Mocha Rum Mousse Log - Puratos Australia

Ingredients

Working Method

Mousse

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

Chocolate Cake

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

Sponge

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

Ganache

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

Assembling

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

Finishing

Once completely frozen demould and glaze
Add chocolate decoration to finish cake

Claims

Taste Tomorrow

Discover

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