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Made with Cooking Range Millot 74% organic dark chocolate
An original recipe by l’École Gourmet Valrhona5 steps
Makes six 14cm desserts.
Recipe Step by Step
COCOA FLEUR DE SEL STREUSEL
40g Finely ground almonds
30g Brown sugar
30g Plain flour
2g Fleur de sel
10 g COCOA POWDER
Cut the cold butter into small cubes.
Add the butter and mix using the paddle attachment in a stand mixer until a smooth ball forms.
Make some small, evenly sized balls of dough and place them on a baking sheet lined with greaseproof paper.
Bake in a fan-assisted oven at 150-160°C
for 12 minutes.
COFFEE-FLAVOURED VIENNESE SPONGE
40g Egg yolks
85g Caster sugar
65g Egg whites
55g Plain flour
10g Instant coffee
Then beat the whites with the remaining 25g of sugar.
Gently mix the beaten egg whites into the first mixture and fold in the sifted flour using a spatula.
Spread the sponge on a baking tray lined with greaseproof paper. Sprinkle on the baked streusel and cook at 230°C for 5-6 minutes.
LIGHT MILLOT 74% CHOCOLATE MOUSSE
65g Whole milk
65g Whipping cream
4g Instant coffee
100g Egg whites
30g Caster sugar
135 g MILLOT 74%
Gradually combine this mixture with the melted MILLOT 74% chocolate, taking care to mix vigorously using a spatula.
Immediately mix using a hand blender to make a perfect emulsion.
Beat the egg whites with 30g of sugar until firm (but not stiff) peaks form.
Fold them very gently into the previous mixture.
DULCEY COFFEE WHIPPED GANACHE
55g Whole milk
2g Instant coffee
5g Acacia honey
80 g DULCEY 35%
115g Cold whipping cream
Split into 3 batches and combine these one by one with the melted DULCEY 35%.
Gradually add the 115g of chilled whipping cream and blend using a hand blender.
Refrigerate for at least 3 hours, ideally overnight.
Whip into a very slightly liquid chantilly cream before use.
100g Espresso coffee
15g Caster sugar
Assembly and finishing
A day in advance, make the DULCEY 35% whipped ganache and leave it to set overnight in the refrigerator.
Once the Viennese sponge has been sprinkled with streusel, baked and cooled, cut it into two 12cm circles and soak these in
Whisk the DULCEY 35% coffee ganache and assemble the insert:
Line a 12 × 4.5cm frame with acetate. Place a circle of sponge on top and spread on 60g of DULCEY 35% coffee whipped
ganache. Repeat, then finish with a circle of sponge. Store in the freezer.
Once frozen, turn out the 12cm insert and remove the acetate. Place it in the center of a 14cm ring lined with acetate.
Pour the MILLOT 74% chocolate mousse unevenly on top so that the sponge stays visible in the middle.
Store in the freezer for several hours. Turn out the dessert and decorate it as you wish.
Leave to slowly defrost in the fridge before serving.