Try this Mousse Entremet (Joconde) recipe, or contribute your own.
Suggest a better descriptionFor the paste: Cream butter and sugar and slowly add the egg white. Add flour and cocoa and mix until combined. Pipe a pattern onto a sheet and freeze.
For the sponge, sift the flours and sugar and mix to aerate. Add the egg yolk and enough milk to form a paste.
Whisk egg whites with the sugar to soft peaks. Fold half into the paste, add melted butter and fold in the remaining half.
Spread over the pattern and bake at 200C for 5-6min until slightly golden and springy.
Invert and peel away the parchament once cooled.
Bake a brownie for the base.
For the mousse, whip cream to soft peaks, fold in the remaining ingredients.
For the ganache, heat the cream and pour over the chocolate to melt.
Serve with brandy snap, optional crunch layer underneath the mousse and white chocolate shards or medallions
600 calories per serving (300-400 with a lighter filling).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 623 | ||
Calories from Fat: 401 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 59 % | |
Saturated Fat 27.8g | 139 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 119mg | 37 % | |
Sodium 1440mg | 50 % | |
Potassium 246.9mg | 6 % | |
Total Carbohydrate 51g | 15 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 48.8g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 623
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