Cocoa Biscuit
300 g egg whites
200 g egg yolks
250 g sugar
200 g flour
50 g cocoa

Coffee Bavarois
250 g espresso coffee
75 g egg yolks
75 g sugar
8 g gelatine
250 g partially-whipped cream

Chocolate mousse
300 g cold semi-freddo base
375 g dark chocolate
600 g partially-whipped cream

For the semi-freddo base:
100 g sugar
125 g of fondant (sugar)
250 g pasteurized egg yolks

Shiny glaze
40 g glucose
120 g dextrose
40 g water
180 g cream
350 g sugar
140 g cocoa powder
20 g skimmed milk powder
30 g gelatine in sheets
400 g neutral jelly


Cocoa Biscuit
Whisk the egg whites in an electric planetary mixer and when they begin to hold their shape, add the sugar and continue to whisk until you achieve a shiny meringue. Slowly add the egg yolks onto the egg whites in a steady trickle and continue whisking for a few seconds until they are well blended. Remove the mixture from the machine and by hand, gently fold in the well-sifted flour and cocoa, lifting from the bottom to the top. Spread a thin layer of the mixture (about 1 cm) on a sheet of baking paper and bake at 250°C (480°F) for 3/4 minutes. Remove the biscuit layer from the oven and chill (or put in the freezer).

Coffee Bavarois
Heat the coffee and pour onto the egg yolks together with the sugar, stir immediately and return to the heat, up to a temperature of 85°C (185°F). Remove from the heat and add the hydrated gelatine and let it cool. Incorporate the partially-whipped cream.

Chocolate mousse
In an electric planetary mixer, whisk the egg yolks with the sugar. When the mixture is thick and creamy, add the fondant in small pieces, shaped with your hands, little by little. Continue to assemble until everything is well blended and assembled.

For the semi-freddo base:
Prepare the semi-freddo base. Melt the chocolate and add a small amount of the whipped cream. Combine with the whole semi-freddo base and gently add the remaining whipped cream.

Shiny glaze
Heat the water and cream to 40°C (104°F). Mix the dextrose, sugar and milk powder and add to the previous mixture. Add the glucose and cook up to 85/90°C (185/195°F). Incorporate the cocoa and bake cook to 104°C (219°F). Combine the gelatine (previously hydrated sheets) and the neutral jelly and emulsify with a hand blender.


In a 12×12 cm square frame, insert a square of cocoa biscuit soaked with a mixture of 200 g of vanilla syrup and 200 g of espresso coffee. spread a layer of chocolate mousse over the top. Chill (or put in freezer).
Insert another square of soaked biscuit and spread a layer of coffee bavarois over it. Chill again.
Add a third soaked biscuit and complete, flush with the frame, with a layer of mousse. Chill (or put in freezer).
Decorate the surface with the glaze and carefully remove the frame.
Decorate as desired with plain chocolate.

Chef : Gianluca Aresu
Credits Italian Chef Cooking School. Ph. Adriano Mauri

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