Strawberry, pistachio and dark chocolate mousse cake

by Chiara

Strawberries are definitely the first and refreshing taste of spring and the most flavorful and juicy ones will be found right now, in April. They’re incredibly sweet and even if there are so many flavors that complement strawberries in a delicious way, what’s better than match them with dark chocolate and pistachios?
I’ve created this mousse cake for celebrating a birthday last week and I was pleased to hear that it was really enjoyed. I put all myself when I bake and the positive, happy views give me the strength to go on.
The cake consist of a gluten-free pistachio biscuit sponge with a moist and tender texture, a Manjari 64% dark chocolate creamy namelaka, a wonderfully silky and light Strawberry Inspiration mousse, an Ivoire 35% white chocolate velvet coating and a fanciful decor with fresh strawberries and chocolate macarons with Strawberry Inspiration ganache.

To recap, the recipe requires:

  • Gluten-free spongy pistachio biscuit sponge 
  • Unctuous Manjari 64% dark chocolate (from Valrhona) namelaka
  • Silky and light Strawberry Inspiration mousse (the strawberry couverture from Valrhona with an exceptional and veritable strawberry flavor and color)
  • Ivoire 35% white chocolate (from Valrhona) velvet coating
  • Chocolate macarons with Strawberry Inspiration ganache

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. ♡


Strawberry, pistachio and dark chocolate mousse cake

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Serves: 12-14
Nutrition facts: 200 calories 20 grams fat

Ingredients

Pistachio biscuit sponge
180 g caster sugar
33 g egg whites, room temperature
80 g egg yolks, room temperature
45 g heavy cream 35% fat content, room temperature
1,25 g (¼ tsp) Maldon salt
190 g pistachio flour
200 g egg whites, room temperature
22 g caster sugar
155 g melted butter, lukewarm (40-45°C)
26 g rice flour
26 g cornstarch
26 g hemp flour
8,5 g Matcha green tea
4,5 g baking powder

Manjari 64% dark chocolate namelaka
170 g Manjari 64% dark chocolate
3 g gelatin sheets gold strength (200 Bloom)
15 g cold water to soak the gelatin sheets
100 g whole milk
7 g glucose syrup
200 g heavy cream 35% fat content, cold

Strawberry Inspiration mousse
275 g strawberry puree
6 g gelatin sheets gold strength (200 Bloom)
30 g cold water to soak the gelatin sheets
176 g Strawberry Inspiration couverture
1 vanilla bean
3 g (½ tsp + ⅛ tsp ) natural red food coloring
324 g heavy cream 35% fat content, cold

Strawberry Inspiration ganache
72 g whole milk
12 g glucose syrup
116 g Strawberry Inspiration couverture

White chocolate velvet coating
280 g Ivoire 35% white chocolate
120 g cocoa butter
q.b white food coloring (titanium dioxide)

Assembly and decoration 
fresh strawberry
gold leaf
neutral gelatin
chocolate macaron
white chocolate crispy pearls
tempered Bahibé 46% milk chocolate discs (3 and 2 cm wide)
pomegranate seeds
edible flowers

