Layered Chocolate Mousse
Expressing different facets of cocoa with an identical texture, this mousse allows flavour to shift without changing mouthfeel. The roasted depth of 811 Chocolate and milk-style roundness of 823 Chocolate find a bright, acidic counterpoint in the raspberry confit.
- Level:
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Medium
- Makes:
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3 Individual desserts
- Shelf life:
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2 days refrigerated
- Conservation:
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Refrigerate at 2-4°C.
The 811 Cacaofruit Mousse
Ingredients: The 811 Cacaofruit Mousse
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260 gCacaofruit pulp #1
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315 g
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24 gAquafaba powder
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104 gWater #1
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104 gCacaofruit pulp #2
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78 gSugar
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26 gWater #2
Preparation: The 811 Cacaofruit Mousse
1. Bring cacaofruit pulp #1 to a boil.
2. Pour over the 811 chocolate and emulsify with a hand blender. Cool to 43-45°C and hold.
3. In a stand mixer, combine the aquafaba, water #1, and cocoa pulp #2 and whip to volume (approx. 5-10 minutes).
4. Cook the sugar and water #2 to soft-ball stage (114°C), then stream into the whipping aquafaba to create an Italianstyle meringue. Whip until fully cool.
5. Gradually fold the meringue into the initial chocolate ganache.
6. Transfer to a piping bag.
The 823 Mousse
Ingredients: The 823 Mousse
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115 gWater
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1 gFine sea salt
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11 gInvert sugar
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3 gWhey protein powder
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25 gGelatine mass
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345 g
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346 gSemi whipped whipping cream
Preparation: The 823 Mousse
1. Heat the water to dissolve the sea salt, invert sugar, and gelatine mass.
2. Pour over the slightly melted 823 chocolate and emulsify with a hand blender.
3. Cool to 40°C, then fold into the semi-whipped cream.
4. Transfer to a piping bag.
Konfitura malinowa
Ingredients: Konfitura malinowa
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750 gRaspberry puree
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2 gGround pink peppercorn
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150 gSugar
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11 gPectin nh
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20 gCornflour
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50 gLemon juice
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8 gSesame oil
Preparation: Konfitura malinowa
1. W misce wymieszaj cukier, pektynę NH i mąkę kukurydzianą.
2. Delikatnie podgrzej puree malinowe i zmielony różowy pieprz.
3. Wsyp suche składniki do ciepłego puree i doprowadź do wrzenia.
4. Zdejmij z ognia i odstaw do ostygnięcia, a następnie dodaj sok z cytryny i olej sezamowy.
5. Po całkowitym ostygnięciu zmiksuj blenderem ręcznym na gładką masę.
6. Wyciśnij masę do małych foremek w kształcie kulek i zamroź do całkowitego stężenia.
The Crunch Base
Ingredients: The Crunch Base
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31 g
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17 g
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14 gPraline
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68 gPailleté feuilletine
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27 gStreusel
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1 gSalt
Preparation: The Crunch Base
1. Melt the 811 and 823 chocolates together, then stir in the praline.
2. Gently fold in the feuilletine, streusel and salt until evently coated.
The Assembly & Final Plating
1. Add 15g of the crunch to the bottom of the serving cup and gently press down.
2. Pipe 20g of the 811 cacaofruit mousse over the crunch, then freeze to set.
3. Pipe 15g of the 823 mousse over the dark chocolate layer and freeze to set again.
4. Unmould the frozen raspberry spheres and place them directly on top of the 823 mousse.
5. Fill the surrounding centre with more raspberry confit.
6. Add another 15g of 823 mousse to cover the confit, then freeze to set.
7. Finish with a final 20g layer of 811 cacaofruit mousse.
8. Place plastic wrap directly on the surface.
9. Once set and ready to serve, remove the plastic wrap and garnish with chocolate décor and crushed pink peppercorns.
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