Opera – Mon Amour

Serves: 8 Chocolate used:
Beni Wild Harvest
Cru Virunga
Difficulty: You're a chef now
Preparation time: 30 minutes and up


Hazelnut Daquoise

  1. Preheat the oven to 200°C.
  2. Roast the hazelnuts and almonds slightly and let them cool down.
  3. Melt the butter slowly.
  4. Mix the nuts with the starch and half of the amount of the sugar.
  5. Beat the egg whites with the remaining sugar. Fold in the nut mix.
  6. Take one tablespoon of the mixture and add it to the butter. Stir until smooth and add the rest.
  7. Add the flour carefully to the butter.
  8. Spread the daqouise on a silicon mat or a baking paper. Cover it with powdered sugar and bake it 18-20 minutes.
  9. Let the daqouise cool and cut out the required form. (One big circle for a cake or little circles for tartlets).


White Coffee Mouse

  1. Heat up the milk. Open and scratch out the vanilla pod and add it with the mocca beans to the milk. Leave it over night.
  2. Fill the milk into a clean pot on the next day and remove the vanilla pod and the mocca beans.
  3. Heat up the milk again.
  4. Beat the egg yolks together with the sugar and add it to the hot milk. Stir until smooth.
  5. Soak the gelantine in icy water, squeeze it to remove the water and add it to mixture.
  6. Whip the cream and fold it in as well.
  7. Fold in the Crue de Cacao.
  8. Put the mousse into hemisphere shaped cake molds and add a “griotte” cherry into each cake mold.
  9. Cover the cake molds and freeze them.


Chocolate Mousse

  1. Heat up the milk.
  2. Beat the egg yolks together with the sugar and add it to the hot milk. Stir until smooth.
  3. Pour the mixture over the chocolate and emulsify everything with a blender or a whisk.
  4. Whip the cream and fold it in the Ganache.
  5. Fill the Ganache into silicon cake molds with a piping bag. Use a spoon to spread the mousse to the rim to prevent little air bubbles in the tartlets.
  6. Put the frozen core into the cake molds.
  7. Fill up the rest with the chocolate mousse.
  8. Take the cake bottom and soak it with the mixture of strong mocca, hazelnut liqueur and sugar syrup.
  9. Add the cake bottom carefully to the chocolate mousse.
  10. Cover the tartlets with paper and freeze them completely.


Mirror Glazing

  1. Heat up water, sugar and glucose syrup to 103°C.
  2. Add the sweetened evaporated milk and stir until smooth.
  3. Soak the gelantine in icy water, squeeze it and stir it into the glazing.
  4. Add the couverture and emulsify everything with the blender. Avoid making bubbles.
  5. Leave the glazing over night.
  6. On the next day, heat up the glazing to 30 degrees and glaze the frozen tartlets.



Decorate the tartlets with hazelnuts and gold leaves.


Thanks to Laura Bremer for this amazing recipe!

[pinit color="red"]

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