|This dessert is really scrumptious|
There are 4 items to make in this recipe. Each item is not too difficult to make by themselves but it does take time for all four. You can make the bottom cake the day before if you want to break up the work.
If you are pressed for time, you could skip the last topping.
50 grams sweet chocolate
25 grams unsalted butter (cut into pieces)
10 grams flour (sifted)
16 grams egg yolk
50 grams egg white
25 grams granular sugar
1. Melt the chocolate over a pan of simmering hot water. Remove from the heat and add the butter. Mix with a spatula. Put the bowl back over the hot water to melt the chocolate completely if needed.
2. Add the egg yolk in portions to the chocolate. Use a small whisk to mix the egg & chocolate.
3. Whip the egg whites and add the sugar in portions. Whip until soft peaks form.
4. Add the meringue to the chocolate mixture. Use a small whisk to mix together then add the flour.
5. Put the batter into a pastry bag and pipe it in small circles on a piece of baking paper on top of a baking pan. Bake at 180 degrees Celsius for 15 - 20 minutes.
|After baking, cut the cake to fit into the small dessert rings|
After baking the cake, use the dessert ring to cut the cake to match the size of the ring.
If you don't have these type of small baking rings, you can make one large cake using a 18 cm baking ring.
130 grams fresh cream (36%)
Mizu ame (corn syrup) 16 grams
6 grams instant coffee
30 grams sweet chocolate (chopped)
90 grams milk chocolate (chopped)
40 grams butter(cut into small pieces)
1. Put the two types of chocolate in a bowl.
2. Combine the cream, mizu ame and instant coffee in a sauce pan and heat until until just boiling. Pour over the chopped chocolate and use a small whisk to mix and melt the chocolate. Put the bowl back over the hot water to melt the chocolate completely if necessary. Add the butter and mix gently.
3. After putting the cake pieces at the bottom of the baking rings, pour some of the ganache over each piece. Pour enough so that the cake is completely covered. Put in the refrigerator while you make the next step.
150 grams sugar
50 grams water
100 grams egg yolks
3 grams gelatin (soften in water)
180 grams sweet chocolate
300 grams fresh cream (36%)
1. Whip the cream until soft peaks form and put in the refrigerator.
2. Melt the chocolate in a bowl over simmering hot water.
3. In a bowl, put the egg yolks and mix with a hand mixer. In a pan, put the sugar and water and heat to 108 degrees Celsius then add the hot sugar to the egg yolks and add the gelatin. Continue to mix with the hand mixer until it is light yellow and fluffy.
4. Add this to the chocolate and mix together with a whisk. Add the whipped fresh cream and continue to mix.
5. Pour into each of the baking rings on top of the ganache. Fill each baking ring to the top and level the mousse using a palette knife. Put in the refrigerator for 2 hours or more to firm the mousse.
Chocolate Coating (last step)
75 grams water
75 grams fresh cream (36%)
125 grams sugar
50 grams cocoa powder
7 grams gelatin (softened in water)
|Pour the coating over|
the mousse pieces
2. Take the mouse out of the refrigerator. Using a kitchen torch, to heat the outside of the baking rings and lift them off. Put back in the refrigerator for a few minutes to ensure that the mousse remains cold.
3. Take the mousse from the refrigerator and put each of the baking rings on a grill with a plate underneath. Put the chocolate coating in a glass and pour over each of the mousse pieces. Use a palette knife to add more coating if any places were mixed.
4. Put back in the refrigerator for at least 30 minutes before serving.
|This mousse was served with a sparkling Jacob's Creek Red Shiraz|