Amaretti Sablé with Chocolate Mousse and Chocolate Glaze

Preparation

Sablé:

1. Grind the amaretti biscuits in a mixer until powdered.
2. Transfer to the bowl of a stand mixer, add the soft butter and mix with the paddle attachment until creamy.
3. Add the flour and continue mixing until a dough forms.
4. Wrap the dough in cling film and refrigerate for 1 hour.

Cocoa mousse:

1. Soak the gelatin in cold water.
2. Warm the Babbi Cocoa Cream in a bain-marie until fluid.
3. In a chilled mixer bowl, semi-whip the cream (not too soft, not too firm).
4. Add the squeezed gelatin to the warm cocoa cream and dissolve completely.
5. Pour over the whipped cream and fold gently from bottom to top with a spatula.

Baking the sablé:

1. Place the ring mould on a baking tray lined with parchment paper.
2. Roll the dough between two sheets of parchment to a thickness of 5 mm.
3. Transfer it carefully inside the ring, leaving a 1 cm edge; remove excess dough.
4. Bake at 160°C for 20 minutes.

Chocolate glaze:

1. Sift sugar and cocoa together.
2. Soak the gelatin.
3. In a saucepan, heat water and cream over low heat to 70°C.
4. Add the sugar/cocoa mixture and continue cooking until 100°C.
5. Remove from heat, add the squeezed gelatin and stir well.
6. Transfer to a bowl and cover with cling film.

Assembly:

1. Melt the white chocolate in a bain-marie or microwave.
2. Remove the sablé from the mould and place on a serving tray.
3. Brush the entire surface with melted white chocolate to keep it crisp once filled.
4. Warm the mousse slightly until soft and pour over the sablé base.
5. Refrigerate for 2 hours.
6. Warm the glaze until fluid, then pour over the entire surface of the cake.
7. Allow to cool before placing back in the fridge.
8. Optional decoration: tempered chocolate arches, amaretti pieces, gold leaf fragments.

This recipe participates in the “Babbi Dolci Freschi” contest by Babbi and Ifood.
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