Rocher-style Mignardises

Ingredients

4 servings

• 200 g of Côte d’Or L'Original Dark Chocolate
• 50 g of flour
• 100 g of caster sugar
• 100 g of butter + 1 knob for the mold
• 3 eggs
• 200 g of Côte d’Or L'Original Dark Chocolate
• 50 g of crushed hazelnuts
• 35 g of vanilla icing sugar
• 150 g of mascarpone
• 230 g of very cold full-fat liquid cream

Steps

1. 1

   Preparing the chocolate cake: Preheat your oven to 180°C (356°F).

2. 2

   In a saucepan, melt the Côte d’Or L'Original Noir® chocolate and the butter cut into pieces over very low heat. In a bowl, add the sugar, eggs, and flour. Mix.

3. 3

   Add the chocolate/butter mixture. Mix well.

4. 4

   Butter and flour your rectangular cake pan, then pour the cake batter into it. Bake in the oven for about 20 minutes. Let the cake cool in its pan and set aside for the rest of the recipe.

5. 5

   For the chocolate shells: Melt the Côte d’Or L'Original Noir® chocolate in a double boiler. Add the hazelnuts to the melted chocolate.

6. 6

   Cut the cake into square pieces and place them on a rack. Cover them with chocolate to coat them using a spoon. Keep the chocolate shells in the fridge.

7. 7

   For the whipped cream: Place the bowl and whisk in the freezer beforehand. Then mix the cream, mascarpone, sugar, and vanilla in the bowl. Whip until you obtain whipped cream. Quickly move this whipped cream into a cold container and store it in the cold.

8. 8

   For assembly: Take the chocolate shells out of the fridge. Turn the cakes over and put a swirl of whipped cream on top. Add a few shavings of Côte d’Or L'Original Noir® chocolate.