# Tarta de Turrón y Chocolate

This video teaches how to make a chocolate and turron mousse cake without oven, very easy and delicious.

- Cuisine: Spanish
- Category: Dessert
- Language: en

## Ingredients

- 60 g butter
- 150 g Maria cookies
- 3 hojas gelatin sheets
- 250 g almond turron or jijona
- 100 ml milk
- 40 g sugar
- 500 ml cream for whipping
- 75 g chocolate
- 75 ml cream for whipping
- 1 cdta butter

## Instructions

1. Melt 60g of unsalted butter in the microwave at intervals of 30 seconds.
2. Crush 150g of Maria-type cookies in a chopper.
3. Add the melted butter and mix well.
4. Put oven paper on the bottom of the mold and acetate on the walls
5. Pour all the base into the mold and flatten very well with the help of a spoon or a glass.
6. Take the mold to the refrigerator.
7. Hydrate 3 sheets of neutral gelatin in cold water.
8. Add 100ml of milk and sugar to 250g of soft almond turron.
9. Heat the mixture in the microwave for 1 minute.
10. Mix well.
11. Drain the hydrated gelatin leaves and add to the mixture.
12. Mix until the gelatin dissolves.
13. Let the mixture to room temperature.
14. Semi-whip 500ml of cream using an electric mixer.
15. Add four spoons of semi-whipped cream to the turron mixture.
16. With a pastry tongue and making enveloping movements, integrate the mounted cream very well.
17. Add all the turron mixture to the cream and mix with a spatula.
18. Pour the mousse on the base.
19. Spread  a little to distribute the almonds well.
20. Take the mold to the refrigerator.
21. Let the cake set in the refrigerator for approximately 2 hours.
22. Add 75ml of hot whipping cream to 75g chopped black chocolate.
23. Mix well.
24. Also integrate a teaspoon of butter well.
25. Pour carefully the chocolate to the cake.
26. Spread out by moving the mold.
27. Take the cake to the refrigerator.
28. Let it set in the refrigerator for at least 8 hours, or better from one day to another.
29. Unmold.
30. Decorate with chopped almonds on the edge.

## Equipment

- microwave
- cooking pot
- food processor
- circular mold
- oven paper
- acetate
- spatula
- spoon
- whisk
- electric beater

## Tips

- The cream must be very cold.
- It is important that the mixture is at room temperature and not hot, otherwise the cream would curdle.
- With enveloping movements, we are going to integrate the whipped cream very well. With this we will ensure that the cream does not go down and we are left with a super spongy cake.

## Source

- Original video: https://youtu.be/jLegMR2Ql1k?si=8okA3MaB00I8B1N_
- Recipe page: https://www.cliprecipe.com/recipe/f9a77ee8-e227-419b-a1a0-279e94b9ac54
- Extracted: 2025-05-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt