RICH CHOCOLATE MOUSSE
RICH CHOCOLATE MOUSSE
INGREDIENTS
Chocolate mousse:| 1 | Egg yolks: 3 |
|---|---|
| 2 | Whole egg: 1 |
| 3 | Sugar: 160g |
| 4 | Rich's Versatie™: 400g |
| 5 | 70% Chocolate: 300g |
| 1 | Raspberry sorbet: 350g |
|---|
| 1 | Sea salt: 1g |
|---|---|
| 2 | White chocolate: 150g |
| 3 | Rich's Versatie™: 150g |
| 1 | Dry apricots: 150g |
|---|---|
| 2 | Saffron: 1 pinch |
| 1 | Cocoa nips: 60g |
|---|---|
| 2 | Fried pumpkin seeds: 30g |
| 3 | Wattle seeds ground: 4g |
Directions
| 1 | Apricot saffron puree: Soak apricots and saffron in hot water for at least a few hours. Then puree until smooth, chill then place in a piping bag until required. |
|---|---|
| 2 | White chocolate ganache: Take Versatié™ to the boil then stir in the white chocolate & salt leave for 30 mins. Then whisk, place in a piping bag and put in the fridge. Take out of fridge 10 minutes before finishing the dish so the mixture can soften to be piped. |
| 3 | Rich Chocolate mousse: Melt chocolate keep to one side, whip up Versatié™ keep to one side, whip egg & yolks with the sugar until light and fluffy. Then fold in the chocolate mixture and fold in the whipped Versatié™. Spoon or pipe mixture into bowls ½ way then ball of raspberry sorbet in the centre and quickly top the sorbet with the mousse mixture. Tap the bowl to level off the top of the mousse then leave in the fridge until required. |
| 4 | To finish sprinkle ground wattle seed on top and pipe apricot puree & white chocolate ganache on the top of the rich chocolate mousse. Sprinkle the cocoa nibs & pumpkin seeds neatly. Leave for 10 minutes for the temperature to raise slightly then serve. You can eat straight from the fridge, but the mouthfeel is much better when served slightly warmer or closer to room temperature. |
