Le Tout Chocolat
Serves 15
Preparation time:
Cooking time:
Ingredients
Ingredients
165g dark chocolate
100g + 40g milk chocolate
9 eggs
75ml pouring cream
7 gelatin leaves
375ml semi-whipped cream
5 grains Grain de Cacao
20g cocoa butter
200g praline paste
100g Feuillantine
5 capsules (250 grams) Nespresso Variation Dark Chocolate
Method
Method
Chocolate Mousse
Melt both chocolates over a bain-marie, mix in the semi whipped cream and set aside. Soak the gelatin leaves in cold water. Beat eggs into the mix until fluffy. Boil cream (75 grams), add drained gelatin, then add to melted chocolate. Add fluffy egg mixture to the chocolate mixture then add semi whipped cream. Pour into a rectangle mould then leave to set in the freezer.
Nespresso Variation 2011 Dark Chocolate Feullantine
Melt cocoa butter with milk chocolate, add praline paste and feuillantine and Nespresso ground coffee.
Layer the mixture between two sheets of baking paper, set in fridge then cut into desired shape.
To Assemble:
De-mould semi-frozen mousse and place feuillantine on top. Push firmly so that it sticks. Prepare on plat and garnish with the left over chocolate mousse.