Equateur chocolate mousse with a set mango and passion fruit compote recipe

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Chocolate Mousse
  • 180 g eggs
  • 70 g sugar
  • 230 g Cacao Barry Pure Origine Equateur 76%
  • 400 g cream
Lace Tuile
  • 100 g butter
  • 50 g glucose
  • 150 g sugar
  • 3 g pectin apple
  • 60 g water
Mango and Passion Fruit Set Compote
  • 100 g sugar
  • 50 g water
  • 1 vanilla pod, seeds only
  • 1 ripe mango, peeled, de-stoned and diced
  • 200 g passion fruit purée
  • 2 g pectin apple
  • 20 g Cacao Barry Mycryo
How to Make It
    Chocolate Mousse
  1. Make a sabayon by whisking the eggs and sugar over a pan of simmering water.
  2. When whisked to a ribbon stage the mix is ready, remove from the heat.
  3. Whip the cream to a ribbon stage and melt the chocolate to 45°C.
  4. Add one third of the cream to the chocolate until fully incorporated. Gently fold in the sabayon by adding gradually.
  5. Fold in the remaining cream gradually.
  6. Place the mousse in a plastic container and store in the fridge until needed.
  7. Lace Tuile
  8. Melt the butter and glucose in a pan over a low heat.
  9. Mix the sugar and pectin together then add the water to the sugar mix.
  10. Place the mix into a pan and bring to the boil.
  11. Place mix into a plastic container and place in the fridge until firm.
  12. To cook, spread on a silicone mat and bake at 180°C. Allow to cool.
  13. Mango and Passion Fruit Set Compote
  14. Place the sugar and water in a pan and place over a light heat.
  15. When the sugar has melted, add the vanilla seeds. Bring to 118°C.
  16. Add the diced mango and take off the heat. Cover with a metal tray.
  17. When cool, drain the mix and return the liquid to the pan. Place on a medium heat.
  18. Bring to the boil, then add the passion fruit purée.
  19. Bring to the boil and add the pectin and reduce by 10%.
  20. Take off the heat and add the Mycryo.
  21. Spoon the drained diced mango into the rings without packing down.
  22. Add the passion fruit mix over the mango and allow to seep through the gaps.
  23. Place the filled rings in the fridge to set.
  24. Reserve any left over juice for garnish.
  25. Sweet Short Crust
  26. In a mixer, cream the butter and sugar together. Add the eggs slowly.
  27. Sieve the flour, corn flour and salt together and fold in.
  28. Rest in the fridge before baking.
  29. Bake in a ring at 160°C. If you have an oven with a draft door leave open or let out the steam half way through baking.
  30. Bake for 20-25 minutes. Allow to cool.
  31. To Serve
  32. Take the remaining juice from the mango and passion fruit set compote, warm and add a knob of butter; spoon onto the plate.
  33. Place the set compote on to the short crust base as pictured. Quenelle the mousse on top of the set compote. Finish with the tuile.

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