Ingredients for the crust
- 3 chocolate wafers, 38 g each
- 200 g ION PATISSERIE cover cream
Ingredients for the mousse
- 170 ml whole milk
- 250 g ION PÂTISSERIE milk chocolate couverture
- 300 ml whipping cream 36% fat
- 4 g gelatin sheets
Ingredients for the frosting
- Praline wafer spread
Method for the crust
In a food processor put the chocolate wafers and beat them, until finely chopped (not a powdery consistency). Then, place it in a bowl.
Next, heat ION PATISSERIE cover cream over a bain-marie, and without covering with its lid, stir with a large spoon until it melts.
Right after, pour the cover cream in the bowl with chopped chocolate wafers and stir constantly, until completely combined.
When the mixture is ready, place a 24 cm baking hoop over a plate, which has already been lined with parchment paper. Then, pour into it the chocolate wafer crust. Spread the crust with a spoon evenly. Put in the freezer, while you prepare the mousse.
Method for the milk chocolate mousse
Place gelatin sheets in a bowl filled with cold water and set aside to soak, until they soften.
Then, chop finely the dark chocolate couverture and place it into a bowl.
Right after, pour the milk into a small pot, and place it over high, until it comes to a boil. Remove it from heat, add in the softened gelatin sheets, and whisk properly, until they melt.
Pour the milk in a bowl along with the dark chocolate couverture, and stir with a mariz until it becomes a smooth, glossy ganache. Set the ganache aside and let it cool slightly. Then, in a mixer’s bowl beat, using the whisk attachment, the whipping cream, until it gets the consistency of light and fluffy whipped cream (just like yogurt).
When the ganache cools, gradually add the whipped cream in 3 batches, while stirring properly with a mariz. Stir until completely combined, and a smooth mousse is formed.
Next, take the chocolate wafer crust off the freezer and spread over its surface the chocolate mousse. Put it back in the freezer for at least 3 hours, until chill.
Take the cake off the freezer when ready, warm the baking hoop between your hands, or using a blow dryer and unmold it.
Finally, apply the praline wafer spread, with a spoon, over the whole surface of the cake and garnish with pieces of the chocolate wafer.
