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How To make Marquise Chocolate Mousse Cake
ROCHER CHOC LAYER:
100 g Milk chocolate
100 g Praline
60 g Chopped almond
CHOC SPONGE CAKE:
4 Whites
120 g Sugar
4 Yolks
100 g Flour
20 g Cocoa
MARQUISE MOUSSE:
250 g Whipping cream
200 g Chocolate
50 g Bitter chocolate
50 g Butter
150 g Whipped cream
SYRUP:
100 g Sugar
100 g Water
20 g Rum
CHOCOLATE GLAZE:
200 g Whipped cream
100 g Glucose
200 g Chocolate
50 g Bitter chocolate
30 g Butter
Get the ring of a springform cake or a cake ring and trace the pattern onto some wax paper. Melt the milk chocolate over a double boiler, add the praline (praline is hazlenuts ground with sugar) and the chopped almonds. Spread on the sheet of waxed paper and freeze. Whip the whites and sugar together as hard as they will go. Gently incorperate the yolks, and then incorperate the flour/cocoa mix. Spread or pipe batter onto sheets in shapes larger than the ring. Bake at 375-390 till they are done (tell by looking at them and feeling them). Chop the bitter chocolate and chocolate for the mousse. Boil the creme and pour it over the chocolate. Add the butter. Whip the cream to almost hard peak, and when the chocolate truffle has cooled, add the whipped cream and incorperate. Boil the sugar and water, add the alcohol. Cut rocher chocolate to fit into cake circle. Put the bottom layer of the cake on a flat surface. Put the circle over it and press down, so that the edges are cut off and the center is inside the circle with a good seal. Brush syrup on bottom layer. Put some mousse in and then put the layer of rocher chocolate in. Put another layer of mousse in. Brush top layer with syrup, and put it into the cake. Put cake in fridge for a hour or so. Remove the ring from the cake. Boil the cream/glucose and pour it over the chopped chocolate for the glaze (glucose is sort of like cooked sugar or very heavy corn syrup. I reduce some corn syrup and sugar till it's very thick but still liquidy when cooled). Add the butter to the glaze, mix, and pour over cake. Spread with a spatula to cover the entire cake. Decorate with piped chocolate truffle, white chocolate, or whatever you like. Posted on rec.food.recipes by ah787@freenet.carleton.ca (Bill Stuart)
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⭐Download recipes in PDF. file step-by-step with photos ( click on the link )????
Ingredients | Ingrediente
Gluten Free | Flourless Chocolate Sponge
100g dark chocolate | Ciocolată neagră
75g butter unsalted | unt nesărat
65g egg yolks | gălbenuș
160g egg whites | albuș
60g caster sugar | zahar tos
????Marquise Chocolate Mousse | Spuma de ciocolată
390g whipping cream | Frișcă
4g gelatine leaves | gelatină foi
180g milk | lapte
240g dark chocolate | Ciocolată neagră
????Chocolate glaze | Glazura de ciocolată
100g milk | lapte
30g caster sugar | zahar tos
180g dark chocolate | Ciocolată neagră
????Chocolate Whipping cream | Crema de ciocolata
20g honey | Miere
50g Whipping cream | Frișcă
80g Dark chocolate | Ciocolată neagră
200g whipping cream | Frișcă
Check out my amazon page you gonna find all the tools used in my videos + some of the ingredients
Ustensile folosite in videoclipurile + Ingrediente
Eggless Chocolate Marquise
Sinful, gooey and ultra rich with chocolate and a kick of rum... enjoy this eggless chocolate marquise!!! For this you will need:
200gms Milk Chocolate
100ml Condensed Milk
1/2 Cup Fresh Cream
1 Tbsp Cocoa Powder
80gms Butter
1/2 Tsp Rum
For Base:
6-8 Digestive Biscuits
1 Tbsp Butter
Note: The Digestive Biscuit is salty and hence we haven’t added extra salt to the dessert.
