How to make “Chocolate mint mousse tart”

Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it is a tart cake (petit gateau) with chocolate mint mousse on top.
The mousse on top is sooo refreshing and the tart is smooth and melted with milk chocolate ganache.
This is the season of chocolate mint.

0:00 Introduction
0:26 How to make chocolate mint mousse
4:32 How to make Tart Chocolates
9:13 How to make milk chocolate ganache
11:16 How to make dark chocolate ganache
12:59 Tasting
13:55 Cacao notes: Introduction of separated failures

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How to make dark chocolate ganache Chocolate sweets BOOK

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– Ingredients – Silikomart SF012 (about 10 pieces)
Chocolate Mint Mousse
A – 80% dark chocolate: 30g
A – Gelatin powder: 6g
A – Water: 20g
A – Milk: 150ml
Granulated sugar: 10g
White chocolate: 220g
Mint liqueur: 50ml
Mint essence: about 12ml (about 50 shakes)
Fresh cream 36%: 200g
Food color (Sky blue, Leaf green): appropriate amount
[recipe] 1.
1. Blot gelatin in A with cold water.
Chop the chocolate.
Add granulated sugar to milk and bring to a boil.
Put the white chocolate into the boiled milk to make a ganache and mix in the mint liqueur.
Add the gelatin and adjust the color.
Whip the cream and adjust the color with food coloring.
When the chocolate liquid (5) has cooled to around 34°C, combine it with 6. Do not use a whipper, but use a rubber spatula to mix.
Put the chopped chocolate in a silicon mold and freeze.

Ingredients (for 6 x 70mm tart moulds)
Ingredients for the cocoa tart dough (choucre)
A – unsalted butter: 75g
A – Almond powder: 25g
A – Powdered sugar: 50g
A – Salt: 1g
A – Cocoa powder: 10g
A – Whole egg: 30g
Flour: 120g
1. Sift together A
Cream the butter.
Add A in several times, mixing well each time.
Pour in the egg mixture 3 to 5 times, a little at a time.
Use a rubber spatula to cut the mixture, then switch to a card and fold in the mixture.
Add the flour mixture to the sifted mixture in two or three batches.
Wrap the dough in plastic wrap and refrigerate for at least 3 hours.
Flour and roll out dough to 3 mm thick.
Set the dough in a mold and lightly poke holes in it with a fork.
Line a baking sheet with aluminum foil and place a tart stone in it (aluminum is better than a baking sheet).
Preheat the oven to 170°C and bake at 160°C for 35 minutes. Bake for 35 minutes at 160°C. If there is not enough time, bake more.

Milk chocolate ganache (for about 6 tarts inside)
Milk chocolate: 150g
Fresh cream (about 36% milk fat): 150ml
Sugar syrup: 30g
Add the syrup to the cream and bring to a boil.
Pour the boiled cream over the chocolate and let it emulsify.
Emulsify thoroughly with a bar mix.

Dark chocolate ganache (top)
Sweet chocolate (80%): 20g
Milk: 25g
How to make]
Boil the milk in the microwave and add it to the chocolate.
2. After a while, mix well to emulsify.

Silikomart SF012 silicone mold 7cm 62ml 6 pieces

Silikomart SF002 [parallel import].

TOMIZAWA Peppermint Essence / 30ml TOMIZ/CUOCA (Tomizawa Shoten)

Peppermint Jet 27 700ml

Tart rings with holes 7cm

Tart ring 7cm

Baking sheet with mesh / Dumar Silpan SN290210

Silicones spatula

Small pentode (placed on the gas stove)

Meiji meiji white chocolate 40g x 10 pieces

Meiji meiji black chocolate 50g x 10 pieces

Delonghi Convection Oven EOB2071J-5W

Black rubber gloves Nitrile gloves

Shinwa radiation thermometer No.73010 with laser point function

Silicon whipper TOMIZ

Shovel spoon

Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35

Acrylic ruler 3mm, set of 2

Hand mixer (The volume is turned down in the movie.)
Panasonic Hand Mixer White MK-H4-W

Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
The above links are using associate links.

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