Instructions

Pistachio biscuit sponge

  1. Preheat the oven to 160°C, convection mode. Line a baking tray with a Flexipan Entremet baking mat 33x33 cm or a baking tray lined with parchment paper or silicone mat.
  2. Melt the butter in the microwave and set aside to cool down (40-45°C). Sift together the rice flour, the cornstarch, the hemp flour, the Matcha green tea (it is used to enhance the green color of the pistachio biscuit sponge in a natural way) and the baking powder into a bowl.
  3. In the bowl of the freestanding mixer fitted with paddle attachment combine the first six ingredients and work until obtain a smooth batter.
  4. In the bowl of the freestanding mixer fitted with whisk attachment beat the egg whites just until a bit foamy (not stiff peaks). Add slowly and little by little the 22 g of caster sugar and beat until obtain a shiny meringue.
  5. Carefully, fold the meringue into the batter in three times using a spatula. Add a small part of the batter into the melted and lukewarm butter and combine with a fine whisk, then incorporate this back into the rest of the batter and fold gently with the spatula. Finally, add the sifted dry ingredients and fold gently.
  6. Pour the mixture into the Flexipan and spread it out evenly with a palette knife. Bake for 15 minutes until light golden. Check the cooking well to prevent the biscuit from drying too much. Allow to cool completely before cut it out with the narrow side of the mould cutter (21 cm wide), included in the silicone mould Kit Symphony Silikomart. If you want, put the biscuit sponge in the freezer for about 30 minutes to obtain a clean cut. Wrap the biscuit sponge with cling film and store in the freezer until needed. Store the leftovers biscuit sponge in the freezer for other recipes.

Manjari 64% dark chocolate namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the dark chocolate to 50°C. Heat the milk with glucose syrup without boiling and add the gelatin sheets.
  3. Pour the hot milk over the melted chocolate in three times, stirring with a spatula in a circular pattern until the cream is well combined, smooth and glossy.
  4. Pour the cream into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  5. Add slowly the cold heavy cream, mixing with the hand blender. Transfer into a disposable piping bag and cut a tip off the end. Pipe it into the top ring mould and freeze for at least 1h.

Strawberry Inspiration mousse

  1. Soak the gelatin sheets in cold water. Melt the Strawberry Inspiration couverture to 45°C and heat the strawberry puree without boiling. Add the gelatin sheets to the strawberry puree.
  2. Pour the strawberry puree over the melted couverture, in three times, stirring with a spatula just to obtain a velvety, glossy cream.
  3. Pour the cream into a measuring cup or mixing glass 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.
  4. Semi-whip the heavy cream and fold it into the lukewarm strawberry cream.
  5. Transfer the mousse to a disposable piping bag and cut a small tip off the end. Pipe a little of the mousse into the mould. Use a teaspoon to spread the mousse up the sides to eliminate any air bubbles and to avoid whitespace. Insert the frozen dark chocolate namelaka and press gently and slightly down. Cover the insert with a little more mousse and insert the pistachio biscuit sponge. Press gently and slightly down, to get the mousse to the top of the mould. Remove any excess mousse with a palette knife. Freeze for at least 2h.

Strawberry Inspiration ganache

  1. Melt the Strawberry Inspiration couverture in the microwave to 45°C. Heat the milk with the glucose syrup in the microwave without boiling.
  2. Pour the hot milk over the melted couverture in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
  3. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency.
  4. Cover the ganache with clingfilm pressed on the top of the ganache and leave to room temperature overnight. The result is a creamy, velvety ganache with a spreadable texture. It will be the macaron filling.

White chocolate velvet coating

  1. Before starting, it's important to get a cabin to protect surfaces from the chocolate spray. You can buy it online or use a cardboard box/plastic panels.
  2. Melt together the white chocolate and the cocoa butter to 45°C. Add the titanium dioxide and mix with a hand blender until the mixture is white color. Strain the mixture into the spray gun container.
  3. Place the frozen cake on a cooling rack inside the cabin and cover with the spray in a thin and uniform layer.
  4. Place the cake on a plate and put in the fridge to defrost.

Assembly and decoration

  1. Rinse 9 strawberries and dry them gently with a kitchen towel. Cut 3 in half, discarding the stems. Brush the sliced strawberries with neutral gelatin to prevent oxidation and to make them glossy. Dip the top of the strawberry stems of the whole strawberries into water and decorate them with golden leaf. Place the strawberries on top of the cake.
  2. Transfer the Strawberry Inspiration ganache into a disposable piping bag with round tip (Wilton n°12) and fill the macarons. Place them on top of the cake.
  3. Finish with white chocolate crispy pearls, tempered Bahibé 46% milk chocolate discs, pomegranate seeds and edible flowers.

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