Traditional recipes

Chocolate tart with vanilla mousse

Chocolate tart with vanilla mousse


Separate the egg whites from the yolks. Mix the yolks with the sugar until they turn white and become creamy. Add milk and flour mixed with pre-sifted baking powder and cocoa. Mix the egg whites with a pinch of salt and incorporate them into the yolk composition, stirring gently to obtain an aerated composition. Wallpaper a tart pan (26 cm) with butter and flour and bake the top in the preheated oven for 30 minutes (toothpick test)

Chocolate cream:

Melt the chocolate with the whipped cream, then add the butter and the yolks and mix well. Hydrate the gelatin in cold water for 5 minutes then add over the chocolate cream and stir until the chocolate melts. At the end add the rum. Leave the cream to cool until it thickens.

Vanilla foam:

Mix the yolks with the sugar, milk and vanilla bean seeds on a steam bath until thickened. Hydrate the gelatin in cold water for 5 minutes then add over the yolk cream and mix well until it melts. Beat the whipped cream then add the lightly cooled yolk cream.


Put the chocolate cream on the top of the tart and let it cool until it hardens well. Put the vanilla cream over the chocolate cream and decorate with cocoa powder and candies with rum or as you like. Leave the tart cold for 4-5 hours then serve with great appetite, it is delicious!

Cake With Chocolate Mousse And Vanilla Cream

Cake With Chocolate Mousse And Vanilla Cream& ndash a fine cake recipe that can be made for any family event. The quality ingredients make this cake very silky and good in taste.

Last week was my husband's birthday. He wanted a chocolate cake, but if you are among those who really know me, you will know that I did not choose the easy way to celebrate his birthday, but I started to make this dessert cake that I dreamed of for some time.

In Minnesota you will not see cakes like this. In general, the concept of dessert or confectionery cake, as we know, is completely unknown to Americans in the area where we live. Even if they eat with pleasure, it seems to them a too sophisticated dessert that intimidates.

The cake is not difficult to put together, but it has several steps that you must complete. The base is a praline made of caramelized sugar, hazelnuts, almonds, butter and chocolate. The chocolate mousse is the main ingredient of the cake, but inside it has a Dacquoise countertop insert over which is placed another vanilla cream insert.

The cake is filled with chocolate mousse and frozen, then glazed with a mirror icing (so called because it is very shiny) and decorated. I decorated it with chocolate figurines that I created with tempered chocolate, but you can use what you want and have at hand.

In the section the cake looks something like this:

The advice I always have for thicker recipes is to read the instructions carefully, from head to tail, a few times and understand what needs to be done. I can't repeat enough how important this step is. Many confectionery recipes have many ingredients and steps that must be completed in a certain order.

Personally, whenever I start a recipe, simple or complicated, I sit at a table with a sheet of paper and a pencil and try to understand the steps of the recipe. I first calculate the quantities of ingredients I need. Maybe the icing only requires a certain weight of chocolate, but I still need three times as much for the countertop and mousse, for example & hellip. So I make my list and walk through the cupboards to make sure I have all the ingredients in the required quantities.

Then I start making a list of recipe steps. I do not seek anything other than to make my life as easy as possible during the process. I have met people who take confectionery recipes and start cutting or adding to quantities, because it is too sweet, or because it needs more flour, more that or less.

I advise you to fully respect what I tell you. Confectionery recipes and the cake part in general is a science. Chemistry has its purpose here, because all the ingredients are created so that there is a balance between texture, taste, outfit, etc. One is not to put parsley in a food and replace it with tarragon, for example, and another is to remove the gelatin from the recipe and put rosehip jam & hell the result will definitely be a very different one & hellip

Let's hope that what I told you didn't scare you so badly that you didn't start this recipe, so I say I'll tell you how I did it.

Like I said, the base of the cake is a praline made with caramelized sugar, hazelnuts, almonds, butter and chocolate.

