Gelified Chocolate Mousse.

Chocolate Sablé Dough

Ingredients

  • 500 g.
  • Nevada Sugar
  • 435 g.
  • Butter
  • 168 g.
  • Whole egg
  • 50 g.
  • Milk
  • 800 g.
  • Flour W200
  • c/s g.
  • Vanilla
  • c/s g.
  • Salt
  • 200 g.
  • Cocoa Powder 22/24

Elaboration

Cream the butter with Azúcar Nevada. Little by little, add eggs and milk. Add flour whit Cacao powder 22/24, salt and vanilla. All ingredients at room temperature. Baking Temperature: 180ºC Time: 20 min.

Chocolate Mousse

Ingredients

  • 1000 g.
  • Whipped Cream
  • 200 g.
  • Trebon Chocolate
  • 200 g.
  • Water

Elaboration

Mix Trebon Chocolate with water 50-55ºC. Add the whipped cream.

GELIFICADO DE COCO

Ingredients

  • 1000 g.
  • Apollo Coco
  • 100 g.
  • Water
  • 13 g.
  • Gelatine leaves

Elaboration

Mix and warm Apollo Coconut with the water. Add the hydrated gelatine, remove, pour into the moulds and cool.

Assembly and finishing

    1.Apply into the tartalet a layer of Nocciola Vela Bianca.

    2.Put the mousse glazed with Springel Chocolate over the tartalet.

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