Ivory Chocolate Mousse Cake


1 min read

Ivory Chocolate Mousse Cake

Servings: 10

Cooking time: 2 hours


Sable Breton:

75 gr egg yolks
40 gr castor sugar
1 gr salt
60 gr strong flour
2 gr butter


Biscuit Sponge:

35 gr egg yolks
95 gr eggs
6 gr invert sugar
85 gr sugar (A)
55 gr egg whites
20 gr sugar (B)
55 gr T55 flour


Sugar Syrup:

50 gr water
50 gr sugar
1/2   lemon zest
1   vanilla pod


Ivory Chocolate Mousse:

90 gr milk
45 gr sugar
110 gr 66% noir chocolate
375 gr
Anchor Chef's Classic Whipping Cream


Mulled Wine Poached Rhubarb & Strawberries:

75 gr red wine
75 gr sugar
    lemon zest
    pepper, cinnamon, star anise and a vanilla pod
50 gr rhubarb
50 gr strawberries


Strawberry Ice Cream:

250 gr strawberry puree




Sable Breton:

  1. Combine all the ingredients. Roll out to a thickness of 2.5mm and cut out an 3cm diameter circle. Refrigerate. 
  2. Bake in an oven at 170°C (320°F) for 8 min. Cool.

Biscuit Sponge:

  1. Whisk together the egg yolks, eggs, inverted sugar, and sugar (A). 
  2. Whisk the egg whites and sugar (B) in a separate bowl of the mixer. 
  3. Combine the two mixtures and add the sieved flour. Spread onto a sheet of baking parchment and bake at 200°C (392°F) for 8 minutes.


  1. Bring the water, sugar, lemon zest and juice to the boil. 

Strawberry Ice Cream:

  1. Prepare the recipe. Churn in ice cream maker.


  1. Place the defrosted ivory chocolate mousse onto the Sable Breton. Add Poached Fruits, Add Canelé Strawberry Ice cream.


  1. Decorate with whipped cream, fresh berries, chocolate garnish, and mint Leaves.


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