Paris Pastry Club: A Collection Of Cakes, Tarts, Pastries And Other Indulgent Recipes - Plot & Excerpts
It’s a darling choice for birthdays as it’s so easy to make and will please your favourite chocoholics. A flourless chocolate sponge is topped with three different kinds of chocolate mousse, and each mousse takes barely more than ten minutes to come together. The longest step is the chilling time. And the great thing is that you can make it way ahead of the big day as it will keep in the freezer for up to a month. Serves 10 – 12 people FOR THE SPONGE 120 g (4¼ oz) dark chocolate 60 g (2 oz) butter 2 eggs 100 g (3½ oz) caster (superfine) sugar 1 teaspoon ground almonds FOR THE MOUSSES 550 g (1 lb 3 oz) whipping cream FOR THE CRÈME ANGLAISE 270 g (10 oz) whole milk 6 egg yolks 60 g (2 oz) caster (superfine) sugar FOR THE DARK CHOCOLATE MOUSSE 1⅓ gelatine leaves ⅓ batch Crème Anglaise (quantities above) 80 g (2¾ oz) 70% dark chocolate, chopped into chunks 150 g (5 oz) chilled whipped cream (see above) FOR THE MILK CHOCOLATE MOUSSE 1½ gelatine leaves ⅓ batch crème Anglaise (quantities above) 80 g (2¾ oz) 40% milk chocolate, chopped into chunks 190 g (6¾ oz) chilled whipped cream (see above) FOR THE WHITE CHOCOLATE MOUSSE 2 gelatine leaves ⅓ batch Crème Anglaise (quantities above) 80 g (2¾ oz) white chocolate, chopped into chunks 190 g (6¾ oz) chilled whipped cream (see above) TO SERVE 100 g (3½ oz) 70% dark chocolate, finely grated Preheat the oven to 170°C (340°F).
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