Recipes  >  Chocolate

Dark chocolate mousse with yuzu curd

Makes 30 domes I Prep: 30 minutes

Method

Chocolate sable pastry

  • For the chocolate sable pastry, place all dry ingredients in bowl of food processor, add butter and blitz to breadcrumbs.

  • Add egg yolk and process to make a dough.            

  • 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. 

  • Roll pastry into a thin sheet 3mm thick, then cut out 4cm round discs.

  • Bake bases for 10 to 15 minutes on a perforated silicone matt. Dust with cocoa butter powder. Set aside until assembly.

Yuzu curd inserts

  •  Bloom gelatine in ice-cold water until it reaches a semi-noodle consistency. Squeeze out excess water and set aside.

  • In a medium sized bowl add egg yolks, eggs and whisk until emulsified.

  • 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

  •  Add 146g cream (A) and water to a medium saucepan and bring to gentle simmer.

  • Remove from the heat and add gelatine. Pour over chocolates.

  • 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.

  • Top the insert with more mousse and level off the excess chocolate mousse using a palette knife.

  • Freeze overnight or until hard. Once hard, de-mould and set aside in the freezer.

Chocolate mirror glaze

  • Mix gelatine powder and water (A) and set aside to sponge up. Meanwhile, bring cream to a simmer and keep hot.

  • 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

  • To assemble, place frozen mousses on a wire rack on top of a baking tray.

  • Reheat mirror glaze and use a stick blender to emulsify and remove lumps. Cool down glaze to 40 degrees celsius.

  • Pour cooled glaze on top of mousses in a circular motion. Allow excess glaze to drip off.

  • Gently lift glazed mousses off the rack and transfer on top of baked sable bases. 

  • Garnish with edible silver leaf and allow the mousse to defrost in the fridge. About 1-2hrs.

Ingredients

Chocolate sable pastry

  • 125g butter

  • 1  cup plain flour

  • 1/2 cup icing sugar

  • 1/4 cup almond meal

  • 1/4 cup cocoa powder

  • 1 egg yolk

  • Cocoa butter powder, for dusting

Yuzu curd insert

  • 75g egg yolk

  • 100g whole eggs

  • 165g caster sugar

  • 200g passionfruit puree

  • 50g yuzu juice

  • 1 lemon, juiced

  • 2 gold leaf gelatine, bloomed

  • 100g butter, cubed

  • 1/2 tsp salt

Dark chocolate mousse

  • 146g thickened cream

  • 35g water

  • 1 gold leaf gelatine

  • 110g Arriba milk chocolate

  • 100g 70% dark chocolate

  • 300g semi whipped cream

Chocolate mirror glaze

  • 10g gelatine powder

  • 90g water

  • 160g thickened cream

  • 240g caster sugar

  • 80g corn syrup/ glucose syrup

  • 80g cocoa powder

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