Mocha Rum Mousse Log

Ingredients

Grams (g)
Chocolate Mousse
Caster sugar 150
Water 67.5
Yolk 100
Eggs 119
Gelatine sheets 7.5
Belcolade Noir Selection C501/J 356
Cream 500
Chocolate Mousse total 1300.0
Chocolate Cake
Belcolade Noir Selection C501/J 190
Butter 140
Sugar 350
Oil 210
Eggs 150
Baking Powder 5
Cocoa powder 10
Flour plain 330
Water 190
Chocolate Cake total 1575
Chocolate Sponge
Yolk 315
Sugar 320
Whites 330
Plain flour 14
Cocoa powder 75
Butter melted 130
Chocolate Sponge total 1184
Ganache
Belcolade Blanc Selection X605/G 167
Cream 100
Instant coffee 6.7
Trimoline 13.3
Ganache total 287.0
Sugar Syrup
Caster Sugar 100
Water 100
Instant coffee 10
Sugar Syrup total 210
Glaze
Miroir Glassage Neutre 200
Glaze total 200
Rum
Rum (for soaking) 40
Rum total 40

Working Method

Mousse
  1. Boil water and sugar to 118°C and pour over egg yolk mixture while whipping
  2. Whip till sabayon stage
  3. Dissolve Gelatine in some warm cream and fold with other cream through melted chocolate
  4. Last fold Sabayon through mixture and pipe into moulds

Chocolate Cake
  1. Melt chocolate and butter, add pre-mixed sugar, oil, and eggs
  2. Add dry ingredients and combine; add water last
  3. Bake in a frame at 140C in convection oven for approximately 30-45 minutes

Sponge
  1. Make a Meringue with whites and half sugar, warm up yolks with half sugar and whisk
  2. Fold the two mixtures together, keeping some yolk mixture aside to mix with butter
  3. Sieve in dry ingredients and fold through; fold through butter mixture last
  4. Bake at 190°C for 10 minutes

Ganache
  1. Bring cream and coffee to boil and simmer for 5 minutes, weigh up 130g
  2. Pour 130g coffee cream over semi-melted chocolate
  3. Add trimoline and emulsify
  4. Let cool down then pipe 110g on top of sponge and freeze

Assembling
  1. Cut out sponge rectangle (7cm x 24cm), pipe a layer of ganache on top and freeze
  2. Cut out Cake Rectangle (8cm x 24cm)
  3. Pipe in mousse, then sponge and ganache, mousse then cake and finally freeze it all

Finishing
  1. Once completely frozen demould and glaze
  2. Add chocolate decoration to finish cake

Claims

  • Taste Tomorrow