Chocolate Trianon

Before starting this Chocolate Trianon recipe, organise the necessary ingredients for the Russe biscuit.

Make the Russe biscuit.

Spread the preparation on a sheet of greaseproof paper, cut to the dimensions of a baking sheet (40 x 30cm).

Bake at 180°C (gas 4) for 10 minutes.

The biscuit should rise a little and remain soft. When cooked, remove from the oven and leave to cool.

Organise the necessary ingredients for the crunchy praline.

Work the almond and hazelnut praline with a spatula to soften it.

Add the melted dark chocolate.

Gently combine with a spatula.

Add the pailleté feuilletine flakes.

Using a stainless steel rectangular ring (20 x 10cm), cut a rectangle of Russe biscuit.

Using a brush, spread some melted chocolate to coat the surface of the biscuit.

Place in the fridge until set.

When set, flip the biscuit onto a baking sheet.

Place the ring around the biscuit rectangle.

Spread the crunchy praline on top.

Make it an even, compact layer, to a thickness of about 1 cm.

Leave in the fridge to set.

Organise all the necessary ingredients for the chocolate mousse.

Beat the whipping cream until you obtain a whipped cream.

Pour the milk over the melted dark chocolate.

Combine well with a whisk.

Add 1/3 of the whipped cream to the chocolate preparation.

Combine vigorously with a whisk.

Add the remaining whipped cream and combine gently with a rubber spatula.

Pour the chocolate mousse on top of the praline.

Spread and even the surface.

Using a decorating comb, make parallel lines to create a ridged effect on the surface. Place in the fridge to set for at least a couple of hours.

When set, remove the rectangular ring, gently heating the sides with a blow torch.

Gently slide the ring upwards to remove.

Sprinkle the surface with cocoa powder.

Decorate the surface with chocolate spirals (sprayed with gold colouring) and a few white chocolate Crispearls.