Chocolate Mousse:
Egg Yolk: 30g; Sugar: 35g; Milk: 40g; Dark Chocolate: 75g; Whipping Cream 1: 40g; Whipping Cream 2: 130g; Gelatin: 4g.
Ingredients:
Chocolate Chiffon Cake: as needed; Almond Shortbread Base: as needed; Chocolate Puffed Rice: as needed; Mango Cheesecake Filling: as needed; Fresh Mango: as needed.
Glaze:
Water: 60g; Caster Sugar: 135g; Whipping Cream: 115g; Glucose: 58g; Cocoa Powder: 44g; Pectin: 17g; Gelatin: 7g; Olive Oil: 10g.
Flavor: Sweet; Technique: Baking; Time: Several days; Difficulty: Advanced.
Step-by-Step Cooking Instructions for Chocolate Mango Tart
Mango Cheesecake Filling: Pipe mango cheesecake mousse into the mold, sandwich diced mango pieces, freeze until firm, and set aside (for detailed instructions, refer to the recipe “Mango Cheesecake”).
Chocolate Mousse: Melt chocolate over a double boiler, mix in whipping cream 1 (not whipped) until smooth, and maintain temperature at 45℃.
Chocolate Mousse: Whisk egg yolk and sugar until pale, heat milk to 85℃ and gradually pour into 2 while stirring, place over hot water, stir until thickened, remove from heat.
Chocolate Mousse: Whisk with a hand mixer until fluffy, around 50℃, add gelatin and mix until softened.
Chocolate Mousse: Combine with 2, mix well, emulsify with a homogenizer, remove air bubbles.
Chocolate Mousse: Gradually fold in 6 whipped whipping cream 2, mix with a rubber spatula.
Glaze: Water, caster sugar, whipping cream, glucose, cocoa powder in a thick-bottomed pan, heat over medium heat, stir until cocoa powder is melted.
Glaze: Bring to a boil at 106℃, remove from heat, add pectin and mix well, add gelatin and mix well, add olive oil and mix well, blend with a homogenizer until smooth, strain, refrigerate for 24 hours.
Assembly: Once the baked chocolate chiffon cake has cooled, cut out 6cm diameter circles, set aside.
Assembly: Use a 7cm hemisphere silicone mold to create the final product, pipe in some chocolate mousse first.
Assembly: Place the frozen mango cheesecake filling inside.
Assembly: Pipe in the remaining chocolate mousse, place the cut chocolate chiffon cake piece, smooth the top, freeze until firm.
Glazing: Remove the frozen mousse from the mold, place on a wire rack (with a baking tray underneath), melt the glaze over a double boiler to around 32 degrees, pour over the mousse surface.
Remove the glazed cake from the wire rack, place on the almond shortbread base (refer to the previous recipe “Caramel Apple Tart”), decorate, and it’s ready to serve.
Take a look at the cross-section, does it make you crave a bite?
