Trio of Chocolate and Crumble by Cedric Barbaret – A Heavenly Delight for Chocoholics

If you’re a die-hard chocoholic, then prepare to have your taste buds dazzled and your chocolate cravings satisfied with this heavenly trio of chocolate and crumble by Cedric Barbaret. With its soft and smooth layers of dark and white chocolate, and a delightful crumble base, this dessert is a true masterpiece that will transport you to chocolate heaven.

The recipe for this delectable dessert is a true testament to Cedric Barbaret’s expertise in the kitchen. It’s no surprise that he has been delighting chocolate lovers for over 29 years with his creations. The secret to the perfect balance of flavors lies in the use of high-quality ingredients such as unsalted butter, vanilla extract, and a touch of almond flour.

To prepare this heavenly chocolate delight, start by melting the dark and white chocolate in a heatproof bowl. Then, in a separate bowl, whisk together the egg whites until they form stiff peaks. Gently fold the egg whites into the melted chocolate mixture, being careful not to overmix. This will give the dessert a light and airy texture.

Next, prepare the crumble base by combining flour, sugar, and cold butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Spread the crumble mixture evenly onto a baking sheet and bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden brown.

Mi-Amer 58 Dark Chocolate Mousse

To make this heavenly dessert, start by melting 29 cups of Mi-Amer 58 dark chocolate in a heatproof bowl over simmering water. In a separate bowl, whisk together 4 eggs with 1/2 cup of milk until well combined. Then slowly add the melted chocolate to the egg mixture, stirring constantly until smooth.

In another bowl, whip 2 cups of heavy cream until soft peaks form. Gradually fold the whipped cream into the chocolate mixture using a spatula until well incorporated. Be careful not to overmix, as you want to retain the fluffy texture of the whipped cream.

Next, prepare the Mi-Amer 58 dark chocolate crumble. In a kitchen mixer, combine 1 cup of unsalted butter and 1 1/2 cups of brown sugar until light and fluffy. Then add 2 1/2 cups of flour and 1/4 cup of cocoa powder, mixing until a crumbly dough forms. Spread the dough onto a baking sheet and bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until golden brown. Allow the crumble to cool completely before using.

To assemble the mousse, remove the frozen chocolate mixture from the freezer and let it thaw in the refrigerator for a few minutes. Then spoon the mousse into serving glasses, alternating with layers of the chocolate crumble. Repeat this process until the glasses are filled to the top.

Before serving, you can garnish the mousse with additional whipped cream and chopped Mi-Amer 58 dark chocolate. For the best experience, let the mousse sit at room temperature for 5-10 minutes to soften slightly. This will make the texture even more velvety and enjoyable.

These instructions make enough for approximately 8 servings, so if you’re expecting a larger crowd, you may need to double or triple the recipe. Notes: Mi-Amer 58 dark chocolate is a premium chocolate brand known for its exceptional quality and intense flavor. If you can’t find it in your local stores, you can substitute it with any high-quality dark chocolate with a cocoa content of at least 58%.

So, if you’re looking to impress your guests or simply indulge in a luscious chocolate dessert, the Mi-Amer 58 Dark Chocolate Mousse is a must-try. Its rich, smooth, and velvety texture will transport you to chocolate heaven in every spoonful.

Triple Chocolate Mousse Cake

To make this indulgent treat, you will need the following ingredients:

