Chocolate royal with crisp praline
An almond biscuit topped with crisp praline and dark chocolate mousse.
Active time1 h
Cooking15 min
Total5 hResting : 4 h 30 min
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Ingredients
- 300 ml whipping cream with 35% fat
- 3 medium eggs
- 5 g unsweetened cocoa powder
- 200 g dark baking chocolate with 60% cocoa
- 2 tbsp water
- 20 g plain wheat flour
- 60 g ground almonds
- 200 g caster sugar
- 150 g praline chocolate bar such as Pralinoise
- 20 shop-bought crisp crêpe dentelle biscuits
Preparation
Heat the oven to 200 °C. Separate the eggs and reserve the yolks. Whisk the whites to firm peaks, gradually adding 125 g sugar. Sift the flour and almonds and gently fold into the whites. Spread on a lined tray in a disc slightly larger than the 20 cm cake ring. Bake for about 10 minutes and cool for about 20 minutes.
3 medium eggs20 g plain wheat flour60 g ground almonds200 g caster sugar- oven
- bowls
- electric whisk
- sieve
- spatula
- baking tray
- baking paper
Gently melt the praline chocolate over a water bath. Crumble the crêpe dentelle biscuits and stir into the melted chocolate. Place the ring on a serving plate, trim the biscuit to fit and put it inside. Spread the crisp mixture over the biscuit without packing it down hard. Chill while making the mousse.
150 g praline chocolate bar such as Pralinoise20 shop-bought crisp crêpe dentelle biscuits- saucepan
- heatproof bowl
- spatula
- cake ring
- plate
- knife
Boil the remaining 75 g sugar with the water for 2 minutes. Whisk the reserved yolks while pouring in the syrup in a thin stream, until pale and foamy. Melt the dark chocolate over a water bath and mix in. Cool to room temperature without allowing the chocolate to set.
200 g dark baking chocolate with 60% cocoa2 tbsp water- saucepan
- electric whisk
- bowl
- heatproof bowl
- spatula
Whip the cold cream to firm peaks. Gently fold into the cooled chocolate mixture. Spoon over the crisp layer and smooth. Chill for at least 240 minutes. Run a thin blade around the inside to remove the ring, then sift the cocoa over the mousse.
300 ml whipping cream with 35% fat5 g unsweetened cocoa powder- electric whisk
- bowl
- spatula
- knife
- sieve
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration