Chocolate Fondant Sponge
1. Melt the dark chocolate and butter together
2. Whisk the eggs and sugar until foamy.
3. Fold in the chocolate butter mixture.
4. Add the sieved flour. Mix well.
5. Bake at 160°c for approx. 15 minutes. Cool then set before putting into the mould
Dark Crunch
1. Melt the dark chocolate to 30°c
2. Add the feuilletine
3. Combine and spread onto the chocolate fondant sponge base
Dark chocolate cremeux
1. Boil the cream and milk together. Take off the heat.
2. Add the glucose and egg yolk and cook to 85°c
3. Take off the heat and add the dark chocolate. Blend the mixture then cool to 45⁰c before piping onto the dark crunch
Chocolate Mousse
1. Boil the syrup and pour onto whisking egg yolks until it reaches a sabayon
2. Melt the dark chocolate to 45°c and add to the yolks (off the machine)
3. Cool to 30°c and add the whipped cream.
4. Pipe a layer onto the chocolate cremeux to the top of the mould. Level with a palette knife and freeze
Mug Cake
1. Mix all the ingredients together and put them in the syphon for 4 hours.
2. Foam into a mug. Bake at 1000 watts for 40 seconds. Cool.
3. Roll in cocoa powder and shake through bronze creative powder.
High Shine Glaze
1. Cook the glucose, water and sugar to 103⁰c. Take off the heat and add the condensed milk and soaked gelatine
2. Mix well, add the dark chocolate and blend with a stick blender
3. Preferably leave to settle overnight before use.
4. Glaze at 35⁰c
Milk Chocolate Cream
1. Boil the cream, glucose and vanilla
2. Add the soaked gelatine
3. Pour on to the milk chocolate
4. Add the cream.
5. Rest for 24 hours and whisk to soft peak
To serve
Pipe milk chocolate mousse on the top of the entremets. Decorate with tempered chocolate (that has been piped into frozen rum and dried)/ Arrange the dusted mug sponge and serve