to make it hardens a bit.
When quite thick, pour a 1-cm layer of milk chocolate mousse.
Put in the blast chiller again so as to make the second layer of mousse harden a little bit too.
Then, pour a 1-cm layer of dark chocolate mousse.
Lay the disc of rollè and press gently to make it stick.
Return to the blast chiller until completely frozen.
When completely frozen, remove the cake from mould and frost it with MIRROR.
Decorate as you like most.
Chef Executive, Pastry Chef and Chocolatier
