Quadruple chocolate mousse cake petit gateaux

by Chiara

With four shades of chocolate, these individual slice cakes are the ultimate cure for a chocolate craving!
It doesn’t matter if you’re a fan of a certain type of chocolate, these little sweetnesses will hit the spot of any chocolate lover.

The creamy and airy chocolate mousse of choice (dark, milk, blond and white chocolate) is contrasted with a friable gluten-free hazelnut shortcrust pastry, a spongy gluten-free hazelnut biscuit, a silky and tangy wild berries crémeux and a crunch chocolate glaze.

Personally, I’m a milk chocolate kind of person (even though I really love chocolate in any form) and you, which would you choose? 

The recipe yields 12 portions, if using the Pavoflex Slake silicone mould by Pavoni. The recipe is also gluten-free and these are the main components:
* Chocolate crunchy glaze of choice (dark, milk, blond, white).

  • Gluten-free hazelnut shortcrust pastry
  • Gluten-free and dairy-free hazelnut biscuit Joconde
  • Wild berries crémeux (without egg, butter and animal gelatin)
  • Quadruple chocolate mousse (Manjari 64% dark chocolate, Jivara 40% milk chocolate, Dulcey 32% blond chocolate, Opalys 33% white chocolate)
  • Quadruple chocolate crunchy glaze (Caranoa 55% dark chocolate, Jivara 40% milk chocolate, Dulcey 32% blond chocolate, Opalys 33% white chocolate)

If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡

Quadruple chocolate mousse cake petit gateaux

Print
Serves: 12
Nutrition facts: 200 calories 20 grams fat

Ingredients

Gluten-free hazelnut shortcrust pastry
175 g Teff flour (or rice flour)
75 g cornstarch
65 g hazelnut flour
100 g icing sugar (sifted)
2 g Maldon salt (or sea salt)
10 g (2 tsp) vanilla powder (optional or replaceable with one scraped vanilla bean)
140 g butter, cold and cubed
40 g egg
43 g egg yolks

Gluten-free and dairy-free hazelnut biscuit Joconde
35 g white almonds flour
35 g hazelnut flour 
16 g Teff flour (or rice flour)
7 g cornstarch
1 g Fleur de Sel (or sea salt)
68 g egg whites, to room temperature
65 g cane sugar (or caster sugar)
110 g eggs, to room temperature
37 g raw hazelnut butter
26 g sweet almonds oil (or the seeds oil of choice)

Wild berries crémeux (without egg, butter and animal gelatin)
70 g blackberry puree
70 g blueberry puree
70 g raspberry puree
90 g strawberry puree
50 g blackcurrant puree
70 g cane sugar (or caster sugar)
34 g cornstarch
50 g cocoa butter

Quadruple chocolate mousse
50 g unsweetened almond milk (or cow's milk)
100 g heavy cream 35% fat content, cold

  • 61 g Manjari 64% dark chocolate 
    0,8 g gelatin sheets Gold strenght (200 Bloom)
    4 g cold water to soak the gelatin sheets
  • 68 g Jivara 40% milk chocolate
    1 g gelatin sheets Gold strength (200 Bloom)
    5 g cold water to soak the gelatin sheets
  • 96 g Dulcey 32% blond chocolate
    2 g gelatin sheets Gold strength (200 Bloom)
    10 g cold water to soak the gelatin sheets
  • 96 g Opalys 33% white chocolate
    2 g gelatin sheets Gold strength (200 Bloom)
    10 g cold water to soak the gelatin sheets

Quadruple chocolate crunchy glaze

  • Dark
    250 g Caranoa 55% dark chocolate
    25 g sweet almond oil (or grape seed oil)
  • Milk 
    250 g Jivara 40% milk chocolate
    40 g sweet almond oil (or grape seed oil)
  • Blond
    250 g Dulcey 32% caramelized white chocolate
    30 g sweet almond oil (or grape seed oil)
  • White
    250 g Opalys 33% white chocolate
    30 g sweet almond oil (or grape seed oil)

