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Easy and simple recipe, Buche aux trois chocolats, light and sweet in the mouth.
ideal for end-of-year celebrations or simply to treat yourself or your guests!
INGREDIENTS :
For the Génoise:
-2 eggs
-60 g of flour
-20 g of unsweetened cocoa powder
-80 g of sugar
-60 ml of oil
-30ml of milk
-5 g of baking powder.
For the White Chocolate Mousse:
-95 g of white chocolate
-40 ml of hot milk
-90 g of whipped cream
-2 g of gelatin (150 bloom)
For the Milk Chocolate Mousse:
-75 g of milk chocolate
-40 ml of hot milk
-90 g of whipped cream
-1.5 g of gelatin
For the Dark Chocolate Mousse:
-75 g of dark chocolate
-40 ml of hot milk
-90 g of whipped cream
-1.5 g of gelatin
⚠️The gelatin used: bovine gelatin 150 boom
Cocoa mirror icing recipe:
-120 ml of liquid cream
-180 g of sugar
-145 ml of water
-60 g of cocoa powder
-2 sheets of gelatin (6g)
In a saucepan, bring the water, sugar and liquid cream to the boil, then add the cocoa powder and mix well. Cook until 103°C remove from heat, allow to cool slightly to 60°C and add the gelatin, mix well and leave to cool before pouring over the cake to around 30°C to 35°C
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2 дек 2023
