390 g egg white
192 g sugar
135 g egg yolk
125 g 56% dark chocolate
35 g butter
102 g flour T55
35 g cocoa powder
1 orange zest
Step
Beat the egg white with the sugar, then add the egg yolk. Fold
in the sifted powders and zest. Melt the chocolate and butter,
then add to the mixture. Bake in a convection oven at 180°C for
12 minutes. Cut the biscuit into 6 discs, each 14 cm in diameter.
2. COINTREAU® CITRUS CREAM
Ingredients
100 g citrus purée
5 g glucose
18 g gelatin mass
155 g milk chocolate
200 g cream
12 g Cointreau® 60%
Step
Heat the purée, then add the gelatin mass and glucose. Stir
in the melted chocolate, then blend with the cream and
Cointreau®.
3. DARK CHOCOLATE MOUSSE
Ingredients
250 g milk
40 g glucose
24 g gelatin mass
300 g 56% dark chocolate
500 g whipped cream
12 g Cointreau® 60%
Step
Boil the milk and glucose, add the gelatin mass and chocolate.
Cool to 30°C before adding the Cointreau® then whipped
cream.
4. CHOCOLATE GLAZE
Ingredients
120 g cream
180 g sugar
140 g water
60 g cocoa powder
60 g gelatin mass
100 g neutral glaze
Step
Boil the water and sugar, then add the cocoa powder and gelatin
mass. Stir in the preheated cream and neutral glaze. Mix, then
refrigerate overnight. Reheat to 26°C before use.
5. ASSEMBLY
Ingredients
No ingredients.
Step
Assemble upside down: Pour the dark chocolate mousse into
the ring mold, then place a chocolate sponge disc on top,
followed by 160 g of Cointreau® citrus cream. Pop with dark
chocolate mousse. Cover with the second chocolate sponge.
Set aside in the freezer. Remove from the mold and glaze.
