Chocolate millefeuille with nougat mousse with thermomix
A dessert is usually always the most awaited dish in a lunch or dinner (at least for those with a sweet tooth) and one of the king flavors by preference is chocolate. This recipe calls for chocolate
In this post, we will show how to prepare a dessert that will delight even the least sweet tooth in a very easy and economical way: Chocolate millefeuille with chocolate mousse. nougat with thermomix.
Chocolate millefeuille with nougat mousse with thermomix
People
4
Cooking time:
25 minutes
Total Time
25 minutes
Kitchen
Spanish
Spanish
Category:
desserts with thermomix Recipes with Thermomix for Christmas
Ingredients of chocolate mille-feuille with nougat mousse with thermomix
- 150 grams of fondant chocolate
- Crocanti (sugar candy with embedded nuts)
- 1 gelatin sheet
- 500 grams of whipping cream (preferably cold)
- 130 grams of Jijona nougat
Preparation of chocolate mille-feuille with nougat mousse with thermomix
- To start this rich and also beautiful recipe you must melt the fondant chocolate, you can do it in the microwave or in a water bath.
- Once the chocolate is melted, spread a sheet of wax paper or parchment paper on the table and draw circles of the size you want (a glass can easily serve as a guide).
- To form the chocolate circles, with a spoon place a little chocolate inside the drawing of the circumference and using circular movements, spread the chocolate until it forms a disk.
- It depends on the size of the circles and how high you want to make the mille-feuille, so calculate the numbers of discs. Do not forget to add the crocanti before they solidify to some disks that will serve as tapas.
- The next step will be to hydrate the gelatin sheet in cold water for a few minutes.
- While the gelatin is hydrated, proceed to whip the cream.
- Place only 400 grams of cream in the Thermomix bowl, program.
- 5 seconds / Speed 5
- Place the whipped cream in a bowl and reserve in the refrigerator.
- Then, again place the rest of the cream and the soft nougat cut into pieces in the Thermomix bowl, program.
- 3 minutes / 90° / Speed 2
- Add the gelatin, previously drained and program.
- 3 seconds / Speed 3
- Mix the two creams very carefully, with enveloping movements so as not to spoil the whipped note. And place the mixture of cream and nougat in a pastry bag with the tip of your choice.
- Immediately proceed to assemble the layers of the mille-feuille.
- Place a chocolate disc as a base on a tray (suitable for refrigeration), then place the filling and another chocolate disc, alternate this procedure as many times as you want, the height of the mille-feuille will be as desired.