Loveangel
Prime VIP
Chocolate Marquise
Ingredients:
For the Base
40 gm Milk Chocolate (broken into small even pieces)
20 gm Butter
180 gm Nutella
120 gm Rice crispies
For the Chocolate Mousse
10 gm Gelatine crystals
185 ml Fresh Cream
105 gm Dark Chocolate (broken into small even pieces)
80 gm Milk Chocolate (broken into small even pieces)
80 gm Nutella
160 gm Whipping Cream
Lemon Curd
100 gm Egg yolks
100 gm Sugar
50 ml Lemon Juice
100 gm Butter
For Garnish
1 nos. Dragon Fruit
3 nos. Plum
100 gm Strawberries
100 gm Blueberry
Method:
1) Place a 9 inch ring mould on a plate (for assembling the cake) and keep aside.
2) For the base, melt the milk chocolate on a double boiler. Once the chocolate melts, mix in butter and Nutella, remove from flame and mix thoroughly. When the mixture cools, add the rice crispies. Spoon the mixture into the ring mould and flatten into an even base with a spatula.
3) For the mousse, soak the gelatin in warm water and keep aside.
4) In saucepan, heat the fresh cream, add the dark & milk chocolate and stir to ensure that chocolate melts evenly. When chocolate has combined well with the cream, add the gelatin and cook gently on a very low flame until the gelatin dissolves and mixes thoroughly with the chocolate cream. Remove from flame, strain into a glass bowl and keep aside.
5) In a mixing bowl, beat the nutella with a wooden spoon till light and smooth.
6) In another bowl, whip the whipping cream till soft peaks are formed and fold in the nutella. Please do not over mix the mixture or the whipped cream will not hold volume.
7) Slowly fold in the whipping cream-nutella mixture to the chocolate cream mixture, remove into a bowl and refrigerate till set.
8) For the lemon curd, whisk the egg yolks and sugar in a bowl till light and creamy. Gradually add the lemon juice to avoid any curdling.
9) Heat water in a double boiler, place the lemon custard bowl over it and cook stirring continuously for about 10 minutes till mixture starts to thicken. Remove from double boiler, mix in the butter thoroughly, fill in a piping bag and keep aside.
10) Smoothen the chocolate mousse with a wooden spoon and spread half of it over the set base in the ring mould. Pipe out the lemon curd in an even layer over the chocolate mousse mixture and top with the remaining chocolate mousse. Refrigerate till well set.
11) Meanwhile, melt some more chocolate, pipe out shapes as desired and refrigerate till set. Cut the fruits for garnish as desired.
12) When mousse cake sets, garnish with prepared chocolate garnishes and cut fruits and serve chilled.
Ingredients:
For the Base
40 gm Milk Chocolate (broken into small even pieces)
20 gm Butter
180 gm Nutella
120 gm Rice crispies
For the Chocolate Mousse
10 gm Gelatine crystals
185 ml Fresh Cream
105 gm Dark Chocolate (broken into small even pieces)
80 gm Milk Chocolate (broken into small even pieces)
80 gm Nutella
160 gm Whipping Cream
Lemon Curd
100 gm Egg yolks
100 gm Sugar
50 ml Lemon Juice
100 gm Butter
For Garnish
1 nos. Dragon Fruit
3 nos. Plum
100 gm Strawberries
100 gm Blueberry
Method:
1) Place a 9 inch ring mould on a plate (for assembling the cake) and keep aside.
2) For the base, melt the milk chocolate on a double boiler. Once the chocolate melts, mix in butter and Nutella, remove from flame and mix thoroughly. When the mixture cools, add the rice crispies. Spoon the mixture into the ring mould and flatten into an even base with a spatula.
3) For the mousse, soak the gelatin in warm water and keep aside.
4) In saucepan, heat the fresh cream, add the dark & milk chocolate and stir to ensure that chocolate melts evenly. When chocolate has combined well with the cream, add the gelatin and cook gently on a very low flame until the gelatin dissolves and mixes thoroughly with the chocolate cream. Remove from flame, strain into a glass bowl and keep aside.
5) In a mixing bowl, beat the nutella with a wooden spoon till light and smooth.
6) In another bowl, whip the whipping cream till soft peaks are formed and fold in the nutella. Please do not over mix the mixture or the whipped cream will not hold volume.
7) Slowly fold in the whipping cream-nutella mixture to the chocolate cream mixture, remove into a bowl and refrigerate till set.
8) For the lemon curd, whisk the egg yolks and sugar in a bowl till light and creamy. Gradually add the lemon juice to avoid any curdling.
9) Heat water in a double boiler, place the lemon custard bowl over it and cook stirring continuously for about 10 minutes till mixture starts to thicken. Remove from double boiler, mix in the butter thoroughly, fill in a piping bag and keep aside.
10) Smoothen the chocolate mousse with a wooden spoon and spread half of it over the set base in the ring mould. Pipe out the lemon curd in an even layer over the chocolate mousse mixture and top with the remaining chocolate mousse. Refrigerate till well set.
11) Meanwhile, melt some more chocolate, pipe out shapes as desired and refrigerate till set. Cut the fruits for garnish as desired.
12) When mousse cake sets, garnish with prepared chocolate garnishes and cut fruits and serve chilled.