The first thing is to prepare a tray with baking paper greased with a little butter. Then we start to stir the walnuts a little in a pan, to give them a more pleasant aroma. Keep an eye on them so they don't burn and turn them with a wooden spoon on all sides. The same can be obtained if you put the nuts in a tray, in the oven, at a temperature of 200C for about 15 minutes.

Then, start caramelizing the sugar.

When it melts and starts to turn golden, add the roasted walnuts and mix everything with a spoon. Be very careful not to burn yourself, pour the whole composition on the baking paper tray and spread everything with a wide-bladed knife or spatula.

Allow to cool, then break into small pieces, weigh enough for the base of the cake and pass them through a food processor, enough to form an oily paste (like peanut butter).

The rest of the praline can be used for cake decorations, it can be kept wrapped in baking paper and a plastic bag, in a dry place, or it can be consumed as such. That's all my husband was waiting for when he saw that my praline was unused.

The dough obtained from the robot is mixed with butter and melted chocolate, then it is expected to cool to a temperature of 23C, and it is poured into a cake circle or a cake form with a detachable bottom with a size of 18 cm in diameter. Level and put in the freezer.

This is what the paste looks like before you put it in shape.

After that, I started Dacquoise wheat insert. You will need a 16 cm cake shape. This top is made of hard-boiled egg white with granulated sugar, like a meringue, to which is added almond powder and powdered sugar. The two ingredients are easily incorporated, by overturning, so as not to lose the air from the egg whites.

Bake in the oven at a temperature of 170C for about 12 minutes, in a 16 cm cake form lined at the base with baking paper. After the top is baked, take it out of the mold and leave it to cool on a grill. This is what my countertop looks like when it has cooled.

The next step was to do vanilla cream. This cream is made with whipped cream, vanilla, sugar, egg yolks and gelatin.

Gelatin is soaked separately in very cold water. Boil sour cream with vanilla and sugar. Separately, lightly beat the yolks in a saucepan that will go on the fire. When the cream is cooked, add it over the yolks, stirring constantly. The composition is put on the fire and heated until it reaches a temperature of 85C, stirring continuously. It is getting thicker.

Remove from the heat and add the drained gelatin. Mix everything and cool on an ice bath. (Put a bowl of cold water and ice underneath and stir until cool).

Pour everything in the shape of a 16 cm cake (you can use the same shape in which you baked the top, which you already have on the grill to cool). Put the vanilla cream in the freezer. Depending on your freezer, you may need to leave the cream in the freezer overnight.

That's what it looks like when I took it out of the freezer and set up the cake.

As you can see in the photo, you can see the insert of the countertop and the vanilla cream on top. After a few hours, when the vanilla cream is frozen, or even the next day, you start to make chocolate mousse. This mousse is made with sugar, egg yolks, whipped cream, chocolate and whipped cream. Here be careful because you will need a large amount of whipped cream, part of it is boiled, the other is beaten and added at the end.

I didn't take any pictures here anymore, I got busy and forgot.

It goes to mounting the cake. The base of the cake that you should have in the freezer, take it out and place it on the work table. You can use the same shape of cake, if it has a detachable bottom, the 18cm. If not, you will need a cake circle, as confectioners have.

About a third of the chocolate mousse is poured over the praline base. Over it, place the Dacquoise countertop in the middle, and over the countertop, carefully place the vanilla cream, which should be like a frozen disc. Cover everything with the rest of the mousse and level the surface nicely, which will be the face of the cake. Put everything in the freezer for a few hours, even overnight, if you do it in the evening.

The next day, or after those good hours, you start doing it glaze. The glaze is very interesting. It will look like a glassy and very sweet pitch when you have finished preparing it. I advise you not to replace this mirror glaze with anything else. Go on my hand, the cake will look gorgeous.

