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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Apple Tiramisu





ingredients

for 4 servings
  • 250g Mascarpone cream cheese.
  • 2 eggs (yolks and whites separated).
  • 1 pinch of salt.
  • 100g sugar.
  • pieces of sponge cake or ladyfingers.
  • 200cc freshly brewed coffee.
  • 1 tablespoon rum (optional).
  • 2 Golden apples.
  • cocoa powder.

you'll also need:

  • 4 wide glasses.

preparation

This dessert works best when you make it the day before serving. Just hold off on dusting the cocoa until right before you bring it to the table.
Peel and dice the apples into very small cubes.
Cook them in the steamer or microwave with 2 tablespoons of water until tender.
Drain off any liquid and set the apple pieces aside.
Whip the egg whites to stiff peaks with a pinch of salt.
Separately, beat the yolks with the sugar, then gently fold them into the whipped whites using a spatula. Be careful not to stir too much. Now fold in the mascarpone cream the same way, keeping those whites fluffy. Set this aside.
Brew your coffee and let it cool slightly.
Place a layer of sponge cake or ladyfingers at the bottom of each glass, making sure they're well soaked with the coffee.
Add two spoonfuls of the cream mixture on top, then scatter a spoonful of the diced apples evenly over the cream.
Repeat with another layer of coffee-soaked cake, more apples, and finish with a final layer of cream.
Cover the glasses with plastic wrap and tuck them into the fridge overnight.
Just before serving, dust the top generously with cocoa powder...
and enjoy your dessert!

I hope you love it!


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