Mango & Chocolate Mousse Cake with Rum

Mangoes are so sweet during Summer. What else than preparing a delicious Mousse Cake with a splash of Rum in it!

Prep Time 1

Bake Time 12

Freeze Time 12

Total Time 13 12

Equipment

Pastry Bag and 4 Tips

Ingredients

ALMOND DACQUOISE BASE

▢ 3 tbsp (40 g) sugar
▢ 1 tbsp (15 g) brown sugar
▢ 1/3 cup (65 g) confectioners sugar
▢ 2/3 cup (65 g) almond flour
▢ 1 tbsp (15 g) corn flour
▢ 1/3 cup (80 g) egg whites

WHITE CHOCOLATE MOUSSE

▢ 1 2/3 cups (280 g) white chocolate chunks
▢ 1/3 cup (80 g) milk
▢ 1 1/3 cups (320 g) heavy whipping cream

RUM MANGO MOUSSE

▢ 16 oz (450 g) Fresh Mango Purée
▢ 1/2 cup (100 g) sugar
▢ 1 Tbsp (15 g) Coconut Rum
▢ 3/4 cup (90 g) confectioners sugar
▢ 1 2/3 cups (400 g) heavy whipping cream
▢ 6 sheets (12 g) gelatin

Instructions

ALMOND DACQUOISE BASE

Preheat oven to 350F/180C.
Place your Bubbles Design Mat below your bonMAT™ baking sheet.
In a mixing bowl, whisk together all your dry ingredients. Set aside.
In another mixing bowl, whip the egg whites until stiff peaks. Then, using your Spatula carefully fold it into the dry preparation.
Gently, place the batter in your Pastry Bag, and pipe it into the square shape of your Bubbles Mat (slightly smaller if you do not want to cut the edges later during the assembly). Use the offset spatula to spread it without flatening it.
Slide your bonMAT™ onto your Medium Perforated Baking Sheet.
Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your base from 10min)
While your Dacquoise is in the oven, place your mixing bowl, whip and whipping cream in the freezer, this will allow your Mousse to have a better consistency.
Once your Almond Dacquoise is out of the oven, let it completely cool down on your bonMAT™. Set aside while preparing your Chocolate Mousse.

WHITE CHOCOLATE MOUSSE

Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet.
Place the Bubbles Mat at the bottom, with the design facing up. Set aside.
Place the white chocolate chunks in your Mini Flexipan®. Heat in the Microwave for 30 seconds at a time. Once out of the microwave, using your mini whisk, mix until smooth. Transfer onto a mixing bowl. Set aside.
Heat the milk in the microwave for 15 seconds at a time until lukewarm. Then whisk it into your melted chocolate.
Take your mixing bowl out of the Freezer. Whip the heavy whipping cream until stiff peaks. Then, using a spatula carefully fold it into your chocolate preparation. A 1/3 of cream at a time.
Gently brush some of your Preparation on the Bubbles Mat, and then pour the rest of your preparation. Spread evenly using your offset spatula.
Place your Chocolate Mousse in the freezer for 30 minutes, while preparing the Mango Mousse.

RUM MANGO MOUSSE

Place the gelatin in a small bowl full of cold water. Let it set for 10min.
Peel and remove the center of your mangoes. Place them in your blender and mix on high until puréed.
In a small sauce pan, heat on medium the Mango Purée with the sugar.
In-between, place your clean mixing bowl, whip and whipping cream in the freezer, for a second round.
Once the sugar has melted, remove from heat. Then, drop the scooped gelatin in, mix until dissolved and add the Rum. Let it cool down in a cold water bath.
Take your mixing bowl out of the Freezer. Whip the heavy whipping with the Confectioners' sugar until cream stiff peaks. Then, using a spatula carefully fold it into your Mango preparation. A 1/3 of Crème Chantilly at a time.
Take your Flexipat® out of the Freezer. Spread your Preparation over the Chocolate mousse evenly using your offset spatula. Let it set for 30 minutes.
Then, Take your Flexipat® out of the Freezer and add on top your Almond Dacquoise Square. Cover tighly with a plastic wrap. Freeze overnight.
The following day, take your Mango & Chocolate Mousse Cake out of the freezer 5 hours prior eating. Remove the Flexipat® Mold and flip the Mousse Cake over a serving plate. Then, gently peal off the Bubbles Mat. Set aside until it is time to enjoy. Bon Appétit!

Nutrition

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