Blueberry, milk chocolate and hazelnut mousse cake

by Chiara

What I love most about summer are clearly the warm weather, the vibrant flowers and all the fresh fruit. Blueberries are a summertime staple and I picked no less than one kilo of juicy, homegrown blueberries in the last two weeks.
When these little, fruity gems are in season you really have to enjoy them as you can, right? That’s why I delighted the taste buds of my family with this fancy and refreshing blueberry, milk chocolate and hazelnut mousse cake.
I guess, you will love the cloud-like and silky-smooth texture of the naturally colored blueberry and Waina white chocolate mousse, one of the best parts of the cake.
The mousse sits atop a heavenly Azélia milk chocolate-hazelnut crémeux, which is flavored with caramel and lemon and complimented by some roasted and crunchy hazelnuts.
The spicy and sourish notes of blueberries stand up to bold-flavored ingredients such as dark chocolate and so there’s a fudgy and spongy Caraïbe dark chocolate brownie with fresh blueberries on the bottom. And I just couldn’t imagine the cake without a crispy and nutty Azélia and hazelnut crunchy layer, which gives a delicious extra oomph!
These, in summary, the ingredients:

  • Caraïbe 66% dark chocolate brownie with fresh blueberries
  • Azélia 35% milk chocolate and hazelnut crunchy layer  
  • Azélia 35% milk chocolate and hazelnut crémeux with caramel, lemon and crunchy hazelnuts
  • Blueberry and Waina 35% white chocolate mousse
  • Mirror glaze with white chocolate and sugar syrup

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡



Blueberry, milk chocolate and hazelnut mousse cake

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Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Caraïbe 66% dark chocolate brownie
120 g Caraïbe 66% dark chocolate
150 g soft butter, to room temperature
¼ tsp (1,25 g) Maldon salt
90 g cane sugar
48 g egg yolks, to room temperature
72 g egg whites, to room temperature
72 g type 1 whole wheat flour (150-180 W)
12 g cocoa powder 22-24%
80 g fresh blueberries

Azélia 35% milk chocolate and hazelnut croustillant
60 g hazelnut praline
60 g hazelnut paste (100% hazelnut cream)
60 g Azélia 35% milk chocolate
40 g toasted and skinned hazelnuts
60 g crunchy granola
⅛ tsp (a pinch) Maldon salt

Azélia 35% milk chocolate and hazelnut crémeux with caramel, lemon and toasted hazelnuts
70 g caster sugar
10 g glucose syrup
30 g soft butter, to room temperature (20-25°C)
80 g heavy cream 35% fat content
100 g Azélia 35% milk chocolate
40 g lemon juice
35 g toasted and skinned hazelnuts, cut in half

Waina 35% white chocolate and blueberry mousse
2,4 g gelatin sheets, gold strength (200 Bloom)
12 g cold water to soak the gelatin sheets
180 g Waina 35% white chocolate
144 g blueberry puree
300 g heavy cream 35% fat content, cold
10 g (2 tsp) natural light-blue food coloring (spirulina based)
7,5 g (1 tsp + ½ tsp) natural purple food coloring
2,5 g (½ tsp) natural red food coloring

Mirror glaze (with white chocolate and sugar syrup)
300 g Ivoire 35% white chocolate
7 g gelatin sheets, gold strength  (200 Bloom)
35 g cold water to soak the gelatin sheets
115 g whole milk
115 g heavy cream 35% m.g.
170 g sugar syrup 30° Baumé
purple fat soluble food coloring
red-violet fat soluble food coloring

Sugar syrup 30° Baumé (for the mirror glaze)
135 g caster sugar
130 g water

Assembly and decoration
Ivoire 35% white chocolate flexible band
3 Ivoire 35% white chocolate rings
edible flowers

Instructions

Caraïbe 66% dark chocolate brownie 

  1. Preheat the oven to 160°C, ventilation mode. Line a baking tray with a 25x20 cm mould, greased and covered with parchment paper.
  2. Melt the dark chocolate in the microwave to 50°C then add the soft butter and stir with a spatula to melt the butter.  Add the salt.
  3. Whip the egg yolks with the cane sugar with the electric hand mixer until obtain a pale and fluffy batter. Add gradually the mixture of chocolate and butter, work simultaneously with the electric whisk.
  4. When the batter is smooth and homogeneous, fold in gently the pre-mixed and sifted whole wheat flour-cocoa powder in two times and by using a rubber spatula.
  5. Whip the egg whites just until a bit foamy (not stiff peaks), then fold gently into the batter in two times by using a rubber spatula.
  6. Add the fresh blueberries and fold with the rubber spatula. Transfer the mixture into the mould, spread it out evenly with a palette knife and bake for approximately 15 min. Set aside to cool down, then put in the freezer for about 1h to let it get cold completely.
  7. Cut out the cold brownie with a 16 cm stainless steel cake ring, wrap it with clingfilm and store in the freezer.

Azelia 35% milk chocolate and hazelnut croustillant

  1. Melt the milk chocolate in the microwave to 45°C.
  2. Add the hazelnut praline and the hazelnut paste and stir with a spatula.
  3. Add the toasted and peeled hazelnuts, the crunchy granola and the salt. Transfer the mix into a small food processor or grinder and grind slightly to break up any large granola chunks and to obtain a grainy, evenly mixture.
  4. Spread the croustillant on the base of the frozen brownie with a small palette knife about 3 mm thick and place in the freezer. Store the leftover croustillant in an opaque airtight container to room temperature and away from light.

