Chocolate Mousse

1.

Melt the chocolate over a bain-marie.

2.

Boil water and sugar to 121°C.

3.

Whisk eggs and yolks until white and fluffy.

4.

Add the sugar and water and whisk until cold.

5.

Fold the egg and sugar mix into the chocolate.

6.

Semi whip the cream and add into mix.

1.

Whisk the eggs and sugar until white and fluffy.

2.

Add the sifted flour and cocoa powder.

3.

Add the melted butter.

4.

Spray some parchment paper with cooking spray.

5.

Spread the sponge mix on paper and bake in oven at 90°C.

1.

Bring a pan to the boil with the butter, cream, 550g of the sugar and the glucose. Boil for 5 minutes.

2.

Mix the pectin and remaining sugar.

3.

Once boiled for 5 minutes, add the pectin/sugar mix and the flaked almonds.

4.

Mix and take off the heat.

5.

Spread between parchment paper and let cool.

6.

Bake in oven at 180°C until golden.

7.

Cool down.

8.

Once cold crack into smaller pieces.

1.

Mix all ingredients and blitz together.

2.

Set in pacojet containers.

3.

Freeze and blitz in pacojet when set.

1.

Temper 250g 70% chocolate

2.

Melt to 55°C.

3.

Cool down to 28°C–29°C.

4.

Heat back up to 31°C. Spread onto acetate paper.

5.

Work with the pattern scraper.

6.

Roll and let set.

7.

Mix the remaining 500g 70% chocolate with 500g cocoa butter and melt over a bain marie.

8.

Cool down to 40°C and put half into the spray gun ready to use.

9.

Reserve the rest for painting the moulds.

10.

Mix the white chocolate with 250g of the cocoa butter.

11.

Cool down to 40°C and put into spray gun ready to use.

1.

Cut the peaches in half, discarding the stones.

2.

Using the sugar, make a dry caramel in a pan large enough to fit the peaches in one layer.

3.

Add the peaches flesh side down (skin side up).

4.

Add water to the caramel if necessary. Add the spices.

5.

Cook until peaches are softened, but still retain their shape.

1.

Freeze the moulds into which the mousse will be piped (8cm x 3cm x 3cm).

2.

Once frozen, line with the reserved mix of 70% chocolate and cocoa butter.

3.

Repeat this twice so that it forms a shell.

4.

Pipe the mousse into the moulds half way up.

5.

Pipe the dulce de leche.

6.

Add some of the cracked nougatine. Finish with the remaining mousse.

7.

Top with sponge 8cm x 3cm and press down.

8.

Sprinkle with the banyuls and freeze.

9.

Once rock hard, spray first with the dark chocolate and re-freeze.

10.

Spray with the white chocolate and return to freezer until ready to serve.

11.

When ready to serve, defrost mousse for at least 1 hour in the fridge.

12.

Melt the carmelia chocolate and use a palette knife to scrape onto plate.

13.

Arrange the mousse on top.

14.

Finish with the yoghurt sorbet, the chocolate swirl and the peaches.