It is made from cream for whipped cream, glucose, a little honey, water, sugar, cocoa powder and gelatin. Yes, you read that right, it has sugar, honey and glucose. It's not for the faint of heart. However, considering that it is a glaze, which will be poured in a thin layer, evenly on the cake, I did not find it so scary. The cake is clearly not for diabetics or dieters. It is a delicious dessert, which is consumed, however, in small quantities. I advise you to cut thin slices, not like a regular cake.

When the icing is ready, let it cool to 30-32C when it can be spread on the frozen cake, removed from the mold and placed on a grill, under which place a tray, so that the excess icing drains on the grill directly in the tray. This way, you will have to clean only the tray and the grill, not the whole kitchen. & hellip

The iced cake is placed in the fridge for about half an hour, to harden the icing, then decorate as desired. Keep it in the fridge for 2-3 days, we didn't eat it all, but we froze the remaining piece and cut it and eat it when we feel like something sweet.

My husband, being American, wanted very much to write on the cake & ldquoLor many years & rdquo in Romanian.

I wish you success and good work! Let it go well and enjoy it. You will definitely impress your guests!

How to make a cake with chocolate mousse, caramel, Oreo, nuts and mirror icing & # 8211 Entremet Mya without baking?

Ingredients for entremet with milk chocolate mousse

Here you can see some of the ingredients used by Mya: milk chocolate, gelatin granules and sheets, vanilla, Oreo biscuits and ground walnuts. Mya used La Dorna sweet cream but we also recommend other brands of cream cream (Olympos, Pilos, Zuzu etc). In no case do we recommend "vegetable cream" & # 8211, ie synthetic imitation.

Oreo cookie top and walnuts & # 8211 without baking

Roast the walnuts lightly in a pan (without oil), then leave to cool. Frying intensifies their natural flavor. Then they are crushed with a processor or passed through a special nut grinder.

Oreo biscuits are also processed (along with the cream in the filling). Melt the butter over low heat and leave to cool. In a larger bowl, mix with a spatula the walnuts with the ground biscuits and the melted butter and obtain the composition for the top without baking.

An 18 cm diameter shape is lined with baking paper. Pour the above mixture and press well with the palms or bottom of a glass. The worktop must be uniform, compact but not excessively beaten.

Form with the Oreo and walnut biscuit top and refrigerate for 1-2 hours to harden the butter.

Caramel layer & # 8211 dulce de leche (milk jam)

You can buy milk jam or caramelized condensed milk directly from stores. It is sold in cans of 397 g. Another option is to use a can of sweetened condensed milk. If you put the canned (closed) to boil in a pot of water and time 3 hours from the moment it starts to boil (on low heat), you will get caramelized condensed milk.

You can prepare your own milk jam (dulce de leche) starting from scratch, from fresh milk. Recipe you are here and you need 1/4 serving for this cake.

Mya prepared this caramel (milk jam) from scratch following the recipe above. Then he let everything cool down. Remove the form with the cookie sheet from the fridge and pour the lukewarm milk jam over it. It is not wrong to sprinkle a few flakes of fleur de sel (special salt) now. The salt enhances the caramel aroma and balances its sweetness.

Level everything with a spatula and let it cool again for an hour.

Chocolate tart with vanilla mousse - Recipes


I am on a diet. Yes, I take care
And I have to ask you:
The cake melts in your mouth
Is it because I ate something?

INGREDIENTS for the countertop

  • 3 eggs
  • 2 tablespoons flour
  • 75 g old
  • 1 tablespoon cocoa
  • 1/2 sachet baking powder
  • 3 tablespoons oil
  • 2 tablespoons water

ingredients for vanilla mousse

  • 3 yolks
  • 100 g of sugar
  • 2 tablespoons starch
  • 200 ml of milk
  • 10 g gelatin
  • 4 tablespoons cold water
  • 2 sachets of vanilla sugar (or vanilla essence)
  • 400 ml sour cream for unsweetened cream

ingredients for chocolate mousse

  • 300 g milk chocolate
  • 400 ml whipped cream
  • 1/3 sachet of gelatin
  • 4 tablespoons cold water

for garnish on top

  • candy m & ampm
  • oreo biscuits
  • kinder chocolate, Neapolitan kit-kat, raffaelo candy

WORK PLAN cake with mousse duo

To prepare the top: separate the egg whites from the yolks. In a bowl, mix the egg whites with a pinch of salt at low speed for a start, then increase the speed. Towards the end we add the sugar and mix until we obtain a firm foam, which does not flow from the wire.

