Mousse cake with nougat and crunchy dark chocolate with thermomix

(4 votes, average: 3.25 out of 5)

1 January, 2023

Today we bring another recipe from our friend Luz Maria Lagoa Vives. Hello colleagues, last publication of the year, to share with the family tonight. I wish you a good year, I always ask primarily for good health, then everything else will come positively.

May you be very happy and behave well. A pleasure to have shared my humble elaborations this year that is coming to an end. Today’s recipe is very simple, crunchy dark chocolate nougat mousse with an orange glaze that I think goes very well.

Don’t forget to be HAPPY. I hope you like it and I encourage you to do it. Happy night to tod@s ??

Mousse cake with nougat and crunchy dark chocolate with thermomix

People

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for nougat mousse cake and crunchy dark chocolate with thermomix

BASE

180 grams cookies (the ones you have)
75 grams butter (melted)

MOUSSE

400 grams crunchy dark chocolate nougat
750 ml cream (to mount)
35 grams pure cocoa powder
150ml milk
90 grams sugar
5 sheets neutral gelatin

ORANGE ICING

200 grams orange marmalade
5 tablespoons of water
1.5 sheets neutral gelatin

Preparation of nougat mousse cake and crunchy dark chocolate with thermomix

BASE

Biscuits in the glass, 10 sec, V-6, put aside in a bowl and add the melted butter. Mingle. Line the base of the mold with baking paper and the sides with acetate. Turn the dough over and distribute on the base by pressing with the back of a glass or similar. Reserve in fridge

MOUSSE

Cream, sugar and cocoa to the glass, in V-3″5, semi-mount (shallow grooves). Reserve
We put to hydrate the gelatin in cold water, 6/8 min.
We split the nougat into 2 or 3 pieces, add it to the glass and chop, 10 seconds, V-5. Pour into a bowl and pour the hot milk. We remove. Drain the gelatin and add it. We mix. We do see that the gelatin has not dissolved well; We took a few seconds to microwave. We let it cool down.
We add 4 tablespoons of the semi-assembled truffle, mix with a spatula and enveloping movements (we will do this step to equalize the temperature and not cut it), now we pour it over the remaining truffle, incorporate with encircling movements. Remove the base from the fridge and add the mousse, smooth and leave in the cold for about 4 hours.

GLAZED

We put to hydrate the gelatin in cold water, 6/8 min
Heat the snack with the water, drain the gelatin and add it. We remove until we disintegrate it.
Take the cake out of the fridge and spread it on the surface. We take it back to the fridge for about 4/6 hours to finish curdling. After the time, we unmold and decorate to taste
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION