What do you do when you have some Berry mousse leftover? Well, chocolates filled with berry mousse of course! I love the way white chocolate goes so well with red berries. Of course, you could also use a good quality dark or milk chocolate for this recipe. It’s important to have individual silicone moulds for the look and the ease of unmoulding your chocolates. Also, I froze them before unmoulding to avoid cracking the chocolate case when taking them out of the mould…
For 6 tulipes or individual silicone moulds (6 cl each)
300g Berry mousse
120g good quality white chocolate drops (like Couverture Ivoire from Valrhona)
- Melt the chocolate in the Thermomix for 2 min/50C/speed 2 or until melted.
- With a brush, apply a layer of chocolate inside each mould, making sure that everywhere is covered.
- Let it set in the fridge for 5 minutes
- Apply a second layer of chocolate (if the chocolate starts to set in the TM bowl, reheat it gently 1 min/37C/speed 1). When you can’t see the mould underneath, you are done.
- Let it set again in the fridge for a few minutes and spoon in the berry mousse. Spread the mousse evenly using a spatula and fill to the top of the mould.
- Freeze for 2 hours minimum, then unmould when it’s completely frozen.
- Let it thaw in the fridge about 2 hours (or 1 hour at room temperature) before serving.
This dessert is very light and airy, the biscuit is wonderfully soft and the mousse melts in the mouth. If you like berries, you must try it!
4 egg whites
3 egg yolks
75g ground almond
6 gelatine leaves
- Preheat the oven 180C
- Beat the egg white in the TM bowl with the butterfly whisk 3 min/37C/speed 3.5 measuring cup off adding the sugar in 3 thirds through the hole in the lid as soon as the whites start to foam.
- Add the egg yolks just before the end of whisking time.
- Sieve the flour and ground almond into another bowl and add the egg whites to it. Carefully mix with a spatula until just combined.
- Butter a 20cm springform tin and line the bottom with buttered parchment paper. Pour the sponge mixture into it and bake for 20 minutes.
- When cooked, leave to cool before taking it out of the tin and cut in 2 accross. Alternatively, you can use 2 sandwich tins buttered and lined and spread the mixture in both tins. That will save you the need to cut the sponge in 2.
- Clean the TM bowl. Soak the gelatine leaves in a bowl filled with cold water.
- Mix the strawberries and raspberries 5 min/50C/speed 4.
- Add the sugar and mix 20sec/speed 3.
- Squeeze the water out of the gelatine leaves and add to the TM bowl. Mix for 30sec/speed 3.
- Pour into a bowl to cool down. Keep stirring every now and then to stop the gelatine from setting the mixture.
- Self clean the TM bowl (cover the blades with hot water, a drop of washing liquid and mix 10 sec/speed 10), rinse and dry the bowl.
- When the berry purée is luke warm to the touch, start whipping the cream in the TM bowl with the butterfly whisk speed 3 measuring cup off. Watch carefully as the cream is being whisked and stop as soon as the cream looks softly whipped at the top.
- Tip out into the berry bowl and mix carefully with a spatula until well combined.
- To assemble the cake, put a 20cm pastry circle on a serving plate (or the springform tin, bottom out), put one of the sponge at the bottom. Pour some berry mousse on top. Scater a few fresh strawberries and raspberries and push them in the mousse. Add the second sponge half, pour the remaining mousse on top and scater again some berries and push into the mousse.
- Set in the freezer for 4 to 5 hours.
- Using a hairdryer or a blowtorch, warm the pastry circle and lift it to release the cake. Leave to thaw in the fridge before serving.
- You can add more fresh fruits on the top to decorate it.