Progrès with Two Chocolate Mousses
Dark bittersweet and white chocolate mousses layer on almond meringue. Grand Marnier crème anglaise is used to sauce the plates, adding another flavor note. Progrès is a crunchy cake base made of meringue mixed with ground almonds.
Ingredients
- Progrès
- Almonds - 3 ounces
- Flour - 1-1/2 tablespoons
- Sugar - scant 2/3 cup
- Egg Whites - 3
- Dark Chocolate Mousse
- Bittersweet Chocolate - 7 ounces, chopped
- Heavy (whipping) cream - 1-3/4 cups
- White Chocolate Mousse
- White Chocolate - 9 ounces, chopped
- Heavy (whipping) cream - 1-1/2 cups
- Crème Anglaise with Grand Marnier
- Egg Yolks - 6
- Sugar
- Grand Marnier - 2 tablespoons
- Milk - 2 cups plus 2 tablespoons
- White Chocolate - 3 ounces, shaved
- Bittersweet Chocolate - 3 ounces, shaved
Instructions
To make the progrès: Preheat the oven to 350 F. Line an 11-inch springform pan with parchment paper. Spread the almonds on a baking sheet and toast in a 350 F oven for 5 to 10 minutes (watching carefully to avoid burning). Cool to room temperature. Blend with the flour in a food processor until powdered.
Combine the almond powder and three-fourths of the sugar. Set aside. Beat the egg whites to soft peaks. Slowly add the remaining sugar and beat until stiff peaks form. Carefully fold the dry ingredients into the egg whites. Pour the batter into the prepared pan and bake for 15 minutes. Let cool completely.
To prepare the dark chocolate mousse: Combine the chocolate and half of the cream in the top of a double boiler over barely simmering water; stir gently until melted together. Remove from heat and let cool slightly. Beat the remaining cream until stiff. Carefully fold into the cooled chocolate. Spread the dark chocolate mousse on the progres layer. Refrigerate about 30 minutes while preparing the white chocolate mousse.
To prepare the white chocolate mousse: Combine the chocolate and 1/2 cup plus 2 tablespoons of the cream in the top of a double boiler over barely simmering water; stir gently until melted together. Remove from heat and let cool slightly. Beat the remaining cream until stiff. Carefully fold into the cooled chocolate. Spread on the dark chocolate mousse layer. Cover with plastic wrap; refrigerate for several hours, or overnight.
To prepare the crème anglaise: Heat the egg yolks, sugar, and Grand Marnier in the top of a double boiler over simmering water. Scald the milk in a small pan and slowly pour into the egg-sugar mixture, whisking gently to combine as you pour. Continue cooking until the mixture thickens enough to coat the back of a spoon. Remove from heat; let cool to room temperature.
To serve: Unmold the progrès and garnish the top with white and bittersweet chocolate shavings. Spoon crème anglaise on the plates around the progèes.
