Project Description
CHOCOLATE TRIFLE
For the chocolate mousse:
- 200 g semisweet chocolate
- 200 g single cream
- 100 g sugar
- 60 g butter
- 3 egg whites
- 30 ml water
- 100 g cherry jam
PREPARATION
For the sponge cake:
- Pre-heat the oven at 180 ºC and grease and flour a cake pan.
- In a mixing bowl, beat together the eggs, sugar, and vanilla extract for 5 to 10 minutes until mixture falls in a thick ribbon.
- Carefully fold sifted dry ingredients into the egg and sugar mixture in three batches until thoroughly incorporated. Pour the mixture gently into greased and floured pan.
- Bake at 180 ºC for approximately 35 minutes. Remove cake from the oven and let it cool for 15 minutes before unmoulding it.
For the chocolate mousse:
- Chop the chocolate and melt it with the butter.
- Whip the cream into soft peaks.
- Make a simple syrup by boiling the water and sugar at 118 ºC.
- Pour the sugar into a mixer with egg whites to make Italian meringue.
- Incorporate the chocolate and room-temperature butter to the cream, which should also be room-temperature.
- Add a portion of the egg whites to the mixture and homogenise.
- Fold remaining meringue into the mix.