Azélia 35% milk chocolate and hazelnut crémeux with caramel, lemon and toasted hazelnuts

  1. Melt the milk chocolate in the microwave to 45°C.
  2. Heat the caster sugar with the glucose syrup in a saucepan until it melts and caramelizes. Meanwhile, heat the heavy cream in the microwave.
  3. When all the sugar has dissolved and a caramel is achieved, add the soft butter and stir with a polyglass spatula to melt it.
  4. Remove the caramel from the heat and add slowly the warm heavy cream, mixing simultaneously with the polyglass spatula. Return the caramel on the heat and cook for 1 minute.
  5. Strain the caramel, then pour in three times over the melted milk chocolate, stirring vigorously with a rubber spatula to obtain a smooth cream.
  6. Transfer the caramel into a mixing glass and emulsify with the hand blender to obtain a glossy and velvety texture. Add slowly and to wire the lemon juice, blending continuously with the mixer and without adding air bubbles.
  7. Place the brownie with the croustillant facedown into a 16 cm silicone mould and pour over 240 g of the crémeux. Press the hazelnuts down into the crémeux and refrigerate for at least 3h.

Waina 35% white chocolate and blueberry mousse 

  1. Soak the gelatin sheets in cold water. Close the base of a stainless steel cake ring (18 cm wide and 6 cm high) with a sheet of clingfilm, ensure that the clingfilm is well stretched and flat to avoid marks in the mousse. Place the ring onto a tray lined with a Silpat mat and arrange an acetate strip (18 cm length and 6 cm high) inside the ring.
  2. Melt the white chocolate to 45°C in the microwave. Heat also the blueberry puree in the microwave without boiling, add the drained gelatin sheets and stir with a spatula to dissolve.
  3. Pour the blueberry puree over the chocolate, in three times, stirring with a spatula just to obtain a velvety, glossy cream.
  4. Pour the cream into a mixing glass, add the food colorings and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
  5. Semi-whip the heavy cream and fold it gently into the lukewarm white chocolate cream.
  6. Pour the mousse into the ring. Insert the frozen brownie-crémeux insert (with the crémeux facedown) and press gently and slightly down until it is level with the mould. Clean any excess mousse with a palette knife. Freeze for approximately 4-6 hours in a domestic freezer or 90 minutes in a blast freezer.
  7. Unmould the frozen cake by warming up the edges of the ring with your hands and store the cake in the freezer with both the clingfilm and the acetate strip.

Sugar syrup 30° Baumé (for the mirror glaze)

  1. In a saucepan combine together caster sugar and water and heat to medium heat until the sugar is dissolved.
  2. Bring to boil, then remove from the heat, pour the syrup in a bowl and allow to cool down completely (in the fridge if you like).

Mirror glaze (with white chocolate and sugar syrup)

  1. Soak the gelatin sheets in 35 g cold water for at least 10 min.
  2. Boil the milk, the heavy cream and the sugar syrup. Remove from the heat, add the white chocolate and stir to melt it.
  3. Return on the heat and bring to 103°C. Transfer the glaze into a baking dish, cover with clingfilm pressed on top of the glaze and put briefly in the fridge to cool down.
  4. Once the glaze is 70°C, pour it into a mixing glass or measuring cup, add the soaked gelatin sheets and emulsify with the hand blender, without adding air, to obtain a smooth and shiny glaze.
  5. Finally add some drops of purple and red-violet food colorings and emulsify once again for about 1 minute.
  6. Strain the glaze into a baking dish to remove any possible bubbles, cover with clingfilm touching the surface and place in the fridge for at least 12h (overnight).
  7. Heat the glaze in the microwave to 40°C then pour it into a mixing glass, emulsify with the and blender and allow to cool to 25°C. If you melt the glaze to 25°C, it will not be shine and glossy.
  8. Set the frozen cake on a 14 cm cake ring with a pair of clingfilm sheets underneath, to collect the excess glaze.  Peel away both the clingfilm on top of the cake and the acetate strip around the edge of the cake. Cover the cake with the glaze at 25°C. Wipe off any excess glaze on top of the cake with a large flat palette knife, angling it slightly and lifting it up at the edge. When the glaze stops dripping, remove any excess glaze from the base with a small sharp knife. Place the finished cake onto a plate and place in the fridge. The leftover mirror glaze can be stored in the fridge for up to 3 weeks or freezer for 2 months and re-heated and adjusted with water if needed.

Assembly and decoration

Wrap the flexible chocolate band around the cake. Place three chocolate rings on top of the cake and finish the decoration with the edible flowers. You can find the method for both the flexible band and the chocolate rings here.

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2 Comments

ROCHELLE HUTCHINSON 3 September 2019 - 11:56

This looks amazing! What is panna intera 35% m.g., fredda??

Reply
Chiara 3 September 2019 - 16:40

Hi Rochelle,

I’m so sorry, I noticed the mistake and I just corrected it. It’s cold heavy cream (whipped cream) with 35% fat content.
Thank you for noticing and have a nice day

Reply

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