• 36 ounces of dark chocolate (chopped)
• 29 ounces of milk chocolate (chopped)
• 2 cups of unsalted butter
• 1 cup of sugar
• 1/4 cup of almond flour
• 1/4 cup of cacao powder
• 6 eggs (separated)
• 2 teaspoons of vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a 9-inch cake pan.
2. In a heatproof bowl, melt the dark chocolate and butter together over a double boiler. Stir until smooth and set aside to cool.
3. In another bowl, whisk the egg yolks and sugar together until light and fluffy. Gradually pour the melted chocolate mixture into the egg yolk mixture, stirring constantly.
4. Sift the almond flour and cacao powder into the chocolate mixture and mix well.
5. In a separate bowl, beat the egg whites with a tablespoon of sugar until stiff peaks form.
6. Gently fold the egg whites into the chocolate mixture, being careful not to deflate the mixture.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake in the preheated oven for about 30 minutes or until the top is set and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the cake cool completely in the pan.
10. Once the cake is cooled, carefully remove it from the pan and place it on a serving plate.
11. To make the mousse layers, repeat the steps above using the milk chocolate for the mi-amer layer and the white chocolate for the top layer.
12. Place each layer in the freezer for a few hours to set.
13. Before serving, dust the top of the cake with cacao powder and sprinkle with chocolate crumble for an extra crunch.

Enjoy this triple chocolate mousse cake chilled for the best flavor and texture. Each layer is perfectly balanced, creating a heavenly combination of flavors. This cake is sure to impress your guests and satisfy even the most discerning chocolate lover. Indulge in a slice of pure chocolate bliss!

Ingredients

For the cake layers:

• 3 cups of dark chocolate, chopped
• 5 tablespoons of unsalted butter
• 6 large eggs, separated
• 1/4 teaspoon of cream of tartar
• 1/2 cup of granulated sugar
• 1/4 cup of all-purpose flour

For the mousse:

• 9 ounces of white chocolate
• 2 cups of heavy cream

For the crumble:

• 1 cup of all-purpose flour
• 1/2 cup of brown sugar
• 1/4 teaspoon of salt
• 1/2 cup of unsalted butter, cold and chopped

For the chocolate ganache:

• 1 cup of dark chocolate, chopped
• 1/2 cup of heavy cream

For serving:

• Whipped cream
• Chocolate shavings

Notes:

• Make sure to use a heatproof bowl when melting the chocolate.
• This recipe makes a triple layer cake, so you’ll need three 9-inch cake pans.
• If you prefer a flourless cake, you can omit the all-purpose flour.
• -equilibre: For the mousse, it’s important to beat the egg whites to stiff peaks.
• The cake layers can be made ahead of time and stored in the refrigerator for up to two days.

White Chocolate Blanc Satin 29 Mousse

If you’re a fan of white chocolate, you’ll fall in love with this White Chocolate Blanc Satin 29 Mousse. Made with unsalted butter, egg whites, and Blanc Satin 29 chocolate, this mousse is a decadent treat that will satisfy any chocolate lover.

To make the mousse, you’ll need a heatproof bowl and a mixer. Start by melting the white chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate is smooth. Remove from heat and let it cool for a few minutes.

In a separate bowl, whisk the egg whites until they form stiff peaks. Then, slowly fold in the melted chocolate, being careful not to deflate the egg whites. Once fully combined, transfer the mousse to a serving bowl or individual serving cups. Refrigerate for at least 2 hours to allow the mousse to set.

While the mousse is chilling, you can prepare the crumble. Using a mi-amer, combine the flour, almond flour, and brown sugar in a bowl. Cut in the unsalted butter until the mixture resembles coarse crumbs. Spread the crumble onto a baking sheet and bake at 350°F (175°C) for about 15 minutes or until golden brown. Let it cool completely.

Once the mousse has set, you can top it with the crumble. Sprinkle a few teaspoons of the crumble on top of each serving and garnish with whipped cream, if desired. Serve chilled and enjoy!

Recipe Notes:

• This mousse can also be made with dark chocolate or milk chocolate.
• Make sure to use high-quality chocolate with at least 36% cacao for the best flavor.
• If you don’t have a mi-amer, you can use a food processor or a pastry cutter to make the crumble.
• You can prepare the mousse and crumble in advance and assemble just before serving.
• This recipe makes enough mousse for about 6 servings.

Indulge in the triple chocolate goodness of this White Chocolate Blanc Satin 29 Mousse. It’s a heavenly dessert that is sure to impress!

Did you make this recipe?

