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Mango and White Chocolate Mousse Cake

A true centerpiece and a celebration of Mango and white Chocolate. The delectably chewy dacquoise is the perfect contrast for the light mousse.

6-8 Generous portions

15-30 minutes

Lindt Excellence Extra Silky White

Medium

Ingredients

For the Darquoise

  • 160g Almonds, whole with skin on, roasted
  • 160g Pure icing sugar
  • 200g Egg white (from around 5-6 eggs) 
  • 50g Raw caster sugar
  • Little extra raw sugar

For the Mousse

  • 300g Mango puree
  • 300g Cream, pure, 35%, softly whipped
  • ~80g Caster sugar (depends a little on the sweetness of the mango)
  • 125g Lindt Excellence Extra Silky 
  • 50ml Milk 
  • 10g Gelatine, gold grade (5 sheets) 

To finish

  • Chocolate shards
  • Extra Mango

Any sponge such as Joconde or a plain sponge would work for this.

Directions

  • 1

    For the Dacquoise

    • Preheat the oven to 180°C 

      Set aside around 30g of almonds and chop them coarsely.

  • 2

    Combine the

    • Remaining almonds and icing sugar in a food processor and blitz until fine.

  • 3

    In the meantime

    • Make a meringue with the egg whites and caster sugar.

  • 4

    Gently fold

    • Icing sugar mixture and the chopped almonds into the meringue and divide into two 20cm Spring forms.

      Sprinkle with little extra raw sugar.

  • 5

    Bake

    • For approximately 15 minutes or until the top is golden. The Darquoise will rise and sink again as it cools.

      Set aside to cool.

  • 6

    For the Mousse

    • Soak the gelatine in ice cold water.

  • 7

    Gently warm

    • The milk with the chocolate until chocolate is just melted.

  • 8

    Add

    • A small amount of mango puree to the chocolate mix. Squeeze the excess water from the gelatine and add to the mango chocolate mix.

      Gently warm until gelatine just melts.

  • 9

    Mix warm chocolate mix

    • Into the remaining mango and then gradually, fold in the softly whipped cream.

  • 10

    To build

    • Top one dacquoise layer in the spring form with Mango mousse, holding back a small amount. 

      Top with the second dacquoise and finish with the remaining mousse.

  • 11

    Allow

    • To set fully. Best in the fridge overnight or the freezer.

  • 12

    To serve

    • Top with slices of mango and decorate with chocolate shards.

Reviews

EXCELLENCE Extra Silky White

EXCELLENCE Extra Silky White

A luxuriously smooth and creamy texture blended with a hint of Madagascan Vanilla that delivers the ultimate white chocolate experience for all of your senses.