Serves 2 portions
#indulge #dessert #egglessdessert #marquise #eggless #sinful #rich #yumm
Sat Bains 2 x Michelin Star Chef - Islands Chocolate Marquise
#SatBaines #MichelinStar #ChocolateMarquise #IslandsChocolate #Chocolate
Islands Chocolate spent the day with two times Michelin starred chef Sat Baines, to see how he works with our 75% Dark Chocolate. A delicious chocolate marquise, with a pepper ice cream and black truffle topping. Our seed to bar ownership of the chocolate making process allows Islands to guarantee the finest cooking chocolate, trusted by top chefs, budding bakers and have a go cooks.
If you're interested in having a go at home, please follow this link to our version of the recipe featured. Any comments, questions or suggestions please leave at the bottom of the page, we'd love to hear from you
And here it is, the chocolate in question
Shop the range and find other great recipes at
EL MEJOR MARQUISE de CHOCOLATE ???? de Osvaldo Gross | El Gourmet
Todos amamos una buen pastel de chocolate pero Osvaldo Gross nos trae el MEJOR de todos ????
Ingredientes:
claras 5 U,
azúcar 100gr,
chocolate cobertura semiamargo 200gr,
manteca 100gr,
esencia de vainilla 1 cda,
una pizca de sal,
yemas 5 unidades,
aceite de maíz, girasol o canola 50cc.
Decoración:
chantilly de chocolate blanco,
chantilly de chocolate con leche,
dulce de leche.
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Icy Marquise De Pompadour Recipe
ICY MARQUISE DE POMPADOUR
The beautiful and stylish Icy Marquise de Pompadour pays tribute to Madame de Pompadour who was Louis XV chief mistress and revolutionized the art and architecture of Paris.
--------------------------------------------------------------------------
INGREDIENTS
8 egg yolks
1/4 cup of sugar
1 lb bittersweet or semisweet chocolate
2 sticks (8 Ounces) unsalted butter at room temperature
Grand Marnier
Orange zest
6 egg whites
--------------------------------------------------------------------------
INSTRUCTIONS
Mix 8 egg yolks with a ¼ cup of sugar until they’re white and fluffy.
Melt 1 lb of chocolate with 8 ounces of butter.
Add Grand Marnier (to give it an orange flavor).
Add the orange zest.
Add the chocolate mix to the egg yolk in the mixer.
Let the chocolate mixure sit for a little bit.
Beat 6 egg whites until they reach a very stiff peak.
Very gently fold the egg whites into the chocolate mixture (You never want to break the egg whites because that’s what holds the mixture).
Butter the mold, line it with plastic wrap and transfer the mixture into it.
Shape the mixture in the mold with a spatula.
Wrap it tightly then let it sit overnight in the freezer.
Unmold the cake (you can loosen the edges with a torch).
Unwrap the cake from the plastic and place it on the tray.
Decorate with candied orange peel.
Voila!
The simple and stylish Icy Marquise De Pompadour... a beautiful mystery revealed...
Thank you for watching today.
Please subscribe for more videos.
Love, Florence ❤️
#DelightfulMrsAzria #Baking #IcyMarquiseDePompadour
MB01SSCMTPIUDYX
Chocolate Mousse Cake | No-Bake Chocolate Mousse Cake Recipe – without Gelatine & Eggless
Chocolate mousse cake | Easy chocolate mousse cake | chocolate mousse cake recipe | Mousse cake recipe | Chocolate cake recipe | No-Bake Chocolate Mousse Cake Recipe
#chocolate_mousse_cake
#mousse_cake_recipe
#chocolatecake
#chocolatemoussecake
#spicebites
This is the Most Incredible & uniquely smooth texture Chocolate Mousse cake, it is No bake without Gelatine & Eggless. This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse. Its chocolate produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it.
Spice Bites Blog – 191
Chocolate Mousse Cake ingredients :
for cake:
flour (maida) 3/4 cup
cocoa powder 2 tbsp
baking powder 1/2 tsp
baking soda 1/4 tsp
sugar 1/4 cup
vanilla extract 1/2 tsp
cooking oil 1/4 cup
water 1/2 cup
For cream part :
whipping cream 1 cup
powdered sugar 1/4 cup
cocoa powder 2 tbsp
for Chocolate Ganache :
whipping cream 1/2 cup
dark chocolate 1/2 cup
for decoration :
grated dark chocolate
** Cake Ring 4.5 inch**
for oven : preheated oven 180c & bake for 8 to 10 minutes
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