Gingerbread and Chocolate Mousse Timbales

Preparation info

  • Difficulty

    Complex

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Gingerbread Génoise

  • 880 g / 1 lb 15.04 oz eggs
  • 493 g / 1 lb 1.38 oz dark brown sugar
  • 6 g / .21 oz salt
  • 246 g / 8.68 oz bread flour
  • 246 g / 8.68 oz pastry flour
  • 12 g / .42 oz ground ginger
  • 6 g / .21 oz ground cinnamon
  • 3 g / .11 oz ground clove
  • 2 g / .07 oz ground nutmeg
  • 83 g / 2.93 oz butter, melted but cool
  • 23 g / .81 oz crystallized ginger, finely diced

Bitter Chocolate Mousse

  • 405 g / 14.29 oz eggs
  • 166 g / 5.86 oz sugar
  • 536 g / 1 lb 2.19 oz bitter chocolate (64%)
  • 893 g / 1 lb 15.5 oz heavy cream (40% fat)

Shiny Chocolate Glaze

  • 41 g / 1.45 oz gelatin sheets
  • 832 g / 1 lb 13.35 oz sugar
  • 441 g / 15.56 oz water
  • 250 g / 8.82 oz Dutch-process cocoa powder
  • 249 g / 8.78 oz crème fraîche
  • 187 g / 6.6 oz 64% chocolate
  • 1 kg / 2 lb 3.27 oz bitter chocolate (64%)

Method

  1. For the Génoise: Combine the eggs, sugar, and salt in a 20-qt mixer bowl. Place over a hot water bath and bring the contents of the bowl up to 48°C / 120°F while whisking slowly (don’t whisk too vigorously or else too much air will be incorporated and it will take too long for the ingredients to warm up).
  2. Transfer the bowl to a mixer fitted with the whip attachment and whip on high speed for 5 minutes, then turn the speed down to medium and whip for 15 more minutes.
  3. Meanwhile, preheat a convection oven to 176°C / 350°F, open the vents, and turn the fan speed down to low.
  4. Grease a full-size sheet pan and line it with parchment paper. If desired, line the sheet pan with a nonstick rubber mat; if so, grease only the border of the pan.
  5. Sift the flours and ground spices together twice.
  6. After the eggs have whipped to full volume, take the bowl off the mixer and gently fold in the dry ingredients.
  7. Fold in the butter carefully (so as not to deflate the génoise) and then quickly fold in the diced crystallized ginger.
  8. Immediately pour the batter into the prepared sheet pan and spread out evenly with an offset spatula. Bake until golden brown and the sponge springs back when gentle pressure is applied to it at the center of the pan, about 15 minutes.
  9. Cool to room temperature. Freeze the génoise for 2 hours and cut with a 2.5-cm / 1-in round cutter. One round will be used per portion.
  10. Reserve in an airtight container in refrigeration.
  11. For the Mousse: Line 10 stainless steel cylinders or PVC tubes 5 cm / 2 in by 2.5 cm / 1 in diameter with acetate.
  12. Place one of the cutout gingerbread cake rounds inside each of the prepared cylinders.
  13. Whip the eggs and sugar over a double boiler until the mixture is slightly thick and has reached 60°C / 140°F. Keep stirring but not whipping. Do not allow the mixture to exceed 63°C / 145°F, because the egg will start cooking. Let it cool until it reaches room temperature (about 21°C / 70°F). Do not let it get too cold because the chocolate will be folded in soon, and if this egg mix is cold, the chocolate will set.
  14. Melt the chocolate over a double boiler. Let it cool to 37°C / 100°F.
  15. Whip the cream to medium-stiff peaks, making sure it’s not over- or under-whipped. Reserve refrigerated until needed.
  16. Whisk the bitter chocolate into the egg mixture. Fold in the whipped cream in 2 additions. This will help maintain volume; if the cream is folded in all at once it won’t be as light and airy.
  17. Place the mousse in a piping bag and portion immediately into the prepared cylinders.
  18. Even out the top with a small offset spatula. Freeze for 1 hour.
  19. For the Glaze: Bloom the gelatin in ice-cold water. In a saucepan, bring the sugar, water, cocoa powder, and crème fraîche to a boil. Once it boils, add the chocolate and stir until dissolved. Squeeze out the excess water from the gelatin and add to the mixture. Stir until the gelatin is melted.
  20. Strain through a fine-mesh strainer. Cool the glaze to 38°C / 100°F before applying or reserve refrigerated. Use a double boiler to re-warm if necessary.
  21. For the Timbales: Temper 1 kg / 2 lb 3.27 oz of dark chocolate (64%).
  22. Remove the frozen mousse from the cylinders and peel the acetate off.
  23. Set 10 acetate strips to wrap the timbales on a sheet of parchment paper. They should be as tall as the stainless steel ring and long enough to wrap around the unmolded timbales with about 2.5 cm / 1 in excess to overlap slightly.
  24. Pipe the tempered chocolate onto the acetate sheets. Spread into a thin layer using a small offset spatula. Wrap only 4 or 5 timbales at a time. Otherwise, the chocolate might set on the acetate strip and you won’t be able to wrap the timbale.
  25. Once the chocolate has been spread on the acetate sheet, wrap it around the timbale. Push the first timbale to the border of the sheet pan it is on, pressing the ends against the frame so the strip won’t open up. Do the same with the remaining timbales. Refrigerate.
  26. Warm the shiny glaze to 38°C / 100°F over a hot water bath. Pour the glaze on top of each timbale. It should dome on top. If it is too cold, it will ripple and set that way, and if it’s too hot it will look concave. It is crucial to have the right temperature to obtain the domed look.
  27. Reserve refrigerated until needed.