Queen (Chocolate Mousse)
Base 1, Base 2, Filling 1 and Filling 2 — a Zeelandia recipe in 4 components (yield: ingredients for 100 pieces). Uses Zeelandia Arabesque Milk Couverture 34% 5 kg and Frutafill Fruit Filling 70% 6 kg, Cherry.
- mixing time (base 2)
- 5 min
- baking temperature (base 2)
- 200-230 °C
- baking time (base 2)
- 8 min
- cooling temperature (filling 1)
- 35 °C
Ingredients
Base 1
| Ingredient | Quantity |
|---|---|
| Chocolate lattice | 100 pcs |
Base 2
| Ingredient | Quantity |
|---|---|
| Piškot extra tmavý (extra dark sponge mix) | 295 g |
| Liquid whole egg | 175 g |
| Water | 30 g |
Filling 1
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque Milk Couverture 34% 5 kgArabesque Lait 34 | 2030 g |
| Milram whipping cream 35% | 2930 g |
| Gelatine (leaves) | 40 g |
Filling 2
| Ingredient | Quantity |
|---|---|
| Frutafill Fruit Filling 70% 6 kg, Cherry | 200 g |
Method
- Base 2
Whisk all ingredients for 5 minutes. Spread the mixture into a sheet and bake at 200-230 °C for 8 minutes (depending on the type of oven).
- Filling 1
Bring the first part of the cream to the boil and pour it over the chocolate. Add the soaked leaf gelatine and mix. Leave to cool to about 35 °C. Whip the second part of the cream and carefully fold it into the chocolate mixture.
Assembly: Cut circles from the baked sheet, of a size that fits into the finished chocolate lattice. Place the cut-out base into the lattice and fill with the mousse and the Frutafill.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.