I realise it’s been more than a week since I last published a recipe on the blog, even though I have a good dozen waiting. Like you, I imagine, I made the most of the lovely weather these past few days 🙂 So today I’m making up for it with a recipe for mini Magnum-style entremets with chocolate, praline and tonka bean. A little classic in itself, but as good as ever. I was finally able to use a Magnum mould, the one given to me by Silikomart at the French amateur macaron competition this year.
I only made 4 mini Magnums (as I only have one mould), but with this recipe you can of course make more (I’ve written 16 mini Magnums). If you don’t have this mould, you can of course use your usual mould, a silicone mould to make one large entremets (around 16-18 cm in diameter, to be confirmed as I haven’t tested it) or small stainless-steel rings. It doesn’t really matter! This dessert in mini format is just delicious! Of course, the little stick adds a playful touch, but only visually, because you won’t be able to pick the dessert up by the stick. Better to warn you: it’s an entremets, not a frozen dessert 😉
Ingredients & Method
5 components · Full recipe
Chocolate Mirror Glaze (can be made ahead)
Ingredients
- 120 g (4.2 oz) water
- 150 g (5.3 oz) caster sugar
- 50 g (1.8 oz) unsweetened cocoa powder
- 100 g (3.5 oz) whole cream
- 10 g (0.4 oz) gelatine
- 60 g (2.1 oz) water (to hydrate the gelatine)
Method
1
Hydrate the gelatine in very cold water.
2
Place all the ingredients in a saucepan and whisk together.
3
Bring to the boil and cook for 2 minutes, stirring continuously.
4
Add the hydrated and drained gelatine, then blend with a stick blender.
5
Cover with cling film pressed directly onto the surface and refrigerate.
Chocolate and Tonka Bean Mousse (there will be some left over)
Ingredients
- 125 g (4.4 oz) whole milk
- 160 g (5.6 oz) dark chocolate
- 250 g (8.8 oz) whole cream
- 2.5 g (0.1 oz) gelatine
- ½ tonka bean
Method
1
Soak the gelatine in cold water.
2
Chop the chocolate into small pieces and place in a tall container (I use a jug).
3
Heat the milk with half a grated tonka bean.
4
Pour the hot milk over the chocolate, add the drained gelatine, and emulsify with a stick blender.
5
Whip the cream until mousse-like — do not over-whip.
6
Once the chocolate mixture has cooled to 40°C / 104°F, gently fold in the whipped cream (I start by folding in a large spoonful and whisking vigorously, then fold in the rest gently with a spatula). Set aside.
Praline Crunch
Ingredients
- 6–7 small packets of crêpes dentelles (feuilletine)
- 150 g (5.3 oz) pralinoise chocolate
- 30 g (1.1 oz) pralin
- 1 pinch of fleur de sel
Method
1
Melt the pralinoise chocolate in the microwave or a bain-marie.
2
Crumble the crêpes dentelles and mix in the pralin.
3
Stir in the melted chocolate and mix well.
4
Spread the crunch between two sheets of baking paper to a 2 mm thickness.
5
Cut into rectangles slightly smaller than the mould, then place in the freezer.
Assembly
Ingredients
- None
Method
1
Fill the mini magnum moulds three-quarters full with the chocolate tonka bean mousse.
2
Add the praline crunch and then the hazelnut biscuit, pressing down gently.
3
Insert the small wooden stick.
4
Freeze overnight.
Decoration
Ingredients
- caramelised chocolate chip pieces
- chocolate balls
Method
1
Remove the mini magnums from the freezer and unmould carefully.
2
Place the frozen entremet on a wire rack set over a plate or tray to catch the excess glaze.
3
Warm the cocoa mirror glaze in the microwave to about 28–30°C / 86°F. Dip the mini magnums in the glaze, let drain briefly, then place on a serving dish.
4
Leave to defrost in the fridge — allow about 2 hours for this size.
Gallery
