Recipes > Chocolate

Dark chocolate mousse with yuzu curd
Makes 30 domes I Prep: 30 minutes
Method
Chocolate sable pastry
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For the chocolate sable pastry, place all dry ingredients in bowl of food processor, add butter and blitz to breadcrumbs.
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Add egg yolk and process to make a dough.
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Transfer mixture onto the bench and knead until well combined. Divide into 2, cover in plastic wrap and refrigerate for 30 minutes to 1 hour, or until firm.
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Roll pastry into a thin sheet 3mm thick, then cut out 4cm round discs.
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Bake bases for 10 to 15 minutes on a perforated silicone matt. Dust with cocoa butter powder. Set aside until assembly.
Yuzu curd inserts
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Bloom gelatine in ice-cold water until it reaches a semi-noodle consistency. Squeeze out excess water and set aside.
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In a medium sized bowl add egg yolks, eggs and whisk until emulsified.
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Pour passion fruit puree, yuzu juice and lemon juice into a medium saucepan. Bring to simmer at medium-to-low heat. Temper into egg mixture and pour back into saucepan. Heat until
mixture thickens. -
Take off the heat and add bloomed gelatine. Cool mixture slightly then pour into a tall jug.
Using a stick blender, blend in butter until smooth and glossy. -
Pipe mixture into 3cm diameter half sphere silicon moulds. Freeze until hard.
Dark chocolate mousse
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Add 146g cream (A) and water to a medium saucepan and bring to gentle simmer.
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Remove from the heat and add gelatine. Pour over chocolates.
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Using a stick blender, blend until smooth and well combined. Allow to cool down.
Gently fold in 300g semi-whipped cream (B) in 3 steps. -
Pipe the mousse half way up the "Globe silicon mould 20mm H'45mm diameter", and insert 1 frozen yuzu curd insert in each cavity.
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Top the insert with more mousse and level off the excess chocolate mousse using a palette knife.
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Freeze overnight or until hard. Once hard, de-mould and set aside in the freezer.
Chocolate mirror glaze
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Mix gelatine powder and water (A) and set aside to sponge up. Meanwhile, bring cream to a simmer and keep hot.
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In a separate saucepan bring sugar, water (B) and glucose syrup to a boil (103°C).
Once the temperature has been reached remove from the heat and add in hot cream, gelatine mix and cocoa powder. -
Mix until well combined. Using a stick blender, blend until no lumps can be seen. Pass through a sieve and cover with glad wrap covering the surface of the glaze. Set in the fridge overnight
Assembly
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To assemble, place frozen mousses on a wire rack on top of a baking tray.
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Reheat mirror glaze and use a stick blender to emulsify and remove lumps. Cool down glaze to 40 degrees celsius.
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Pour cooled glaze on top of mousses in a circular motion. Allow excess glaze to drip off.
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Gently lift glazed mousses off the rack and transfer on top of baked sable bases.
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Garnish with edible silver leaf and allow the mousse to defrost in the fridge. About 1-2hrs.
Ingredients
Chocolate sable pastry
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125g butter
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1 cup plain flour
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1/2 cup icing sugar
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1/4 cup almond meal
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1/4 cup cocoa powder
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1 egg yolk
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Cocoa butter powder, for dusting
Yuzu curd insert
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75g egg yolk
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100g whole eggs
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165g caster sugar
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200g passionfruit puree
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50g yuzu juice
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1 lemon, juiced
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2 gold leaf gelatine, bloomed
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100g butter, cubed
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1/2 tsp salt
Dark chocolate mousse
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146g thickened cream
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35g water
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1 gold leaf gelatine
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110g Arriba milk chocolate
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100g 70% dark chocolate
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300g semi whipped cream
Chocolate mirror glaze
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10g gelatine powder
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90g water
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160g thickened cream
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240g caster sugar
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80g corn syrup/ glucose syrup
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80g cocoa powder