"Caramel & peppermint crisp mousse, dark chocolate insert, coconut biscuit and chocolate glaze with peppermint crisp."
Peppermint crisp entremet
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Prep time: 2hrs 30mins
Cook time: 12mins
Serves or Makes: 8
Recipe Card
ingredients
Chocolate insert
- 3 grams Gelatine sheet
- 75 grams Full cream milk
- 105 grams Valrhona dark chocolate
- 150 cold cream (at least 30% fat)
Method
Day 1 - Chocolate insert
Step 1
Bloom your gelatine in cold water
Step 2
Put your chocolate chips in a tall skinny jug. Heat up milk to boiling point, add your gelatine, mix well and pour over your chocolate chips. Leave to soften for 2 minutes then mix like if you were making a ganache.
Step 3
Add your cold cream and mix with a stick blender making sure you do not insert air into it. Pour chocolate mix in your insert mold (I used a 18cm metal pan of which I covered the bottom and sides with parchment paper).
Step 4
Cover your chocolate insert with cling wrap, place on flat surface in your freezer and leave to freeze solid before using.
ingredients
Day 1 - Coconut biscuit
- 50 grams unsalted butter
- 80 grams coconut
- 80 grams icing sugar
- 2 large eggs
- 14 grams Cake flour
- 14 grams corn flour
- 4 grams vanilla paste
- 1 teaspoons fine salt
Biscuit preparation
Step 1
Preheat your oven 170 Degree C. Melt your butter and set aside. Whisk your dessicated coconut, icing sugar and eggs until mixture is pale white. Add in the vanilla and mix again.
Step 2
Add the sifted flour, salt and corn starch and mix until combined. Finish by adding the melted butter and mix until you get a smooth batter.
Step 3
Draw a 20cm circle on parchment paper and spread your batter evenly in your circle and bake straight away for 12 minutes. The biscuit will spread slightly while baking. Once cooked, let the biscuit cool and cut a perfect 20cm circle. Store flat in the freezer until assembly.
ingredients
Day 2 - caramel and peppermint crisp mousse
- 6 grams Gelatine sheets
- 300 grams Caramel treat
- 250 cream
- 100 grams Peppermint crisp bar
Caramel and peppermint crisp mousse
Step 1
Bloom your gelatine in cold water. Soften your caramel treat over water bath and keep stiring constantly to avoid sugar content to burn at the bottom.once warm, add your gelatine and keep stirring until melted and fully combined. Leave to cool.
Step 2
Whisk your cream to stiff peaks. Break your peppermint crisp bar into small pieces and mix into your cold caramel. If too hot, your chocolate will melt...
Step 3
Lastly, fold your cream into your caramel. You are now ready to assemble your dessert.
Dessert components coming together
Step 1
Take a 20cm cake pan and line the bottom with parchment paper, it will be easier to unmold once frozen. Pour 50% on your caramel mousse in the pan and using a spatula, line the sides with the mousse.
Step 2
Unmold your frozen insert and place in your pan on top of the mousse and press it in lightly. Top it up with the rest of your mousse and smooth roughly. Place your coconut biscuit over the top and presslightly into the mousse. Your cake pan should now be full. Smooth the mousse if any spilled on the biscuit.
Step 3
Wrap your pan with cling wrap and place in the freezer until solid. Your mousse needs to be frozen solid before you pour the glaze over.
ingredients
Day 3 - Chocolate glaze
- 9 grams latine sheets
- 150 grams castor sugar
- 150 grams glucose syrup
- 80 grams water
- 100 grams condensed milk
- 150 grams Valrhona dark chocolate
- 50 grams peppermint crisp bar
Chocolate glaze
Step 1
Bloom your gelatine in cold water. Pour the sugar, glucose and water into a saucepan and bring to a boil at 103 Degree C.
Step 2
In a tall measuring jug, pour the condensed milk and dark chocolate chips. Pour your syrup over, then add your drained gelatine, leave for 2 minutes, until the chips have soften and your stick blended, blend everything, insuring not to add air bubbles into your mix.
Step 3
Leave your glaze to cool to 35 degrees before pouring over your frozen cake. If it's too hot still, it will melt your mousse and make a big mess... Be patient.
Step 4
Once your glaze has reached the right temperature, unmold your cake from the pan and place it biscuit side down onto a metal rack (your oven rack) making sure you place a baking sheet underneath to collect the excess glaze. Pour your glaze over your cake starting by the center in circular motion until the cake is evenly glazed. Once the glaze applied, break the peppermint crisp into pieces and sprinkle them all over the cake.
Step 5
with a spatula, transfer the cake onto a plate and place in the fridge to defrost. Take the cake to room temperature 15 min before serving.