DULCEY MOUSSE CAKE
 

DULCEY MOUSSE CAKE

An original recipe from L'Ecole Gourmet Valrhona
Category: Cakes and Tarts
Makes 20 desserts
Difficulty: Easy
 

INGREDIENTS

Hazelnut Dacquoise:
60g flour
170g hazelnut powder
300g (200g + 100g) sugar
280g egg whites

DULCEY 32% Namelaka:
75g whole milk
4g glucose
2g gelatin sheet
150g DULCEY 32%
150g heavy cream

DULCEY 32% Mousse:
250g whole milk
10g gelatin sheet
465g DULCEY 32%
500g heavy cream

 

INSTRUCTIONS

 
Hazelnut Dacquoise:
  • Sift the flour with the hazelnut powder and 200g of sugar.
  • Whip the egg whites and 100g of sugar to stiff peaks.
  • Spread directly on a baking sheet over 5 mm high and bake at 180°C (356°F) for about 16 minutes.
  • Once cooked and cooled, cut into 4-5 cm discs.
 
DULCEY 32% Namelaka:
  • Soak the gelatin in a large amount of cold water.
  • Melt the DULCEY 32% chocolate at 45°C (113°F). Heat the milk at 80°C (176°F) with incorporated glucose. Then add the soaked and drained gelatin.
  • Gradually pour the milk onto the melted DULCEY 32% chocolate and mix to obtain an elastic texture. Mix in the cold heavy cream.
  • Mix for a few seconds and pour into half spheres.
  • Leave to crystallize for several hours in the freezer.
 
DULCEY 32% Mousse:
  • Soak the gelatin in a large amount of cold water.
  • Heat the milk to around 50°C (122°F) and add the soaked and drained gelatin.
  • Pour about 1/3 of hot liquid over melted DULCEY 32% chocolate and mix in order to obtain a smooth texture.
  • When the chocolate mixture reaches 35-40°C (95-104°C), incorporate the rest of the heavy cream.
 
Assembly
  • In rings of 5 cm in diameter and 4-5 cm high, place a disc of Hazelnut Dacquoise and on top, a half-sphere of DULCEY 32% Namelaka.
  • Pour over the DULCEY 32% Mousse until reaching the top of the half-sphere. Then place everything in the freezer.
  • Once frozen, unmold and refrigerate before serving.