Chocolate present

foto 081 (9)

a little sweet chocolate present ❤

in this present is hidden a dark chocolate mousse with a heart of dried fig/apricot marmelade, on a crunchy cocoa crumble!


sacher biscuit
2 eggs
55g marzipan
40g sugar
15g flour
15g butter
17g cocoa

cocoa crumble
50g almonds
50g sugar
50g butter
38g flour
12g cocoa
a pinch of salt

dark chocolate mousse
2 gelatin leaves
90g dark chocolate
125g whipped cream
90g milk

dried fig/apricot marmelade
earl grey tea
dried figs
dried apricots
lemon juice

1 gelatin leaf
37ml water
12g cocoa
30ml whipped cream
45g sugar

Silikomart Cubo mould (5x5x5)

foto 244 (2).jpg

sacher biscuit:
mix the eggs with the sugar and the marzipan. Add the (melted) butter, flour and cocoa. Pour it over a baking tray and bake at 200C for about 6-8min., leave to cool, and take small squares with square baking forms

cocoa crumble:
crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide over a baking tray and bake at 155C for about 10 min., leave to cool

dried fig/apricot marmelade:
bring the dried figs and apricot with some lemon juice to boil in earl grey tea, boil until it’s thickened. Pour it into small square silicone molds and put it in the freezer

foto 092 (9).jpg

dark chocolate mousse:
heat the milk, add the (pre) soaked gelatin, pour over the chocolate and stir well. Cool it till 30C, add carefully the mixed whipped cream. Pour the mousse into large square silicone molds, take the frozen marmelade and push a little down in the mousse, add a little bit crumble on it, and divide a slice sacher biscuit on top and put it in the freezer

heat the water, cocoa, whipped cream and sugar, cook for about 5 min. Remove from heat and leave the pan for 10 min., add the (pre) soaked gelatin en stir well till the glacage has a temp. of around 34C, pour it over the frozen squares. Decorate the pastry with marzipan

foto 163 (4)