Un post per choco-addicted – Crostata con mousse al cioccolato fondente

 

Continuo a parlare di frolla, ma questa volta con una declinazione diversa, tutta dedicata ai chocoholic.

Io non rientro in questa schiera (sarà ironico, vista la scelta di frequentare un corso di pasticceria, ma io preferisco di gran lunga il salato), ma devo ammettere che è davvero arduo dire di no ad una fetta di questa crostata, in cui la pasta frolla funge da guscio croccante ad una morbida e voluttuosa mousse al cioccolato fondente. Si tratta di un dolce davvero equilibrato nei sapori e per nulla stucchevole, e quindi si è meritato la mia piena approvazione (e anche quella di tutte le persone che l’hanno assaggiato).

Il merito della ricetta è tutto di Cristina, aka Zucchero & Sale; io, però, ho utilizzato la ricetta della mia pasta frolla per crostate (specifico, perché è diversa da quella per i biscotti), ho aumentato le dosi del ripieno (mantenendo le sue proporzioni) e l’ho guarnita a modo mio, sfruttando il contrasto fra il cioccolato e dei frutti aciduli e coloratissimi, gli alkekengi.

 

Crostata alla mousse di cioccolato - collage blog

Crostata con mousse al cioccolato fondente
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Ricetta: Dessert, Crostata, Cioccolato
Cucina: Italiana
Autore:
Tempo di preparazione:
Tempo di cottura:
Tempo totale:
Porzioni: una crostata di diametro 24 cm
Ingredienti
  • PER LA PASTA FROLLA
  • 250 g di farina
  • 150 g di burro
  • 100 g di zucchero
  • 60 g di tuorli d'uovo (la ricetta base -con dosi doppie- prevede 80 g di tuorlo e un uovo intero. Siccome mi serviva per una crostata, e l'albume è utile a dare sostanza alla frolla, in modo che non si spezzi tagliando le fette, ho dimezzato le dosi, ma ho ridotto la quantità di tuorlo, lasciando invariato l'albume)
  • 50 g di uovo intero
  • un pizzico di sale
  • parte aromatica (per me vaniglia)
  • PER LA FARCIA
  • 300 ml di panna fresca
  • 180 g di cioccolato extra-fondente (o fondente, come preferite) tritato al coltello
  • 3,5 cucchiai di zucchero a velo
  • PER DECORARE
  • alkekengi
Procedimento
  1. Preparate la frolla con largo anticipo (volendo anche un giorno o più prima): lavorate il burro con lo zucchero, finché quest’ultimo non sarà completamente assorbito. Fate un buco nel mezzo dell’impasto ottenuto, versatevi i tuorli, l'uovo intero, la parte aromatica (per me i semini di un quarto di bacca di vaniglia), un pizzico di sale, e lavorate nuovamente.
  2. Aggiungete infine la farina setacciata, impastando il tutto fino ad ottenere una palla. Tutto questo processo deve avvenire il più velocemente possibile (circa 5 minuti), e senza lavorare troppo il burro.
  3. Formate una palla, avvolgetela nella pellicola per alimenti e lasciatela riposare in frigorifero ALMENO un’ora (ma maggiore sarà il riposo, meglio sarà per la frolla).
  4. Riprendete quindi la pasta, ponetela su una superficie leggermente infarinata e stendetela fino ad uno spessore di circa 5 mm. Capovolgete la teglia che intendete utilizzare per la crostata e ritagliate la pasta 1 cm intorno ai bordi. Imburrate ed infarinate leggermente la teglia, quindi arrotolate la frolla sul mattarello e svolgetela nella teglia. Bucate abbondantemente il fondo della frolla, coprite con un cerchio di carta da forno il fondo e mettete dei pesi (io utilizzo le sfere di ceramica, ma va benissimo anche il sale grosso che, a differenza dei legumi secchi, non fa odore e si può riutilizzare). Probabilmente vi avanzerà della frolla, che potete conservare per un'altra volta o utilizzare per delle crostatine (in una riuscirete ad utilizzare la farcia al cioccolato).
  5. Pre-riscaldate il forno a 175° C e, mentre il forno arriva in temperatura, lasciate ancora riposare la frolla nel frigorifero. Cuocete quindi il vostro guscio in forno caldo per circa 15-20 minuti. Sfornate la frolla e lasciatela raffreddare completamente, poi togliete i pesi e la carta da forno.
  6. Mentre il guscio raffredda, preparate la mousse: portate a bollore 180 ml di panna fresca, togliete dal fuoco, aggiungete il cioccolato tritato e mescolate bene fino ad ottenere un composto omogeneo. Fate raffreddare.
  7. Montate la panna rimanente (120 ml) con lo zucchero a velo e, con l’aiuto di una spatola, incorporatela mescolando dal basso verso l’alto alla ganache ormai fredda.
  8. Versate il tutto nel guscio di frolla e ponete in frigo per almeno tre ore.
  9. Decorate con gli alkekengi o con ciò che preferite (frutti rossi, scaglie di cioccolato...)

Crostata alla mousse di cioccolato - mamma e figlia blog

82 pensieri su “Un post per choco-addicted – Crostata con mousse al cioccolato fondente

  1. che bella! Complimenti davvero, è venuta perfetta! Mi segno la ricetta della tua frolla, la volgio provare 🙂 e anche l’abbinamento con gli alchechengi mi piace un sacco!!

    1. Grazie Cristina, sono molto contenta che la mia reinterpretazione (seppure con modifiche minime) ti sia piaciuta.. La ricetta della frolla che ho utilizzato qui e’ perfetta (secondo me) per le crostate: rimangono “frollose”, ma non si sbriciolano appena tenti di tagliare la fetta! E grazie ancora per la ricetta: cioccolatosa e per niente stucchevole: perfetta per chocoholic e non! Buona domenica,
      Giulia
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