Berry Glazed Choco Mousse
12-018
Group 1
Ingredient
KG
%
Fino Chocolate Cake Mix
0.150
100.00
Water
0.075
30.00
Eggs
0.038
15.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.019
7.00
Total Weight: 0.282
Group 2
Ingredient
KG
%
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.160
100.00
Cold water
0.040
25.00
All Purpose Cream
0.120
75.00
BAKELS SAPHIRE NEUTRAL
0.053
33.31
Water
0.013
25.00
BAKELS LES FRUITS 50% STRAWBERRY
0.300
70.32
Total Weight: 0.687
Group 3
Ingredient
KG
%
BAKELS DIAMOND GLAZE RED
0.100
100.00
BAKELS SAPHIRE NEUTRAL
0.100
100.00
Water
0.050
50.00
Total Weight: 0.250
How to do it:
Chocolate Cake:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute for 1 minute on low speed.
2. Add eggs and water, mix at second speed for 4 minutes.
3. Deposit in an 8” round pan lined with wax paper.
4. Bake for 15-20 minutes at 180˚C.
Mousse:
1. Combine Saphire Neutral and water.
2. Heat and let it boil. Remove from heat and cool slightly.
3. Combine Whip Brite, cold water and all purpose cream in a mixing bowl and whisk on low speed for 30 seconds. Shift to medium speed and whisk for another 30 seconds.
4. Slowly add Saphire solution and mix again for another 2 minutes on high speed.
5. Fold in Les Fruits Strawberry. Set aside.
Assembly:
1. Level the chocolate cake.
2. Deposit mousse on top of the cake.
3. Smooth and level the top of the mousse.
4. Refrigerate for at least 2 hours.
5. Put Saphire Neutral and water in a casserole and boil.
6. Remove from heat then add Diamond Glaze Red.
7. Pour mixture on top of the cake, level and chill before serving.
Yield: 1 x 8” round cake
Related products