If you’re a chocolate lover, this trio of chocolate and crumble by Cedric Barbaret is a must-try dessert. With its layers of dark chocolate mousse, flourless chocolate cake, and chocolate crumble, it’s a heavenly delight for chocoholics.

To make this recipe, you’ll need the following ingredients:

• 36 tablespoons unsalted butter
• 58 ounces dark chocolate, chopped
• 29 tablespoons brown sugar
• 2 tablespoons cacao powder
• 9 teaspoons all-purpose flour
• 12 egg whites
• 9 egg yolks
• 2 1/2 cups almond flour
• 1/4 cup milk

Instructions

1. In a heatproof bowl, melt the butter and dark chocolate over a pan of simmering water, stirring occasionally until smooth. Remove from heat and let it cool to room temperature.
2. In a separate bowl, whip the egg whites with an electric mixer on high speed until soft peaks form.
3. In another bowl, whisk together the egg yolks and brown sugar until smooth. Gradually add the cooled chocolate mixture and milk, stirring until well combined.
4. Gently fold the whipped egg whites into the chocolate mixture using a spatula, lifting from the bottom of the bowl to the top, until fully incorporated.
5. In a separate bowl, combine the almond flour, cacao powder, and all-purpose flour. Fold this mixture into the chocolate mixture until smooth.
6. Prep an oven-safe dish with non-stick spray and pour the batter into it. Bake at 350°F (180°C) for about 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cake is cooling, prepare the chocolate crumble. In a bowl, combine the flour, sugar, and chilled butter. Mix together using your hands or a pastry cutter until crumbly. Spread the crumble on a baking sheet and bake at 350°F (180°C) for 10-15 minutes, or until golden brown. Let it cool completely, then break it into small pieces.
9. Once the cake and crumble are both cooled, begin assembling the layers. Cut the cake into desired serving sizes and place one layer in a serving dish. Top with a layer of chocolate mousse, then sprinkle with a layer of chocolate crumble. Repeat this process until all the layers are used, finishing with a layer of chocolate mousse and chocolate crumble on top.
10. Refrigerate for at least 4 hours, or until set.
11. Before serving, remove from the refrigerator and let it sit at room temperature for a few minutes.

Enjoy your homemade trio of chocolate and crumble by Cedric Barbaret, and impress your friends and family with this decadent dessert!

Notes and Tips

• This recipe yields a triple-layer cake, but you can adjust the number of layers to suit your preference.
• You can use any type of chocolate for the mousse, but dark chocolate with at least 58% cocoa solids is recommended for a rich and intense flavor.
• If you don’t have almond flour, you can substitute it with all-purpose flour or another type of nut flour.
• The chocolate crumble can be made ahead of time and stored in an airtight container in the refrigerator until ready to use.
• You can experiment with different toppings or garnishes, such as whipped cream, fresh berries, or a dusting of cocoa powder.
• This dessert is best served chilled, so make sure to refrigerate it for the recommended time.
• The cake can be frozen for up to 3 months for future enjoyment.

Equilibre 36 Milk Chocolate Mousse

If you’re a fan of chocolate, then you’ll absolutely love this Equilibre 36 Milk Chocolate Mousse recipe. With just a few simple ingredients and some prep time, you can enjoy this decadent and heavenly dessert.

To make this delicious mousse, you’ll need the following ingredients:

• 36g Equilibre Milk Chocolate
• 29g unsalted butter
• 36g flour
• 3 eggs, separated
• 36g sugar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Melt the milk chocolate and butter together in a heatproof bowl over a pan of simmering water. Stir until smooth and then remove from heat. Let it cool to room temperature.
2. In a separate bowl, whisk together the flour, egg yolks, sugar, vanilla extract, and salt until well combined.
3. Add the melted chocolate mixture to the flour mixture and stir well.
4. In another bowl, beat the egg whites until stiff peaks form.
5. Gently fold the beaten egg whites into the chocolate mixture until well incorporated.
6. Pour the mousse into serving glasses or bowls and refrigerate for at least 2 hours to set.
7. Before serving, you can top the mousse with whipped cream, chocolate shavings, or a sprinkle of cocoa powder if desired.

