Chocolate mango entremet

I know It's been a while since my last post but today I've decided to share a really good recipe with you.

It's a prefect chocolate dessert with a smooth chocolate mousse, super creamy mango center and a crunchy caramelized peanut crust.
I've made this crust for my previous desserts and it was my favorite element. You can make the crust in advance and freeze it for later use. The same goes for the mango cream.

It's a perfect autumn dessert, featuring chocolate but still fresh with a hint of mango.

Chocolate mango entremet

(Makes about 6)

  Time:

Preparation: 90min

Cooking: 40min 

Setting: overnight

For the peanut crust:

1. Crumble

• 200g all-purpose flour
• 40g almond flour
• 140g white granulated sugar
• 6g baking powder
• pinch of salt
• 140g butter (melted)
• vanilla (optional)

1. Caramelized peanuts

• 325g roasted, salted peanuts
• 110g white granulated sugar
• 60g water

Crumble+caramelized peanuts+ 115g melted chocolate

For the mango cream:

• 4g gelatin
• 125g mango puree
• 125g eggs
• 37g egg yolks
• 100g white granulated sugar
• 100g butter

For the chocolate mousse:

• 2g gelatin
• 95g full fat milk
• 100g dark chocolate (melted)
• 200g heavy cream

For the chocolate glaze:

• 225g white granulated sugar
• 75g cocoa powder
• 140g water
• 150g heavy cream
• 35g water + 7,5g gelatin powder
• a pinch of salt

Making the crust:

First you will need to make crumble:

Preheat oven to 170°C.

Combine all the dry ingredients in a large bowl. Melt butter and combine with the dry ingredients. Be careful not to over mix. 

Place the crumble on a large baking try lined with parchment paper or silicon mat. Bake for 6-7 minutes. 

Take out of the oven and stir, break to a fine crumble. Bake for another 10 minutes or until golden. Take out and set aside to cool completely.  

Making the caramelized peanuts:
Put water and sugar together in a large pot. Bring to the boil and cook to 126°C. Add the peanuts and stir. Keep cooking and stirring. At first the mixture will split and be grainy but after a few minutes it will start to caramelize.

Cook until the peanuts are nicely caramelized and golden. Pour them on a baking tray lined with parchment paper (be careful they are extremely hot). Set aside to cool completely.

Place 110g of caramelized peanuts in a food processor and blitz to a fine crumb. Add 225g of the crumble and blitz until combined. Melt 115g of dark chocolate and add the peanut mixture. Stir to fully combine.

Place the mixture on a baking tray lined with parchment paper. Place another parchment paper over the mixture and, with a rolling pin, spread the crust evenly and thinly. 

Remove the parchment paper on top and cover with foil. Freeze until hard.

Take out of the freezer and, whit a circle cutter, make small circles that will fit with the silicon mold.

Making the mango cream:

Soak gelatin in cold water and set aside.

Combine sugar, eggs and egg yolks and whisk. Boil the mango puree and combine it with the egg mixture while constantly mixing. 

Put the mixture back on heat and cook until 82°C. Take off the heat and cool to about 40°C. Slowly add the butter in cubes and blend with immersion blender until smooth. Fill the silicone molds and place in the freezer until completely hard, best overnight.

Making the chocolate mousse:
Soak gelatin in cold water, set aside.
Boil milk and take off the heat. Add the gelatin and stir. Add 1/3 of the hot milk into the melted chocolate, stir. Add more milk and stir. Add all of the milk and stir until completely smooth. Cool the mixture to 30°C.

Whip the heavy cream to soft peaks and carefully combine with the chocolate mixture. Pour the mousse into silicon mold about 1/2 up.

Add the frozen mango cream and push in gently. Add the rest of the mousse to cover the mango cream. Smooth the top and place in the freezer until completely hard.

Making the chocolate glaze:
Combine gelatin and water, let it sit for 10 minutes.

Combine water, cocoa powder, salt, sugar and heavy cream. Boil the mixture for about 10 minutes, until thick and glossy. Set aside to cool for 10 minutes. Add the gelatin and stir to combine. Cool the glaze to about 40-35°C before glazing.

You can check out my video of my glazing technique. The glaze was really shiny and smooth.

Place the glazed mousse on top of the previously cut peanut crust. Put in the fridge to thaw and decorate before serving. Enjoy!