Cœur Plénitude (continued)

Name: Cœur Plénitude (continued)
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Cuisine: Chinese
Ingredients: 275 g Whole milk; 150 g Guanaja dark chocolate (Valrhona); 250 g Caraïbe dark chocolate (Valrhona); 125 g Butter (La Viette); 800 g Ganache (using the previous recipe); 130 g Caramel pieces; 320 g Guanaja dark chocolate (for making sea salt sheets); 6 g Sea salt (crushed and sifted); 70 g Granulated sugar; 20 g Water; 45 g Whole egg; 55 g Egg yolk; 165 g Caraïbe dark chocolate (Valrhona); 225 g Heavy cream (32% fat); 30 g Crushed sea salt chocolate pieces

Complete recipe featuring ganache, caramel ganache, sea salt chocolate discs, zabaglione mousse, and assembly and decoration instructions.

5 hours

Easy

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Ingredients

Whole milk 275 g

Guanaja dark chocolate (Valrhona) 150 g

Caraïbe dark chocolate (Valrhona) 250 g

Butter (La Viette) 125 g

Ganache (using the previous recipe) 800 g

Caramel pieces 130 g

Guanaja dark chocolate (for making sea salt sheets) 320 g

Sea salt (crushed and sifted) 6 g

Granulated sugar 70 g

Water 20 g

Whole egg 45 g

Egg yolk 55 g

Caraïbe dark chocolate (Valrhona) 165 g

Heavy cream (32% fat) 225 g

Crushed sea salt chocolate pieces 30 g

Instructions

Make the ganache

Bring the milk to a boil; chop the chocolate, pour one third into the boiling milk and stir starting from the center, gradually expanding the motion outward. Repeat this twice with the remaining chocolate, then add the butter softened at room temperature. Pour into a stainless-steel pan to cool. Use when the ganache begins to set.

Make the caramel ganache

Using a spatula, mix the soft-textured ganache with the caramel pieces, without overmixing. Then form into heart shapes 1 cm smaller than the assembly ring.

Make the sea salt dark chocolate sheets

Crush the sea salt with a rolling pin and sift through a medium-fine sieve; use only the finest crystals. Temper the chocolate. Spread it onto a 40x60 cm plastic sheet. Cover with a second plastic sheet and weigh it down to prevent deformation while the chocolate crystallizes. Refrigerate for a few hours. These sheets are used for the mousse and the decoration.

Make the sea salt chocolate shavings sabayon mousse

In a mixer bowl fitted with the whisk attachment, whip the very cold cream. Cook the water and sugar to 128°C. Pour the cooked sugar over the whole eggs and egg yolks, whip on high speed to cool for 3 minutes, then whip on medium speed until completely cooled. Add one quarter of the whipped cream to the melted chocolate, stir, add the remaining cream, stir again, then fold in the cooled sabayon and the crushed sea salt chocolate pieces; gently combine. Use immediately.

Assembly, finishing and decoration

Place a heart-shaped ring on a baking sheet and line the edges with plastic strips. Place the first macaron disc at the bottom, fill halfway with mousse, then press the caramel ganache on top. Add a little more chocolate mousse, then place the second macaron disc. Smooth the surface with the chocolate mousse and place in the freezer for 3 hours before unmolding. Set a stainless-steel rack over a baking sheet with edges and put the dessert on it. Glaze with tempered chocolate mirror glaze; tap the rack so the excess drips off. Decorate the sides with irregularly broken sea salt dark chocolate pieces and place an ivory-colored sea salt chocolate on top, ideally slightly off to one side.