Orange Marrons Mousse Cake


Tegral Satin Creme Cake Jaffa
Tegral Satin Creme Cake Jaffa 500
Eggs 200
Water 100
Vegetable Oil 175
Tegral Satin Creme Cake Jaffa total 975
Chestnut Mousse
Fresh Cream 200
Chestnut Paste 200
Gelatin Sheet 7
Whipped Cream 400
Chestnut Mousse total 807
Dark Chocolate Mousse
Sugar Syrup 225
Egg Yolk 135
Belcolade Noir Selection Blocks C501/J 375
Fresh Cream 750
Dark Chocolate Mousse total 1485
Chocolate Glaze
Milk 150
Glucose 250
Belcolade Lait Selection Drops O3X5/G 400
Belcolade Blanc Selection Drops X605/J 100
Gelatin Powder 13
Miroir Glassage Neutre 500
Chocolate Glaze total 1413
Miroir Glassage Neutre 400
Belcolade Blanc Selection Drops X605/J 400
Milk 150
Glucose Syrup 150
White Colouring 10
Gelatin Powder 11
Water 50
Decoration total 1171

Working Method (Jaffa Cake)
  1. Mix all ingredients with beater for +/- 3 minutes. 
  2. Bake at +/- 180°C- 200°C for +/- 20-40 minutes depends on size.

Mixing (Chestnut Mousse)
  1. Mix fresh cream with chestnut paste and heat up.
  2. Add the pre-soaked gelatine sheets and mix well, then blend in the whipped cream
  3. Pour the mixture into mould then freeze

Mixing (Dark Chocolate Mousse)
  1. Melt Belcolade Noir Selection Drops C501/J
  2. Make English Cream with egg y0lk and cooked syrup
  3. Mix fresh cream with (1)
  4. Then mix with (2)

Mixing (Chocolate Glaze)
  1. Boil milk and glucose. Pour into chocolates. Add in gelatin powder and Miroir Glassage Neutre
  2. Blend with hand blender
  3. Apply at 30°C-35°C on the frozen mousse


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