Mint Chocolate Entremet at Myrtle White blog

Mint Chocolate Entremet. Put the cocoa, water and rum into a small pan and place over a medium/low heat. Whisk until smooth, using a wire hand whisk. The whole is then covered. Transfer to a mixer and beat until thick and tripled in volume. Using a whisk, mix together cocoa powder and 2/3. Butter or spray the parchment. Heat the milk in a small pot. Whisk together eggs, egg yolks, vanilla, salt, and sugar in a bowl over simmering water until lukewarm. This entremet has a chocolate sponge base that is topped with peppermint mousse with a ganache filling in the middle. First, fill a bowl with cold water and place your gelatin sheets in the bowl one at a time to prevent clumping. In a separate bowl, whip the egg whites and remaining sugar. Bring to the boil then remove from the heat and add the chopped chocolate and whisk until melted and very smooth. This will allow your gelatin. Pour in the hot milk, mixing all. Sift flour and cocoa, then fold into the egg mixture.

In a separate bowl, whip the egg whites and remaining sugar. Pour in the hot milk, mixing all. Whisk together eggs, egg yolks, vanilla, salt, and sugar in a bowl over simmering water until lukewarm. Put the cocoa, water and rum into a small pan and place over a medium/low heat. Sift flour and cocoa, then fold into the egg mixture. Whisk until smooth, using a wire hand whisk. First, fill a bowl with cold water and place your gelatin sheets in the bowl one at a time to prevent clumping. This will allow your gelatin. Bring to the boil then remove from the heat and add the chopped chocolate and whisk until melted and very smooth. Butter or spray the parchment.

Chocolate Mousse and Praline Entremet

Mint Chocolate Entremet Bring to the boil then remove from the heat and add the chopped chocolate and whisk until melted and very smooth. This will allow your gelatin. Heat the milk in a small pot. Using a whisk, mix together cocoa powder and 2/3. Put the cocoa, water and rum into a small pan and place over a medium/low heat. This entremet has a chocolate sponge base that is topped with peppermint mousse with a ganache filling in the middle. Transfer to a mixer and beat until thick and tripled in volume. Bring to the boil then remove from the heat and add the chopped chocolate and whisk until melted and very smooth. Whisk until smooth, using a wire hand whisk. Sift flour and cocoa, then fold into the egg mixture. The whole is then covered. In a separate bowl, whip the egg whites and remaining sugar. Pour in the hot milk, mixing all. Whisk together eggs, egg yolks, vanilla, salt, and sugar in a bowl over simmering water until lukewarm. First, fill a bowl with cold water and place your gelatin sheets in the bowl one at a time to prevent clumping. Butter or spray the parchment.