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Επιδόρπιο
Chocolate Easter Egg
Chocolate Easter Egg
Chocolate Easter Egg
Χρόνος μαγειρέματος
35 λεπτά
Χρόνος προετοιμασίας25 λεπτά- ΔυσκολίαΜέτρια
ΜερίδεςΜερίδες 10
For the Mandarin Vanilla Mousse
- Violife creamy 800 g
- sugar 200 g
- mandarin coulis 150 g
- Meadowland Double 100 ml
- Meadowland Single (whipped) 500 g
Chocolate Mousse
- Violife creamy 800 g
- sugar 200 g
- chocolate calllets 150 g
- Meadowland Double 100 ml
- Meadowland Single 500 g whipped
- egg white 60 ml
For the Brownie
- eggs 8
- sugar 880 g
- flour 150 g
- cacao powder 100 g
- vanilla 2 g
- pecan nuts (roasted) 100 g
- dark chocolate 800 g
- baking powder 2 g
- sunflower oil 50 g
- water 50 g
- syrup 10 g
For the Caramel Sauce
- sugar 500 g
- vanilla pods 2 g
- Meadowland Double 200 ml
- salt 1 g
- Flora Plant B+tter 200 g
For the Marinated Mandarin
- mandarin 500 g
- sugar water 500 ml
- mandarin liqueur 50 ml
For the Plating
- Eastern chocolate egg 10
- mandarin vanilla mousse 500 g
- kumquat confit 150 g
- caramel sauce 300 ml
- chocolate brownie 350 g
- caramel crisp 100 g
- Fresh tarragon leaves 20 g
- Marinated mandarin 500 g
- crushed pralin 300 g
- edible glitter 20 g
- caramelised white chocolate (finely grated) 30 g
- For the Mandarin Vanilla Mousse: Mix all the ingredients except the whipped cream in a food processor. Add the whipped cream, then place in the fridge.
- For the Chocolate Mousse: Mix the Violife Creamy with the Meadowland Double (100g) in a food processor. Whisk the egg white together with the sugar in a blender for 2 minutes. Melt the chocolate over a bain marie. Combine the Meadowland Double whipped cream together with the Violife Creamy mix, and add the melted chocolate. Whisk the egg white together with the sugar in a blender for 2 minutes. Add the whipped egg white and place the chocolate mousse in the fridge.
- For the Brownie: Mix eggs and sugar, avoiding a fluffy texture. Add the flour and cacao powder. Add the remaining ingredients and mix. Transfer mix into a large tray and bake for 35 minutes in the oven at 170°c.
- For the Caramel Sauce: Boil the sugar to 170°c. Add the Meadowland Double at once and whisk. Add the Flora Plant B+tter, salt and vanilla pods, and whisk again.
- For the Marinated Mandarin: Boil the sugar water together with the mandarin liqueur and add the mandarin.
- For the Plating: Spray the chocolate egg with the editable glitter all around. Place the chocolate egg on top of some crushed praline for balance. Fill the chocolate egg half with the mandarin vanilla mousse. Divide the brownie, caramel sauce, kumquats, mandarin segments, tarragon and caramel crisp on top.
