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Milk chocolate dessert with caramelized apples

Yields8 ServingsPrep Time1 minCook Time45 minsTotal Time46 mins

To celebrate Easter, discover a delicious recipe for milk chocolate mousse with a caramelized apple insert.

Apple tart.
 2 Boskoop apples
 30 Butter (15 g)
 75 Sugar (60 g 15 g)
 25 Water
 20 Inverted sugar
Almond Chocolate Cookie
 55 Dark chocolate chips 53
 30 Butter
 100 Almond powder
 20 Powdered sugar
 2 Egg
 35 Flour
 2 Baking powder
Milk chocolate mousse
 4 Gelatin (4 to 5 g)
 45 Milk
 200 Heavy cream
 60 Water
 30 Inverted sugar
 3 Egg yolk
 120 Milk chocolate pistoles
Directions
1

The reference for the egg mold is: small flat mold ref. FT 3030.

2

To prepare the apple tart: peel, core, and cut the apples into eighths. In a pan, sauté the apple quarters with 15 g of butter for 5 minutes. Mix 15 g of sugar with pectin and pour it into the pan. Place your mold on a perforated tray and pour everything into it. Set aside. Preheat your oven to 180°C.

3

In a saucepan, pour in the water, inverted sugar, and 60 g of sugar. Cook until you have a nice brown caramel, then add 15 g of butter. Mix everything together and pour over the apples. Bake at 180°C for 30 minutes. Let cool, then place in the freezer for 3 hours.

4

For the preparation of the chocolate almond cookie: preheat your oven to 170°C and place your baking dish on a perforated baking sheet. Melt the chocolate with the butter in a bain-marie.

5

In a mixing bowl, whisk together the almond flour and powdered sugar. Add the eggs, then the melted butter and chocolate. Fold in the sifted flour and baking powder. Pour the batter into a flat baking pan and bake for 15 minutes at 170°C (340°F).

6

For the preparation of the milk chocolate mousse: rehydrate the gelatin for 10 minutes in cold water. Heat the milk and 40 g of cream, then pour them over the milk chocolate pieces. Mix to melt the chocolate, then add the squeezed-out gelatin. Boil the water and the inverted sugar. Add the egg yolks while whisking and cook the mixture to 80°C.

7

Whip the cream with a mixer until you get a thick mixture. Whip the 160 g of cream until fluffy, then add it to the thick mixture. Incorporate them into the chocolate ganache.

8

Unmold the apple tart and clean the mold. Cut the chocolate almond biscuit to the size of the mold. Pour a little chocolate mousse into the mold and create a pattern with a flexible spatula. Then fill the mold with chocolate mousse halfway and place the frozen tart in the center. Cover with mousse and place the biscuit on top. Place in the freezer for 5 hours.

9

To finish, unmold the dessert and let it defrost for about 6 hours in the refrigerator.

Nutrition Facts

0 servings

Serving size

8

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