Christmas has never tasted so couture thanks to this stunning creation from the team at Hotel Metropole Monte-Carlo
Serves 4 people
Ingredients
For the chocolate biscuit
• 34g of marzipan 50%.
• 10g caster sugar
• 16g of egg yolk
• 1 whole egg
• 20g of egg white
• 10g of flour
• 5g cocoa powder
• 10g of butter
Praliné Feuilletine
• 50g milk chocolate
• 50g of praline
• 50g of puff pastry
For the creamy chocolate:
• 150g of cream
• 100g of dark chocolate 60%
For the chocolate mousse:
• 200g whole milk
• 200g dark chocolate
• 300g whipped cream
Method
For the chocolate biscuit:
1 Mix the marzipan, caster sugar, yolk and whole egg together.
2 Add the melted butter and sifted flour with the cocoa powder.
3 Beat the egg whites until stiff, add the icing sugar.
4 Stir the egg whites into the mixture.
5 Spread the dough on a baking tray covered with baking paper, 50cm long and about 5cm wide.
6 Bake in the oven at 200°C for 14 minutes.
7 Set aside.
For the Praliné Feuilletine:
1 Melt the milk chocolate in a water bath.
2 Add the praline and puff pastry.
3 Spread it all over the chocolate biscuit.
For the creamy chocolate:
1 Melt the dark chocolate in a double boiler.
2 Boil the cream and pour it over the melted chocolate.
3 Mix everything together.
4 Set aside.
For the chocolate mousse:
1 Boil the milk.
2 Pour it over the dark chocolate and delicately add the whipped cream.
Assembly In a log mould:
1 Pour half of the chocolate mousse.
2 Using a piping bag, place the creamy chocolate in the centre.
3 Cover with the remaining half of the chocolate mousse.
4 Place the biscuit on top (praline side inwards).
5 Set aside in the refrigerator.
6 Once the log is set in the fridge, carefully remove it from the mould.
7 Cover it with a dark icing and decorate as you wish.
Recipe and image courtesy of Hotel Metropole Monte-Carlo
