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https://www.lifestylefood.com.au/recipes/15307/chocolate-mousse

LifestyleFOOD.com.au

Chocolate Mousse

Demonstrated at the 2011 Melbourne Food and Wine Festival.

Ingredients

  • Chocolate Mousse

  • 300g 70% chocolate

  • 3 eggs

  • 6 yolks

  • 250g sugar

  • 83g water

  • 500ml double cream

  • Chocolate Sponge

  • 5 eggs

  • 230g sugar

  • 60g butter

  • 85g flour

  • 40g cocoa powder

  • Almond Nougatine

  • 500g butter

  • 200g cream

  • 600g sugar

  • 12g pectin

  • 700g flaked almonds

  • 200g glucose

  • Yoghurt Sorbet

  • 150ml milk

  • 90ml cream

  • 50g atomised glucose

  • 140g sugar

  • 550g plain yoghurt

  • Chocolate Work

  • 250g white chocolate

  • 750g 70% chocolate

  • 750g cocoa butter

  • Peaches

  • 15 ripe peaches

  • 1 vanilla pod

  • 1 cinnamon stick

  • 2 star anise

  • 200g sugar

  • To Serve

  • Carmelia chocolate

  • 250g Dulce de leche

  • Banyuls

Method

  • 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.

  • Chocolate Sponge:

  • 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.

  • Almond Nougatine:

  • 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.

  • Yoghurt Sorbet:

  • 1.

    Mix all ingredients and blitz together.

  • 2.

    Set in pacojet containers.

  • 3.

    Freeze and blitz in pacojet when set.

  • Chocolate Work:

  • 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.

  • Peaches:

  • 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.

  • To Serve:

  • 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.

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