Mango, Passion Fruit & Milk Chocolate Mousse Entremet 🍫🥭
Chocolate Sponge
- Butter 30g
- Dark chocolate 20g
- Eggs 100g
- Honey 25g
- Sugar 40g
- Cake flour 45g
- Baking powder 3g
- Cocoa powder 10g
- Cream 45g
Bake at 6 inch pan Bakeat 320°F for about20–25 minutes. Syrup
- Water 20g
- Sugar 10g
Boil the water, add sugar, and let it dissolveCool before using Crunch Layer
- Dark chocolate 15g
- Peanut butter 35g (Any nut butter is okay)
- Digestive biscuits or tea biscuits 30g
Insert Jelly
- Passion fruit purée 70g
- Mango purée 65g
- Sugar 30g
- 1.5 Gelatin sheets 3g
Used 12cm(4.7-inch) ring mold Milk Chocolate Mousse
- Milk 80g
- 1.5 Gelatin sheets 3g
- Milk chocolate 100g
- Cream 35% 160g
Glaze
- Water 60g
- Sugar 120g
- Corn syrup 120g
- Condensed milk 80g
- Dark chocolate 120g
- 4 Gelatin sheets 8g
You can visit our other page for the preparation instructions and watch the video there as well.