Gluten free
Translate from french by IA
Ingredients
For the meringues
100 g egg whites (about 3 eggs). As mentioned above, I recommend increasing to 120 g.
80 g granulated sugar. If using 120 g egg whites, use 105 g sugar.
50 g almond flour. If using 120 g egg whites, use 60 g almond flour.
50 g icing sugar. If using 120 g egg whites, use 60 g icing sugar.
For the chocolate mousse
240 g dark chocolate (60%)
7 cl milk
30 cl heavy cream (whipping cream)
For the chocolate leaves
100 g milk chocolate
20 small leaves (washed and dried)
Instructions
For the meringues
Preheat your oven to 120°C (250°F).
Whip the egg whites until foamy. Then add the granulated sugar in 3 additions while continuing to beat until stiff peaks form.
Sift the icing sugar and almond flour over the whipped egg whites and gently fold from top to bottom to incorporate.
On a baking sheet lined with parchment paper, pipe or shape 3 meringue discs slightly smaller than your mold (about 12 cm if using a 14 cm ring).
Bake for 1 hour 15 minutes to 1 hour 30 minutes, then let cool in the turned-off oven with the door slightly open.
For the chocolate mousse
Melt the chocolate and milk in the microwave for about 45 seconds (no more). Stir well until smooth and glossy.
Whip the cold heavy cream until soft peaks form (softer than whipped cream).
Add the whipped cream to the melted chocolate (not the other way around!), making sure the chocolate is just lukewarm (around 30°C / 86°F). It should not be too hot, or it will melt the cream.
For assembling
Place your cake ring or mold (without the base) on a serving plate. Line the inside with a strip of acetate (about 10–15 cm high).
Place the first meringue disc on the plate and cover with a layer of mousse, letting it slightly overflow against the acetate.
Add the second meringue and repeat, finishing with a thin layer of mousse. Smooth with a spatula. Reserve about half a glass of mousse for finishing.
Refrigerate for at least 3 hours, then remove the ring and acetate.
Warm the remaining mousse for a few seconds in the microwave and use it to smooth out imperfections with a spatula. Repeat if needed. Any imperfections can be hidden with chocolate leaves.
For the chocolate leaves
Follow the method for making chocolate leaves: brush a layer of melted chocolate onto each leaf.
Let set in the refrigerator for 10–15 minutes, then carefully peel off the leaf.
by RoyalChillblog