The yolks are mixed at low speed together with the oil. Incorporate the yolks over the egg whites and lightly homogenize with a silicone spatula. Add flour mixed with cocoa and sifted baking powder. We homogenize everything with the silicone spatula.

We put the obtained dough in a cake tray with removable walls (diameter 24cm). Leave in the preheated oven at 180 degrees for about 25 minutes, until it passes the toothpick test. Let it cool, then gently peel the top off the baking paper. The top will be put back in shape with removable walls to stay and cream in the shape of a ring, until it hardens.

For the vanilla mousse, put in a bowl and mix with a whisk the yolks with the caster sugar and the vanilla sugar. Add the starch. Gradually pour the hot milk and mix everything until completely homogenous.

Put on the fire and leave until you get the consistency of a pudding. Stir constantly to avoid lumps. We took it off the fire.

We put the gelatin to hydrate in the 4 tablespoons of water, for 10 minutes, then we put it on the fire until the crusts dissolve (without boiling). Add gelatin over hot vanilla cream. Then let the cream reach room temperature. In a bowl, mix the whipped cream (I used unsweetened) until it becomes firm but not very hard.

Then gradually incorporate the vanilla cream into the whipped cream and mix with a silicone palette.

Pour the cream obtained over the countertop (which I placed again in the ring from the form with the detachable walls.

I also used a mousse with yolks to prepare the coffee mousse, absolutely insane. Leave in the fridge for at least 2 hours for the cream to harden, so that you can put the second layer of cream.

For the chocolate mousse, melt the chocolate together with 200 ml of whipped cream on a bain-marie. Then we took it off the fire. Put the gelatin to hydrate in 4 tablespoons of cold water, then dissolve it on the fire until the crystals melt, but without reaching the boiling point. Add the dissolved gelatin over the hot cream, then let it reach room temperature. Mix the remaining 200 ml of whipped cream until it is firm, then gradually incorporate the chocolate cream over the whipped cream and mix with a silicone spatula. We put the obtained cream over the hardened vanilla cream.

And I put it in the fridge, preferably until the next day. If you do not have patience, leave it to cool for at least 4 hours. Then I decorated as I liked.

The chocolate mousse recipe is a light and good-looking recipe, airy, only good even for children.

Separate the egg whites from the yolks, grate the chocolate, soak the gelatin and whip the whipped cream. In a bowl put the butter together with the household chocolate and put it on a bain marie, mix well until the chocolate melts. Then add the gelatin, mix well and remove from the heat. Beat the egg whites together with the sugar until they become hard like meringues. Then add the whipped cream and pour a little melted chocolate, stirring constantly. After it has been homogenized, pour it into a bowl and put it in the fridge, where it is left to harden for at least 2 hours.

If you want to serve this chocolate mousse for Valentine's, as it is about chocolate and love this holiday, you can put cream in small heart-shaped containers. If you choose this method you will take it out of the fridge before serving.

When serving, shape with a spoon like dumplings. Garnish with fruit slices and caramel or chocolate topping. Other sweets recipes: Caramel cream cake Homemade chocolate Poultry milk

Cakes with vanilla mousse and raspberry cream

Cakes with vanilla mousse and raspberry cream & # 8211 that is small and delicate cakes, elegant and tasty. The combination of flavors is a classic but one of my favorites: chocolate, vanilla and raspberry. Each aroma has something to say and makes its presence felt in an excellent way. They are quite simple cakes, but it is through this simplicity that they attract the eye. And by the fact that they have chocolate, of course. A simple genoise top, a delicate and airy mousse with a great vanilla flavor, a fruity raspberry cream and a milk chocolate icing. Enjoy!

