Dark chocolate

16cm diameter

Debic Dark chocolate mousse Chocolate glaçage


For 4 servings

Dark chocolate mousse

10 g gelatin powder

50 g water (1)

100 g sugar

30 g water (2)

100 g egg yolk

250 g dark chocolate 65%

200 g whole milk

540 g Debic Stand & Overrun

Chocolate sponge

400 g egg whites

360 g castor sugar

320 g egg yolks

174 g flour

80 g cocoa powder

Chocolate glaçage

27 g gelatin powder

135 g water (1)

400 g Debic Cream 35%

300 g water (2)

300 g sugar (1)

300 g sugar (2)

300 g glucose

200 g cocoa powder

Mascarpone lime cream

1000 g Debic Cream Plus Mascarpone

Mascarpone lime cream

80 g sugar

1 lime, the zest

Chocolate sablé

900 g Debic Cake Gold

110 g whole eggs

720 g brown sugar

13 g lemon juice

9 g salt

45 g baking powder

1180 g flour

100 g cacao powder


Dark chocolate mousse

Mix the gelatin powder with the water (1).

Mix water (2) with the sugar and bring to the boil.

Whip the egg yolks.

When the sugar is at 120 °C add to the airy yolks and whip until cooled down.

Melt the dark chocolate.

Boil the milk and add the gelatin mass to let it melt.

Mix the chocolate with the milk.

Mix with the pâte à bombe.

Whip the Debic Stand & Overrun and fold in to the pâte à bombe.

Chocolate sponge

Whip the egg whites with the sugar.

Once the foam is airy, mix in the yolks.

Fold in the sifted cocoa powder and flour.

Spread on a baking tray 1 cm thick and bake at 225 ° C for 12 min.

Chocolate glaçage

Mix the gelatine powder with the water.

Bring the Debic Cream 35%, the sugar (1) and the glucose to the boil.

Mix sugar (2) with the cocoa powder and mix with the water (2).

Combine with the boiled cream and heat to 105 °C.

Cool down to 70 °C and add the gelatin mass to melt.

Mascarpone lime cream

Mix the sugar with the Debic Cream Plus Mascarpone and add the lime zest.

Whip on medium speed till airy.

Chocolate sablé

Mix the Debic Cake Gold, the eggs and the brown sugar.

Add the salt and the lemon juice.

Add the flour, the cocoa powder and the baking powder.

Roll the chocolate sablé to 6 mm, cut in 16 cm circles and bake at 180 °C for 20 minutes.


Cut the chocolate sponge cake in 10 cm circles and place one in a mould of 13 cm.

Cut the chocolate sponge cake in 10 cm circles and place one in a mould of 13 cm.

Reserve in the freezer.

Fill a 14 cm mould with chocolate mousse and press the lime interior in the centre.


Glaze with chocolate glaçage at 24 °C.

Place on the sable.

Decorate with the mascarpone lime cream, out of a piping bag with a St.-Honoré nozzle.

Finishing touch

Finish with some chocolate decorations.