Mango Chocolate Hazelnut


Chocolate Hazelnut Cake
Tegral Satin Moist Chocolate Hazelnut 500
Water 100
Egg 200
Oil 200
Chocolate Hazelnut Cake total 1000
Mango Filling
Cremfil Classic Mango 200
Milk 75
Whipping Cream 200
Mango Filling total 475
Chocolate Mousse
Belcolade Noir Selection Blocks C501/J 250
Bavarois neutre 85
Milk 125
Whipping Cream 500
Chocolate Mousse total 960

Working Method

Chocolate Hazelnut Cake
  • Mix all ingredients until homogeneous.
  • Pipe out the desired size. Bake at 170°C for about 10-15 minutes.

Mango Filling
  • Warm milk and mix until Cremfil Mango.
  • Semi whip the cream and fold into mixture.

Chocolate Mousse
  • Heat up the milk together with Belcolade Noir Selection. Stir under Bavarois Neutre. Gently fold whipping cream into the mixture.

Recipe Complexity

Complexity level:  


Related recipes