| gms | ||
|---|---|---|
| Ingredients | ||
| Recipe - Choco Sponge | - | |
| Tegral Choco Sponge | 1000 | |
| Egg | 750 | |
| Water | 100 ml | |
| Oil | 50 ml | |
| Recipe - Dark Orange Choco Mousse | - | |
| Carat Coverlux Range (Dark, Milk, White) | 200 | |
| Fresh Cream | 100 | |
| Semi Whipped Non-Dairy Cream | 100 | |
| Cremfil Range | 100 | |
| Ingredients total | 2400 | |
1. Whisk egg, premix & oil using whisk attachment for 1 minute at slow speed & 4 minutes at high speed. Add oil & mix for additional 1 minute at medium speed.
2. Pour the batter into the lined tray and bake at 180°C close damper till baked.
1. Heat the fresh cream and add broken Carat Coverlux Dark in it to obtain dark choco truffle.
2. Fold it with whip topping & Cremfil orange to obtain dark choco mousse.
Line the rectangular mold with thin layer of Choco Sponge.
On the first layer of sponge spread a layer of dark choco mousse and set it in freezer for at least 3 hours.
Demold the mousse from rectangular mold and finish with Brillo Cocoa Glaze
Decorate as shown in the picture.
Complexity level:
