{"id":28570,"date":"2021-01-05T11:00:36","date_gmt":"2021-01-05T11:00:36","guid":{"rendered":"https:\/\/horecamagazine.be\/mousse-au-chocolat-cacahuetes-caramelisees-confiture-de-banane\/"},"modified":"2021-01-05T11:00:40","modified_gmt":"2021-01-05T11:00:40","slug":"mousse-au-chocolat-cacahuetes-caramelisees-confiture-de-banane","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/mousse-au-chocolat-cacahuetes-caramelisees-confiture-de-banane\/","title":{"rendered":"Mousse au chocolat, cacahu\u00e8tes caram\u00e9lis\u00e9es, confiture de banane"},"content":{"rendered":"

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Ingr\u00e9dients <\/b><\/h4>\n

pour 4 personnes<\/strong><\/p>\n

Sabl\u00e9 au chocolat :<\/strong>
25 g de poudre d’amande, 50 g de cacao en poudre, 160 g de farine, 80 g de sucre glace, 125 g de beurre, 1 \u0153uf, 1 pinc\u00e9e de sel<\/span><\/p>\n

Mousse chocolat et cacahu\u00e8tes :<\/strong>
42 g de sucre, 70 g de blanc d’\u0153uf, 50 g de lait, 25 g de cr\u00e8me, 60 g de jaune d’\u0153uf, 60 g de chocolat noir 50 \u00e0 60 %, 30 g de beurre de cacahu\u00e8tes, 200 g de cr\u00e8me fouett\u00e9e au \u00be, 150 g de meringue<\/span><\/p>\n

Gla\u00e7age chocolat :<\/strong>
100 g d\u2019eau, 133 g de sucre, 75 g de poudre de cacao, 100 g de cr\u00e8me, 10 g de g\u00e9latine en feuilles hydrat\u00e9es <\/span><\/p>\n

Confiture de banane :<\/strong>
2 bananes, 100 g de cassonade, 1 pinc\u00e9e de noix de muscade r\u00e2p\u00e9e, 30 g de beurre<\/span><\/p>\n

Finition :<\/strong>
Cacahu\u00e8tes caram\u00e9lis\u00e9es, copeaux de chocolat<\/span><\/p>\n

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pr\u00e9paration<\/b><\/h4>\n

Sabl\u00e9 au chocolat<\/strong><\/p>\n

Mixer le beurre avec le sucre durant 1 minute. Dans un bol, ajouter lentement \u00e0 la farine, la poudre d\u2019amande, le cacao et le sel puis fouetter le tout. Racler les c\u00f4t\u00e9s du bol si n\u00e9cessaire et ensuite incorporer l’\u0153uf. Rouler la p\u00e2te entre deux feuilles de papier cuisson de 0,5 cm d\u2019\u00e9paisseur. Laisser refroidir pendant une heure. Couper ensuite \u00e0 l\u2019aide d\u2019un emporte-pi\u00e8ce rectangulaire et placer sur une plaque de cuisson. Cuire au four \u00e0 160\u00b0C pendant 18 minutes. Garder \u00e0 temp\u00e9rature ambiante.<\/span><\/p>\n

Mousse chocolat et cacahu\u00e8tes caram\u00e9lis\u00e9es<\/strong><\/p>\n

Faire bouillir le lait et la cr\u00e8me puis verser sur l’\u0153uf. Fouetter et verser sur le chocolat et le beurre de cacahu\u00e8tes. Emulsifier. Incorporer avec une spatule la meringue et ensuite la cr\u00e8me fouett\u00e9e. Remplir 4 moules rectangulaires de petite largeur dans lesquels on a dispos\u00e9 le sabl\u00e9 au chocolat. Mettre au cong\u00e9lateur.<\/p>\n

Gla\u00e7age chocolat<\/strong><\/p>\n

Faire bouillir le sucre et l\u2019eau pour dissoudre le sucre. Hors du feu, incorporer avec un fouet la poudre de cacao. Mixer jusqu\u2019\u00e0 obtenir une mixture brillante et homog\u00e8ne. Incorporer la cr\u00e8me et ensuite la g\u00e9latine. Garder \u00e0 temp\u00e9rature ambiante.<\/p>\n

Confiture de banane<\/strong><\/p>\n

Dans une casserole, cuire le sucre avec le beurre. Quand le sucre est fondu ajouter les bananes coup\u00e9es en morceaux. Cuire sur feu doux pendant 2 minutes. Mixer avec un m\u00e9langeur \u00e0 main pour obtenir une p\u00e2te lisse, si n\u00e9cessaire ajouter un peu d’eau pour desserrer la p\u00e2te.<\/p>\n

Finition <\/strong><\/p>\n

D\u00e9mouler les moules de mousses au chocolat. Les placer sur un grill avec une plaque dessous puis enrober du gla\u00e7age. Avec une petite spatule, transf\u00e9rer les mousses et placer sur les bases sabl\u00e9es. Sur une assiette blanche \u00e9taler une cuill\u00e8re \u00e0 caf\u00e9 de la confiture de banane et poser les mousses dessus. D\u00e9corer avec les cacahu\u00e8tes caram\u00e9lis\u00e9es et les copeaux de chocolat.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_4″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″]<\/p>\n

SUGGESTION DE VIN<\/h4>\n

Porto Barros Tawny 10 Years Old<\/b><\/p>\n

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Ingr\u00e9dients pour 4 personnes Sabl\u00e9 au chocolat : 25 g de poudre d’amande, 50 g de cacao en poudre, 160 g de farine, 80 g de sucre glace, 125 g de beurre, 1 \u0153uf, 1 pinc\u00e9e de sel Mousse chocolat et cacahu\u00e8tes : 42 g de sucre, 70 g de blanc d’\u0153uf, 50 g de […]<\/p>\n","protected":false},"author":5,"featured_media":28511,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-28570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nMousse au chocolat, cacahu\u00e8tes caram\u00e9lis\u00e9es, confiture de banane | Horeca 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