Three chocolates
with Pristine Hulalà Classic
Ingredients
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White chocolate mousse
- Milk g 60
- Glucose g 30
- White chocolate g 220
- Gelatin g 3
- Water g 15
- Pristine Hulalà Classic g 340
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Milk chocolate mousse
- Pristine Hulalà Classic g 95
- Glucose g 45
- 40% cocoa mass milk chocolate g 62
- Pristine Hulalà Classic g 150
- Gelatin g 3
- Water g 15
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Dark chocolate mousse
- Pristine Hulalà Classic g 95
- Glucose g 62
- Dark chocolate g 150
- Gelatin g 3
- Water g 15
- Pristine Hulalà Classic g 300
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Chocolate sponge without flour
- Egg yolks g 140
- Icing sugar g 140
- Egg whites g 300
- Icing sugar g 280
- Starch g 40
- Cocoa g 120
Preparation
- White chocolate mousse
Bring the milk and glucose to the boil, pour onto the chocolate and mix, add the dissolved gelatin and place in a cutter mixer for a minute, then add semi-whipped Hulalà Classic. - Milk chocolate mousse
Bring Hulalà Classic and glucose to the boil, pour onto the milk chocolate and add the dissolved gelatin, place in a cutter mixer for a minute and then add semi-whipped Hulalà Classic. - Dark chocolate mousse
Bring the Hulalà Classic and glucose to the boil. Pour onto the dark chocolate and add the dissolved gelatin, place in a cutter mixer for a minute and then add the semi-whipped vegetable cream. - Chocolate sponge without flour
In a stand mixer with whisk, whip the egg yolks with the sugar, and at the same time in another stand mixer, whip the egg whites and sugar. When the two foams are stable, mix them together and add the sifted starch and cocoa, make a layer of 800 g on a 60 x 40 cm baking tray and bake at 230°C for 8 minutes. - Assembly
In a 60 x 40 cm steel ring pour 1500 g of white chocolate mousse, allow it to set slightly and add 1500 g of milk chocolate mousse, allow to set slightly and add 1500 g of dark chocolate mousse. Finally place a sheet of chocolate sponge on top of the cake. Blast chill. After removing it, turn it
over and slice into 3.5 x 9 cm pieces. Decorate with quenelles of semi-whipped Hulalà Platinum and dust with cocoa powder.
Trivia and tips
Mousse is the result of the creativity of Menon, one of the most admired French chefs of the 18th century. "Mousse" means "foam" in French, an apposite term to describe the foamy consistency achieved by blending or melting the basic ingredients and adding an element that makes it light, like vegetable cream. Chocolate mousse is the most famous and is one of the bedrocks of confectionery. It is reinterpreted in this recipe by alternating three layers of three chocolate mousses, gradually intensifying the flavours and adding a unique softness thanks to the ability of Hulalà Classic to give the mousse body and make it melt in the mouth at the same time.
