Chocolate Ball
The story of Vanessa’s cake: “Ahhh the chocolate mousse… It’s so regressive and always a safe bet! For this recipe I decided to work the chocolate mousse in the form of a ball of gluttony to make the jury roll with pleasure!” To rewatch show 6 of the Best Pastry Chef, go to 6play.
Ingredients :
- For the cookie
- 60 g sugar
- 50g Flour
- 1 egg
- 60 g Unsalted butter
- 3g Baking powder
- 12g Milk
- 10g cocoa powder
- For the cream
- 60g whole milk
- 60 g Whole cream
- 27 g Egg yolk
- 7 g sugar
- 1 g Gelatin
- 92 g Valrhona Dulcey
- Sweet dough
- 90g Icing sugar
- 120 g Soft butter
- 1 egg
- 210 g T55 flour
- 30 g Almond powder
- 30 g Cocoa powder
- 2g Salt
- Chocolate mousse
- 55 g Whole cream
- 55 g Semi-skimmed milk
- 23 g Egg yolk
- 10 g sugar
- 2 g Gelatin 200 bloom
- 112 g milk chocolate couverture
- 112 g Dark chocolate couverture
- 230 g Whole cream
- 0.5 g Cinnamon powder
- 2 Cinnamon stick(s)
- For the mirror glaze
- 100g Water
- 164 g Powdered sugar
- 35 g Glucose syrup
- 100 g Whole cream
- 100 g dark chocolate couverture
- 50 g milk chocolate couverture
- 9g Gelatin
- For the Praline
- 50g Hazelnut
- 50 g sugar
- 10 g Grape seed oil
- Decor
- 100 g dark chocolate
- 1g Mycrio
Preparation :
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1
Chocolate biscuit: Melt the butter in the microwave. In a bowl, beat the eggs with the sugar and blanch the mixture. Sift the flour with the baking powder and the cocoa then add to the egg/sugar mixture. Mix well to have a homogeneous and smooth paste. Add melted butter and milk. Mix well and pour the mixture into hoursld 20cm in diameter. Bake for 8/10 minutes at 180°C convection heat (watch the cooking carefully). Remove from the oven, leave to cool for 2/3 minutes on a wire rack and cut out circles 4 cm in diameter. To book.
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2
Creamy chocolate caramelia: Hydrate the gelatin in a container of cold water. Lightly beat the sugar with the egg yolks in hoursxing bowl. In a saucepan, bring the cream to the boil with the milk and pour over the egg yolks + sugar mixture. Mix then put back in the saucepan and cook everything at 82°C, stirring constantly with a spatula. Remove from the heat, add the hydrated gelatin and stir to melt. Pour the preparation through a strainer over the chocolate previously placed in a bowl. Mix to melt the chocolate then, if possible, mix with an immersion blender to perfect the mixture. Pour the cream into 3 cm diameter sphere molds or into 1/2 spheres that fit together to form a ball. Put in the freezer.
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3
Sweet cocoa paste: Preheat the oven to 160°C fan-forced heat. In the bowl of the food processor fitted with the leaf, cream the butter with the icing sugar. Once the consistency is creamy, add the egg and emulsify well. Then add the sifted flour, ground hoursnds and cocoa powder. Mix until a homogeneous paste is obtained. Be careful not to overwork the dough otherwise it may shrink during baking. Roll out the dough to a thickness of about 3mm and put in the freezer for 5 minutes, then cut out 7cm circles and place them between 2 silpat sheets. Bake the pie shells for about 15 to 18 minutes. Let cool on rack.
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4
Chocolate/cinnamon mousse: Hydrate the gelatin in cold water for at least 10 minutes. In a saucepan, pour the milk and 55g of liquid cream with the cinnamon sticks and cinnamon powder. Bring to a simmer then leave to infuse for 10 minutes. Strain the preparation through a sieve and return to the saucepan. Meanwhile, lightly whisk the sugar with the egg yolks in hoursxing bowl. Pour a little milk over the egg yolks and sugar. Mix then put back in the saucepan and cook everything at 82°C, stirring constantly with a spatula or a small whisk. Remove from the heat, add the hydrated gelatin and stir to melt. Pour the preparation over the chocolates previously melted in the microwave, and mix using an immersion blender. Pour into a new bowl and let cool to 28°C. Whip 230g of cold liquid cream using a food processor or an electric whisk. You need to obtain a whipped cream that is still supple. Gently fold in the whipped cream 3 or 4 times with a spatula. Once all the cream has been incorporated, pour the chocolate mousse into a piping bag and use immediately.
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5
Chocolate mirror glaze: Hydrate the gelatin in water for 10 minutes. Heat the liquid cream in a small saucepan. To book. In another saucepan, cook the water, sugar and glucose to 103°C. Remove from the heat, add the hot cream, mix, then add the gelatin and mix again. Pour over the chocolate in a tall, narrow container and blend with a hand blender for a few minutes, avoiding incorporating bubbles. Leave in the refrigerator overnight, filming on contact. At the time of use, reheat, mix and use the icing at 28-30°C.
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6
Hazelnut praline: Make a dry caramel with the sugar. Place the caramel on a sheet of baking paper and leave to harden. Roast the hazelnuts in the oven for 10 minutes at 170°. Put the hazelnuts and the cold caramel in the mixer and mix until you obtain a liquid praline. If the praline is not liquid enough, add a little grapeseed oil to liquefy the preparation.
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7
Chocolate circle decoration: Heat the chocolate to 45/50° (be careful, no more!). Lower the chocolate to 35°. Add the mycrio. Use this preparation when the mixture is around 29/30°. Take a strip of Rhodoïd, spread chocolate to a thickness of 1mm. Allow to crystallize. Cut into 6cm circles and let the chocolate cool completely. Unmold the small hard chocolate pellets.
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8
Assembling the cake: Half fill the Dolce Tartufo molds (or any other sphere-shaped mold about 6cm in diameter) with the chocolate-cinnamon mousse. Distribute the mousse evenly around the edges and insert the frozen scoop of chocolate cream in the middle. Poach a little hazelnut praline. Add a disc of chocolate biscuit and finish by filling the mold with chocolate mousse. Smooth well. Put in the freezer. When the balls are frozen solid, unmold them, whoursthe icing to 28°C and glaze them. Place the balls on the circles of sweet cocoa dough. Decorate with a chocolate circle.
Tips
For this Choco Ball recipe, you can count on 120 minutes of preparation. To learn more about the foods in this cake recipe, head over to our food guide here.
