I LOVE YOU MOM

I LOVE YOU MOM

A special monoportion for the Mother’s Day. The shape of the cake that fits the occasion, a dedicated chocolate decoration, the right size of the dessert and its unique taste will make every mother happy. Crispy bottom and three velvety and deep-tasting chocolate mousses made of milk, white and dark chocolate.

RecipePhoto

Used products and decorations

ROSE WHITE MAXI
ROSE WHITE MAXI
Code 339357
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CHOCOLATE MILK 34%
CHOCOLATE MILK 34%
Code CHL35XXC3
CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
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Recipe

CRISPY BOTTOM
Ingredients:
Recipe for 36 servings
150 gDark Chocolate 72% Barima Artisanal (code CHN72XXA3)
100 gButter
100 gHazelnut paste 100% Barima Artisanal (code 3310)
150 gRoyal Crispy Flakes Barima Artisanal (code 332451)
Preparation:

Melt the chocolate with the butter, add the nut paste and the crispy flakes, then mix. Form some thin bottom (Ø9 cm) and put them into the fridge until set.

WHITE CHOCOLATE MOUSSE
Ingredients:
150 gCream (30% fat)
250 gWhite Chocolate 29% Barima Artisanal (code CHL28XXC3)
50 gSugar
50 gWater
3Egg yolks
200 gWhipped cream (30% fat)
20 gGelatine
Preparation:

Dissolve the gelatine in 150 g of boiled cream, pour it into the chocolate and mix to make ganache. Make some syrup from the sugar and the water. Whisk the egg yolks to a fluffy froth, brew with the hot syrup and whip the mixture until the froth becomes nearly white. Blend the whipped cream with the yolk froth and add the mixture to the ganache.

MILK CHOCOLATE MOUSSE
Ingredients:
300 gCream (30% fat)
500 gMilk Chocolate 34% Barima Artisanal (code CHL35XXC3)
100 gSugar
100 gWater
6Egg yolks
400 gWhipped cream (30% fat)
40 gGelatine
Preparation:

Dissolve the gelatine in 150 g of boiled cream, pour it into the chocolate and mix to make ganache. Make some syrup from the sugar and the water. Whisk the egg yolks to a fluffy froth, brew with the hot syrup and whip the mixture until the froth becomes nearly white. Blend the whipped cream with the yolk froth and add the mixture to the ganache.

DARK CHOCOLATE MOUSSE
Ingredients:
600 gCream (30% fat)
1000 gDark Chocolate 72% Barima Artisanal (code CHL72XXC3)
200 gSugar
200 gWater
12Egg yolks
800 gWhipped cream (30% fat)
80 gGelatine
Preparation:

Dissolve the gelatine in 150 g of boiled cream, pour it into the chocolate and mix to make ganache. Make some syrup from the sugar and the water. Whisk the egg yolks to a fluffy froth, brew with the hot syrup and whip the mixture until the froth becomes nearly white. Blend the whipped cream with the yolk froth and add the mixture to the ganache.

Use a silicone mould for mini cakes to pour the white chocolate mousse, forming the first (and the thinnest) layer. Leave for a few moments until set. Pour the milk chocolate mousse to form the middle layer and let it set. Finally pour the dark chocolate mousse to form the bottom (the thickest) layer and put the mini cake into the freezer.

Take the frozen mousses out of the mould and coat with some light pink-coloured shiny coating Barima Artisanal (code 2379).

Decoration

For decoration use the following Barbara Décor products:

Best Wishes plaque (code 33963)
Degas pencil (code 334589).

scheme

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