Recipes > Chocolate

Dark chocolate mousse with yuzu curd

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

Yuzu curd insert

Dark chocolate mousse

Chocolate mirror glaze