Vanilla foam

1 teaspoon vanilla extract

200 ml whipped cream

1 teaspoon vanilla sugar

Raspberry cream

Milk chocolate icing

100 gr milk chocolate

Preparation time: 2 hours Baking time: 25 min. No servings: 6

Wheat. Melt the butter over low heat and leave it to cool. We mix the flour with cocoa.

Mix the eggs well with a pinch of salt and sugar until they triple in volume. Add the melted butter and mix for another 10 seconds. We turn off the mixer. Incorporate the dry ingredients with light movements, from the bottom up.

Preheat the oven to 180 degrees. We line a 20 / 30cm tray with baking paper. Pour the composition into the pan and level. Bake the top for 25 minutes, or until it passes the toothpick test. Remove the countertop to a grill to cool.

After the countertop cools, we will cut the top to level it and then cut circles. From this countertop we will be able to cut 6 countertop circles between 7 and 9 cm in diameter. The shapes I used are 7.5 cm in diameter. We leave the worktop in shapes, at their base.

Raspberry cream. We hydrate the gelatin in cold water. We put the raspberries (can also be frozen) on the fire together with the water and the sugar. Let it boil for 5 minutes until soft. We stop the fire. If you don't like raspberry seeds you can strain the cream. I left it like this, this time.

Drain the gelatin sheet of water and put it in the raspberry cream then mix well. We put the raspberry cream in small silicone forms, 3-4 cm in diameter. Let it cool, and before assembling the cakes, put it in the freezer for 10 minutes.

Vanilla cream. We put the milk on the fire together with the sugar. Mix the yolks separately with a pinch of salt and starch. When the milk is hot, pour a few tablespoons of milk over the yolks and mix well. Pour the egg white over the milk in the pot and put the cream on medium heat. Stir continuously until the cream starts to boil and thickens. We stop the fire. Then add the butter and vanilla extract. Let the cream cool, and mix at 5 minute intervals to avoid crusting.

Cream the whipped cream well until it becomes airy and firm. Incorporate it in chilled vanilla cream, with movements from bottom to top. We put a spoonful of cream over the cocoa top, in forms. Put raspberry cream on top (carefully removed from the molds). Fill the cake ring with vanilla cream, all the way up. Let the cakes cool for 3-4 hours then we can take them out of the molds.

Chocolate glaze. We put hot water over the broken chocolate pieces. Drain the gelatin well from the water and add it to the cream. Mix well. Let the cream cool until it becomes slightly viscous. Pour the cream over the cakes.

Tart recipe with chocolate cream and cherry mousse

  • Ingredients for the tart recipe with chocolate cream and cherry mousse

140 grams of butter
an egg
70 grams of sugar
280 grams of white flour of type 000
20 grams of cocoa
a pinch of salt

for sour cherry cream

200 grams of cherry curd (see recipe here)
200 grams of whipped cream for 20% fat
a tablespoon of vanilla powdered sugar
4 grams of gelatin granules
20 grams of cold water

for dark chocolate ganache

100 chocolate
100 cream for 20% fat whipped cream
2 grams of gelatin
a tablespoon of cold water

Chocolate tart

1. Prepare the dough for the countertop: melt the margarine until it becomes creamy, then mix with sifted flour, beaten egg, essence, powdered sugar and water. Knead a dough to which, if it is too sticky, add a little more flour. Leave to cool for half an hour, then place in the tart tray lined with baking paper. Prick with a fork from place to place and put in the hot oven until lightly browned.

2. For the cream, put the liquid cream in a bowl, then add the chocolate, the cocoa dissolved in a little liquid cream and the essence. The mixture is put on low heat, stirring constantly until everything becomes homogeneous.

