Today, we’re sharing another recipe from our friend Luz María Lagoa Vives.
Hello everyone, this is my last post of the year, a recipe to share with family tonight. I wish you a wonderful New Year! Personally, I always wish for good health first; everything else will follow in a positive way.
Be happy and behave well! It’s been a pleasure sharing my humble creations with you throughout this year, which is coming to an end.
Today’s recipe is very simple: Nougat and Crunchy Dark Chocolate Mousse with an Orange Glaze, which I think pairs perfectly.
Ingredients for Crunchy Nougat and Dark Chocolate Mousse Cake with Thermomix
Base:
- 180 g biscuits (any type you prefer)
- 75 g butter (melted)
Mousse:
- 400 g crunchy dark chocolate nougat
- 750 ml heavy cream (whipping cream)
- 35 g unsweetened cocoa powder
- 150 ml milk
- 90 g sugar
- 5 sheets of neutral gelatin
Orange Glaze:
- 200 g orange marmalade
- 5 tablespoons water
- 1.5 sheets neutral gelatin
Preparation of Crunchy Nougat and Dark Chocolate Mousse Cake with Thermomix
Base:
- Place the biscuits in the Thermomix, process for 10 seconds at speed 6. Transfer to a bowl and add the melted butter. Mix well.
- Line the base of a mold with baking paper and the sides with acetate. Press the mixture into the base using the back of a glass or similar tool. Refrigerate.
Mousse:
- Pour the cream, sugar, and cocoa powder into the Thermomix and semi-whip on speed 3.5 (the mixture should have shallow ridges). Set aside.
- Soak the gelatin sheets in cold water for 6–8 minutes.
- Cut the nougat into 2–3 pieces, place it in the Thermomix, and chop for 10 seconds at speed 5. Transfer to a bowl, add the hot milk, and stir.
- Drain the gelatin sheets and add them to the mixture. Stir until fully dissolved (if needed, heat the mixture briefly in the microwave). Allow it to cool.
- Add 4 tablespoons of the semi-whipped cream to the nougat mixture and gently fold with a spatula to equalize the temperature and prevent curdling. Then, fold in the rest of the cream.
- Remove the base from the fridge, pour in the mousse, smooth the surface, and refrigerate for about 4 hours.
Orange Glaze:
- Soak the gelatin sheets in cold water for 6–8 minutes.
- Heat the marmalade with water, drain the gelatin sheets, and add them. Stir until fully dissolved.
- Remove the cake from the fridge and pour the glaze over the top. Refrigerate for another 4–6 hours until set.
Once set, remove the cake from the mold and decorate as desired.
Now just enjoy – Bon appétit!
