Almond and chocolate alliance

Tenderness of Easter. This recipe features delicate flavours of almond milk in a smooth silky bavarois. A dark chocolate mousse and a praline crunch create depth and contrast.
Level:
Medium

Chocolate sponge

Ingredients: Chocolate sponge

  • 3.5 oz
    egg yolks
  • 7.1 oz
    whole egg(s)
  • 7.1 oz
    sugar

Preparation: Chocolate sponge

Beat the egg yolks with sugar until white.

Ingredients: Chocolate sponge

  • 6.3 oz
    egg white
  • 0.9 oz
    sugar

Preparation: Chocolate sponge

Whisk together until it stands in peaks.

Ingredients: Chocolate sponge

  • 3.0 oz
    flour
  • 1.1 oz
    cocoa powder

Preparation: Chocolate sponge

Sieve and mix the flour and cocoa powder. Fold into the egg yolk mixture then fold in the whites.

Spread onto a 60 x 40 cm baking sheet and bake for 12 minutes at 180°C.

Almond milk bavarois

Ingredients: Almond milk bavarois

  • 5.3 oz
    milk
  • 1.3 oz
    sugar
  • 3.2 oz
    egg yolks

Preparation: Almond milk bavarois

Prepare a crème Anglaise.

Ingredients: Almond milk bavarois

  • 2.1 oz
    melted gelatin

Preparation: Almond milk bavarois

Add and mix in.

Ingredients: Almond milk bavarois

  • 4.2 oz
    almond milk

Preparation: Almond milk bavarois

Add and leave to cool.

Ingredients: Almond milk bavarois

  • 3.2 oz
    Italian meringue
  • 10.6 oz
    half whipped cream 35%

Preparation: Almond milk bavarois

Incorporate.

Pour into Saphir Savarin Flexipan moulds (60 x 40 cm). Place in a very cold refrigerator until set.

Chocolate mousse

Ingredients: Chocolate mousse

  • 5.6 oz
    egg yolks
  • 5.6 oz
    sugar

Preparation: Chocolate mousse

Prepare a pâte à bombe.

Ingredients: Chocolate mousse

  • 4.9 oz
    whipped cream

Preparation: Chocolate mousse

Add.

Preparation: Chocolate mousse

Melt and add.

Ingredients: Chocolate mousse

  • 1.1 lb
    whipped cream 35%

Preparation: Chocolate mousse

Fold in gently.