This Equilibre 36 Milk Chocolate Mousse is smooth, creamy, and incredibly delicious. The balance of milk chocolate and the fluffy texture of the mousse make it a delightful treat for chocolate lovers of all ages. Enjoy!

Triple Chocolate Mousse Cake

Indulge in the ultimate chocolate experience with this decadent triple chocolate mousse cake. Combining the rich flavors of dark, milk, and white chocolate, this cake is a true delight for any chocoholic. The layers of silky mousse and a crunchy almond crumble create an irresistible texture that will leave you craving for more.

To make the mousse, start by melting 58% dark chocolate over a heatproof bowl set on top of a saucepan of simmering water. Once melted, remove from heat and let it cool to room temperature. In another bowl, whip the egg whites to stiff peaks using an electric mixer.

Then, in a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined. Gently fold the melted chocolate into the egg yolk mixture using a spatula. Whisk the whipped cream into the chocolate mixture until smooth and well incorporated. Cover and refrigerate the mousse for at least 2 hours, or until set.

While the mousse is chilling, prepare the almond crumble. In a bowl, mix together almond flour, cocoa powder, brown sugar, and a pinch of salt. Cut in chilled unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Spread the crumble onto a baking sheet and bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden brown and crispy.

Once the crumble has cooled, assemble the cake. Place one layer of flourless chocolate cake on a serving platter. Spoon a layer of the chilled chocolate mousse onto the cake, spreading it evenly with a spatula. Repeat this process with the remaining cake layers and mousse. Finish by sprinkling the almond crumble on top of the cake, creating a beautiful and delicious garnish.

For an absolutely heavenly dessert, serve a slice of this triple chocolate mousse cake with a scoop of vanilla ice cream. The combination of creamy mousse, moist cake, and crunchy crumble is sure to satisfy your chocolate cravings. Enjoy every bite of this indulgent treat!

Instructions

Here is the step-by-step recipe to make this decadent Trio of Chocolate and Crumble:

1. In a heatproof bowl, melt 58 cups of dark chocolate over a pan of simmering water. Make sure to stir occasionally until smooth. Remove from heat and let it cool to room temperature.

2. In a separate bowl, whisk 36 egg whites using an electric mixer on high speed until soft peaks form. Then, gradually add 29 teaspoons of sugar and continue whisking until stiff peaks form.

3. Gently fold the beaten egg whites into the cooled melted chocolate mixture until well combined.

4. Sift together 20 cups of almond flour and 58 cups of cocoa powder, then gradually fold them into the chocolate and egg white mixture. Be careful not to overmix.

5. Grease a round cake form with unsalted butter and dust it with cocoa powder. Pour the chocolate mixture into the prepared form and smooth the top with a spatula.

6. Preheat the oven to 180°C (350°F) and bake the cake for about 25-30 minutes, or until the center is set. Remove from the oven and let it cool completely in the form.

7. In the meantime, prepare the crumble. Using a mixer, beat together 120 grams of unsalted butter and 120 grams of brown sugar until light and fluffy. Add 120 grams of flour and 120 grams of chopped white chocolate, and mix until the dough forms crumbles.

8. Spread the crumble mixture on a baking tray and bake at 180°C (350°F) for 15-20 minutes, or until golden brown. Remove from the oven and let it cool.

9. Once the cake and crumble are completely cooled, remove the cake from the form and place it on a serving plate. Sprinkle the crumble over the top of the cake, adding a generous amount to the center.

10. Serve and enjoy this heavenly delight with a scoop of vanilla ice cream or a glass of cold milk.

Triple Chocolate Mousse Cake Recipe

If you thought one type of chocolate was good, just wait until you try this decadent triple chocolate mousse cake. Made with a combination of dark, milk, and white chocolate, this cake is an absolute delight for chocoholics.