3. Gelatin is hydrated in a little cold water, then put on low heat to dissolve, but without boiling. Lightly incorporate the cooled into the chocolate cream and let it cool slightly.

4. Pour the warm cream over the cooled countertop and put the tart in the fridge. Cut the next day.

Cooking lesson: Mousse and chocolate

The trends in confectionery come and go, but the chocolate mousse lasts heroically over time, reinterpreted and transformed with new ingredients, but always the same: fluffy, airy, light.

Even if I came across recipes for avocado mousse or mousse from who knows what exotic fruits, I stayed true to the chocolate one. Because there is no more pleasant form to highlight the aroma of chocolate other than through the foam that melts in the mouth of pleasure and lust. It's been in the cookbooks since the '60s and it's never gone out of style.

From classic to modern, the chocolate mousse went through small adjustments. In & ldquoFrench Provincial Cooking & rdquo of the famous Elisabeth David mousse only needs egg and chocolate. Julia Child took him a little further in "Mastering the Art of French Cooking" and added butter, and the eggs were turned into English creams and only then incorporated into the mousse.

The more modern version comes with the addition of whipped cream. I also found it in Gordon Ramsay's recipe for chocolate mousse ready in just 4 minutes, added in melted chocolate and only then incorporated a meringue. The resulting mousse is less fluffy and the chocolate flavor is less intense.

But it was not the appearance that seemed to me the essential problem, but the fact that the eggs, regardless of the recipe, remain in their raw state, unprocessed. That's how I came across the "complicated" mousse recipe, as I like to call it, a mousse in which eggs are beaten with a hot sugar syrup so that the foam becomes more stable.

Daniel Boulud, the French chef who conquered America with his restaurants, comes up with a recipe that requires a lot of dexterity, some experience and an impressive number of eggs: 9. 3 whole eggs and the yolks from the other 6 are beaten with the mixer. At a certain point in time (which you feel with experience or a special thermometer) add a hot sugar syrup at 115C. Continue to mix at high speed until the egg foam becomes strong enough and the bowl cools in one go.

And the ordeal does not end because the 6 egg whites left with a part of the sugar are put on the bain-marie until the mixture is heated and only then the foam is beaten. All these foams are gradually mixed with melted chocolate. The result is an airy but still very consistent mousse that keeps perfectly in the refrigerator, and in the freezer it acquires the consistency of an ice cream.

The beauty of any mousse recipe lies in the fact that you can add ingredients to satisfy your own taste: more sugar, a drop of coffee, a drop of strength, spices (cinnamon or cardamom, vanilla or hot pepper flakes) and transform dessert in a light snack.

Chocolate mousse recipe of the Daniel Boulud

Ingredients for 6-8 servings:

  • 560ml whipped cream (35% fat)
  • 225g finely chopped dark chocolate
  • 150g sugar + 115g extra
  • 6 eggs separated egg white
  • 3 whole eggs

Melt the chocolate in a bain-marie and set it aside. Batter.

Boil 150g with 60ml of water and leave on the fire without stirring. Meanwhile, start beating the yolks and the 3 whole eggs. When the syrup reaches 115C (or soft caramel sample) pour it thinly into the eggs you beat. Don't stop the mix for a moment. On the contrary, increase the mixing speed and continue beating for 8-10 minutes until the mixture in the bowl cools.

In another bowl prepare a Swiss meringue. Mix the egg whites and the rest of the sugar. Put them in a bain-marie and mixing in them, wait until the mixture heats up well. Remove from the heat and mix at high speed until you reach the consistency of a meringue.

Slowly incorporate, with a spatula, a third of the yolk foam into the meringue. Then quickly incorporate the whipped cream into the hot chocolate (at 50C). Add the yolk foam over it and then the rest of the meringue and add them.

This mousse can be served simply (after keeping it cold for 2 hours) or can be used in cakes, pies & hellip

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