Individual Chocolate and Speculoos Entremet

Chloé Delice
Individual Chocolate and Speculoos Entremet
2
10
60

Description

Speculoos biscuits are wonderful additions to already decadent recipes. This recipe for Le Delice, “Individual Entremet, Chocolate and Speculoos” is both rich and creamy, and hearty and beautiful. It combines dark chocolate with Speculoos biscuits, milk chocolate and cocoa powder for a delicious dessert that will tantalize the taste buds. Don’t forget the edible glitter for a sparkly sensation. We hope you and your loved ones enjoy this sweet treat as much as we do.

Ingredients

40 grams cookies (Speculoos)
37 grams butter
200 grams dark chocolate
snack chips
4 eggs
salt
2 teaspoons cookies (Speculoos, spread)
30 grams milk chocolate
cocoa powder
edible glitter

Directions

1Grind the Speculoos cookies to powder.
2Melt 27 grams of butter in the microwave and add the cookie powder.
3Line the inner sides of your pastry circles with clear acetate paper and line the bottom with the butter/cookie mixture.
4Set aside in the refrigerator.
5Melt the chocolate with 20 grams of butter in a double boiler, then set aside to cool.
6Separate egg whites from yolks.
7Add the yolks to the melted and cooled chocolate.
8Add the egg whites and a pinch of salt to the bowl of a stand mixer and beat until stiff peaks form.
9Using a spatula, gently fold the eggs whites into the chocolate mixture. Remove the cookie-crumb lined pastry circles from the refrigerator and pour the mousse into each one to about the halfway point, then add a teaspoon of the Speculoos spread and top with the remaining mousse. Smooth the top of the mousse out with a spatula..
10Refrigerate for at least 3 hours.
11Prepare your two 'M' in milk chocolate: melt 2/3 of the milk chocolate in a double boiler. Once it reaches 45 degrees Celsius, remove from heat and add the remaining 1/3. Mix to obtain a smooth texture. Using a pastry bag or a pastry cone, form your 'M' on a silicone liner. Let cool in the refrigerator.
12Sprinkle the moussewith cocoa powder and edible glitter before taking it out of the pastry circle.
13Remove the acetate paper lining and smooth the edges.
14Put the 'M' on top and serve.
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