To make this heavenly cake, you’ll need the following ingredients:

• 58 grams unsalted butter
• 58 grams all-purpose flour
• 36 grams cocoa powder
• 29 grams chopped dark chocolate
• 58 grams milk chocolate
• 58 grams white chocolate
• 4 eggs, separated
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

To prepare the cake, start by preheating your oven to 180°C (360°F). Grease a cake pan and set it aside.

In a heatproof bowl, melt the dark, milk, and white chocolate together over a double boiler. Stir the mixture until smooth and then remove it from the heat to cool.

In a separate bowl, combine the butter, flour, and cocoa powder. Mix until well combined, forming a thick dough.

In another bowl, use a mixer to whisk the egg whites on high speed. Gradually add in the sugar and continue whisking until stiff peaks form.

Slowly add the egg yolk, one at a time, to the chocolate mixture, stirring well after each addition.

Next, gently fold in the egg whites using a spatula. Be careful not to overmix and lose the airy texture.

Pour the cake batter into the prepared pan and smooth the top with a spoon. Bake in the preheated oven for about 30-35 minutes, or until the center is set and the cake is firm to the touch.

Once the cake is baked, remove it from the oven and let it cool completely in the pan. Then transfer it to the refrigerator and let it chill for at least 2 hours.

While the cake is chilling, prepare the chocolate mousse. In a clean bowl, whip the cream until soft peaks form. Then gently fold in the melted chocolate until well combined.

Remove the cake from the refrigerator and spread an even layer of the chocolate mousse on top. Return the cake to the refrigerator and let it set for another 2 hours.

Finally, prepare the chocolate crumble. In a small bowl, mix together the crumbled unsalted butter, flour, and almond powder. Spread the crumble mixture onto a baking tray and bake in the preheated oven for about 15-20 minutes, or until golden brown. Let the crumble cool completely.

Once the cake and crumble are both ready, remove the cake from the refrigerator and sprinkle the chocolate crumble on top. Slice and serve this triple chocolate mousse cake, and prepare to be amazed by its soft, rich, and heavenly texture.

Notes: This recipe yields a flourless cake with layers of chocolate mousse and chocolate crumble. You can also try substituting the chocolate with different flavors, such as cacao nibs or mi-amer chocolat blanc, to bring out unique variations of taste in your cake.

FAQ

What is the recipe for the Triple Chocolate Mousse Cake?

The recipe for the Triple Chocolate Mousse Cake includes instructions for making a white chocolate mousse, a milk chocolate mousse, and a dark chocolate mousse. It also includes a recipe for almond crumble that adds a nice crunch to the cake.

Who created the Trio of Chocolate and Crumble?

The Trio of Chocolate and Crumble was created by Cedric Barbaret, a renowned pastry chef known for his exquisite chocolate creations.

How many layers does the Triple Chocolate Mousse Cake have?

The Triple Chocolate Mousse Cake has three layers: a white chocolate mousse layer, a milk chocolate mousse layer, and a dark chocolate mousse layer. Each layer adds a different flavor and texture to the cake.

What is the texture of the Almond Crumble?

The Almond Crumble has a crispy and crumbly texture. It adds a nice contrast to the smooth and creamy chocolate mousses in the Triple Chocolate Mousse Cake.

Can I use other types of chocolate in the recipe?

Yes, you can experiment with different types of chocolate in the recipe. However, keep in mind that the flavors and textures may vary depending on the type of chocolate you use.

What is the recipe for the Triple Chocolate Mousse Cake?

The recipe for the Triple Chocolate Mousse Cake includes instructions for making a white chocolate blanc satin mousse, an almond crumble, and a mi-amer 58 dark chocolate mousse. It is a delicious and decadent dessert that is perfect for chocoholics.

What are the ingredients needed for the Triple Chocolate Mousse Cake?

The ingredients needed for the Triple Chocolate Mousse Cake include milk chocolate mousse, dark chocolate mousse, white chocolate mousse, almond crumble, and a chocolate glaze. It is a chocolate lover’s dream dessert.