Instructions

Gluten-free hazelnut shortcrust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment combine: Teff flour, cornstarch, hazelnut flour, sifted icing sugar, salt, vanilla powder and cold cubed butter. Beat at low-medium speed until the mix resembles fine breadcrumbs.
  2. Stop the mixer and add the eggs, previously mixed with the yolks. Beat at low speed until the ingredients just come together as a soft dough.
  3. Press the dough into a neat flat square and wrap in plastic wrap before placing into the fridge overnight.
  4. Preheat the oven to 160°C, ventilation mode. Line a micro-perforated baking tray with micro-perforated silicone mat.
  5. On a lightly floured surface, roll the dough to 3 mm in thickness. Cut out 12 triangles with the cookie cutter included in the Pavoflex Slake silicone mould by Pavoni, using the largest part of the cutter. Place the triangles onto the prepared tray. Place on top a second micro-perforated silicone mat. 
  6. Bake for approximatively 17 minutes, or until golden. Remove from the oven and, gently, remove the silicone mat atop. Dust with cocoa butter powder (Mycryo) while they're still hot. This prevents the pastry to get soggy.
    Store the shortcrust pastry triangles in an airtight container at room temperature until assembly.

Gluten-free and dairy-free hazelnut biscuit Joconde

  1. Preheat the oven to 170°C, static mode. Line a micro-perforated baking tray with Silpat mat. Wrap both the external edges and the bottom of a 37 x 11 cm stainless steel frame with a sheet of aluminium foil. The foil should come up over the external edges of the frame. This will assure that no batter escapes from the bottom of the frame during baking. Place the frame onto the prepared tray.  
  2. Place all the dry ingredients into a bowl: almond flour, hazelnut flour, Teff flour, sifted cornstarch and salt. Mix by hand and set aside.
  3. In a second bowl, stir together hazelnut butter and almond oil, using a rubber spatula, to obtain a smooth mixture. Set aside. 
  4. In the bowl of a free-standing mixer fitted with whisk attachment whip the egg whites until foamy and frothy. When a light, soft foam is formed, add in the cane sugar in 3 times, always whipping on medium-low speed. Once all the sugar is added, increase the speed and whip until obtain a shiny and thick meringue.
  5. Meanwhile, break the eggs into a jug and beat them slightly with a fork, just to combine yolks and whites together. In this way, you are sure that the eggs will be perfectly incorporated into the meringue.  
  6. Once the meringue is formed, reduce the speed to medium-low and add the eggs slowly and a little at a time. Whip until the eggs are fully incorporated and the batter looks pale and fluffy.
  7. Once the eggs are fully absorbed into the meringue, add the dry ingredients in 3 times, while whipping at medium-low speed. 
  8. Once the dry ingredients are fully incorporated, add to wire the hazelnut butter-almond oil mixture, continuing to whip at medium-low speed. The batter is ready when it looks homogeneous, smooth and airy.
  9. Pour 200 g of batter into the prepared mould and spread it out evenly, using a palette knife, so that it is 1 cm in thickness.
  10. Bake for approximatively 20 minutes, or until the biscuit Joconde is puffed, lightly golden in color, soft and dry to touch. Remove from the oven and allow to cool down completely. It is better to place the baked and still warm biscuit Joconde in the freezer for about 1h (or 30 minutes in the blast freezer), to stop its cooking and for better and easier cutting.
  11. Once the biscuit Joconde is chilled and partially frozen, cut out 12 triangles with the cookie cutter included in the Pavoflex Slake silicone mould by Pavoni, using the smallest and tightest part of the cutter.  Store them wrapped in clingfilm in the freezer until assembly.

