Chocolate triangle
Voici une version toute particulière du trianon au chocolat, particulière car c’est tout d’abord pour l’anniversaire de Monsieur que je l’ai réalisé hier (oui je suis rapide à poster un article pour une fois !!!) et parce que ça n’est pas vraiment un trianon classique. Oui, déjà dans la présentation (je me suis d’ailleurs largement inspiré des « Fantastik » de Monsieur Michalak), et aussi dans les proportions. J’ai voulu plus de dacquoise, simplement parce que c’est bon et deux mousses au chocolat différentes, une au chocolat noire (la classique) et une autre au chocolat au lait (for gluttony !). Finally, this gives a light cake when tasting, not too sweet, chocolatey and with a good hazelnut taste… anyway, a little killing of which I am not very proud (mince, I won't fit into my favorite sandals anymore !) !!!
So yes, the list of ingredients is dizzying and the preparations numerous, but it's not that complicated to do after all (well I think…). I hope you like it and that it makes you want to get started, maybe for a special occasion you too !
- FOR THE DACQUOISE
- 150 g icing sugar
- 100 g hazelnut powder
- 70 g ground almonds
- 5 egg whites
- 40 grams of sugar
- 1 pinch of salt
- FOR THE CRISPY PRALINE
- 120 g of praline paste
- 70 g of lace crepes
- 60 g of milk chocolate
- 10 g of butter
- FOR THE MILK CHOCOLATE MOUSSE
- 100 g of milk chocolate
- 30 whipping cream + 5 cl
- 3 eggs
- 20 g of butter
- 2 Gelatin sheets
- 1 tablespoon of sugar
- FOR THE DARK CHOCOLATE MOUSSE
- 100 g dark chocolate
- 10 whipping cream
- 1 egg
- 25 grams of sugar
- 25 g of butter
- Preheat the oven to 190°.
- For the dacquoise, mix together the almond and hazelnut powders with the icing sugar. Beat the egg whites with the salt then add the sugar gradually while continuing to beat.. Then delicately incorporate the whites into the previous mixture. Pour the mixture into a buttered circle or springform pan.. Bake 15 minutes.
- Prepare the milk chocolate mousse. Soften the gelatin in cold water. In a salad bowl, add the chocolate and butter, then melt everything in the microwave or in a bain-marie. Heat them 5 cl of cream then add the well-drained gelatin. Add the chocolate cream, mix. Separate the yolks from the whites, mix the yolks with the chocolate and beat the egg whites with the sugar. Add them delicately to the chocolate, lifting the mass with a spatula. Finish by beating the whipped cream then adding it to the chocolate mousse. Put the mixture in a piping bag fitted with a smooth nozzle then set aside to cool..
- Then prepare the dark chocolate mousse. Put the chocolate with the butter in a salad bowl and melt it in the microwave or in a bain-marie.. Separate the egg yolk from the white, add the yolk to the chocolate and beat the white with the sugar. Add it delicately to the chocolate, lifting the mass with a spatula. Finish by beating the whipped cream then adding it to the chocolate mousse. Put the mixture in a piping bag fitted with a fluted nozzle then set aside to cool..
- Prepare the crunchy praline, To do this, melt the milk chocolate with the butter in a bain-marie or in the microwave.. Add the praline then the crushed lace crepes, mix. Spread the crispiness over the dacquoise and set aside in the fridge for at least 30 minutes.
- Pipe the chocolate mousses on the crust making different sizes.
- Decorate with grated cocoa beans (optional) and keep cool.
Emilie
Rosenoisettes
7.5.15Your revisited Trianon makes me want it so much, especially as lunch approaches 🙂
Emilie
12.5.15Thanks my beauty !
CookieM
7.5.15Oh how beautiful he is !
Monsieur is of the “Taurus” sign like my husband and I… He must be greedy then ! With this cake, he is spoiled.
Emilie
12.5.15Yes he is greedy even if he says the opposite !
Perrine
7.5.15A really good gift for Mr., vrai que vous avez dû vous régaler!
Emilie
12.5.15Merci Perrine, oh que oui, il nous a fait la semaine !!!t
Muriel
7.5.15Superbe Gâteau, pour un Monsieur Super Gâté ! Félicitations aux 2…
Emilie
12.5.15merciiii !
isabelle
7.5.15Ce gâteau est magnifique, bon annif à Monsieur !! 🙂
Emilie
12.5.15Merci Isabelle, je lui transmet !!!
Sandrine | Strawberry & Basil
7.5.15Il est trop chouette ! Encore une jolie réalisation 🙂
Emilie
12.5.15Merci Sandrine 😉
Leah (Savor Life)
8.5.15La présentation est au top! C’est vrai que la liste d’ingrédients fait un peu peur par contre :p
Emilie
12.5.15Thank you Lea ! Oui mais il est quand même assez rapide à faire 😉
Tales and Delights
8.5.15Ton trianon est sublime !! Il est bien chanceux monsieur 😉
Emilie
12.5.15Thank you miss ! Oui je trouve aussi !!!
Maryse & Cocotte
8.5.15Très jolie version du trianon ! Nettement meilleure que l’originale !!
Emilie
12.5.15Oh merci Maryse ^-^
A French girl cooks
8.5.15Very pretty! J’espère que Monsieur a apprécié!
Emilie
12.5.15Oui Monsieur a adoré 😉
Leah
9.5.15wow !! This recipe is really splendid and your photos are to die for. !
As per usual, this is a beautiful birthday cake !
I hope you're doing well…
Kisses
Emilie
12.5.15Thanks my beauty, you are adorable ^-^
Kisses to you too !
Alison
9.5.15Your Trianon is incredible ! I don’t think I’ve ever seen one so appetizing 🙂
Emilie
12.5.15Oh thank you Alison, that's a compliment !
Louise
10.5.15He is magnificent, what a trianon !
Emilie
12.5.15Thank you very much Louise !
Cecile
22.2.16Stunning ! I plan to make this for a dinner ! How long can I do it?, in advance ? I'm afraid the moss will fall again ? Would you have an indication of the total preparation time? ? Thank you so much !!!!!
Emilie
28.2.16It can be made 24 hours in advance without problem ! Personally I took 2 hours…