Wild berries crémeux (without egg, butter and animal gelatin)

  1. In a saucepan, combine all the fruit puree (blackberry, blueberry, raspberry and strawberry) and heat without bringing to boil.
  2. In a separate bowl, mix together blackcurrant puree, cane sugar and cornstarch using a whisk, until obtain a smooth mixture. 
  3. Pour the hot fruit puree over the blackcurrant and cornstarch mixture in three times, whisking together by hand.  
  4. Return the mixture to the saucepan and cook to medium-high heat while whisking, until it thickens and it resembles a custard cream. 
  5. Transfer the cream into a mixing glass, add the cocoa butter and blend until the cocoa butter is melted and in order to obtain a smooth, glossy crémeux. 
  6. Transfer the crémeux into a flat container, cover with clingfilm pressed on top and chill in the fridge overnight (12h).
  7. Transfer the chilled and thickened crémeux into a disposable piping bag fitted with round nozzle (Wilton #8) and pipe it on top of the biscuit Joconde triangles, to about 1 cm in thickness. Freeze for 1h in a domestic freezer or 30 minutes in a blast freezer. Store these inserts in the freezer until assembly. 

Quadruple chocolate mousse

  1. Soak the gelatin sheets in the amount of cold water as indicated in the recipe (0,8 g gelatin + 4 g cold water for the dark chocolate | 1 g gelatin + 5 g cold water for the milk chocolate | 2 g gelatin + 10 g cold water for the blond and white chocolate). 
  2. Heat 50 g of almond milk without bringing to boil and stir in the soaked gelatin sheets until dissolved.
  3. Melt the amount of chocolate as indicated in the recipe (for example, 61 g for the dark chocolate) in the microwave to  45-50°C (dark chocolate) or to 45°C (milk/blond/white chocolate).
  4. Pour the warm almond milk over the melted chocolate in 2 times, stirring with a spatula at each addition of liquid, in order to obtain a smooth ganache.
  5. Allow the chocolate ganache to cool down to 40-45°C (dark chocolate) or to 30-35°C (milk/blond/white chocolate. 
  6. Semi-whip 100 g of cold heavy cream until it forms soft peaks.
  7. Once the chocolate ganache reaches the right temperature (40-45° for the dark chocolate or 30-35°C for the milk/blond/white chocolate) fold through the semi-whipped cream, in order to obtain a light, smooth and shiny mousse.
  8. Pipe the mousse in the Pavoflex Slake silicone mould by Pavoni, about halfway. Use a spoon to spread the mousse up the sides of the mould to eliminate any air bubbles and to avoid whitespace. Place the frozen insert composed from berries crémeux + biscuit Joconde (with the berries crémeux facing down, touching the mousse) into the mousse and press it down gently, so that the mousse reaches the top of the mould. Using a palette knife, remove the excess mousse.  
  9. Freeze for about 2h in a domestic freezer or for approximatively 50 minutes in a blast freezer. Store the petit gateaux in the freezer until glazing. 

Quadruple chocolate crunchy glaze

  1. Melt the chocolate of choice in the microwave (the dark chocolate to 45-50°C and the milk/white/blond to 45°C). Stir in the almond oil according to the amount indicated in the recipe (for example, 25 g for the dark chocolate), until obtain a smooth mixture.
  2. Transfer the chocolate glaze into a container with a diameter just slightly wider than the petit gateaux. Let the glaze to cool down to 35-38°C (for the dark chocolate) or to 31-35°C (for the milk/blond/white chocolate).
  3. Once the chocolate glaze reaches the right temperature (dark chocolate: 35-38°C | milk/blond/white chocolate: 31-35°C) unmould the frozen petit gateaux and insert the tip of a small kitchen knife on top of the petit gateaux. Gently dip each petit gateaux into the chocolate glaze, make sure the sides are well coated with the glaze.
  4. Gently scrape the bottom of the petit gateaux on a sheet of parchment paper or silicone mat to remove any excess glaze then place it on top of the shortcrust pastry. Place in the fridge for approximatively 3-4h to defrost.

Assembly and decoration

  1. Melt a small amount of chocolate of choice in the microwave and transfer into a paper piping cone or a small disposable piping bag and cut a very small tip off the end. Pipe stripes of chocolate on top of each petit gateaux.
  2. Garnish with some chocolate crunchy pearls and edible flowers to finish.

Related posts

Leave a comment