Hay Chocolate Mousse Recipe

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The Chef Book

  • Yield: 4 Servings


Chocolate Crumb
  • 210 g pastry flour
  • 35 g cocoa powder
  • 160 g unsalted butter
  • 85 caster sugar
  • 25 g dried quinoa
Chocolate Sheet Sponge
  • 188 g caster sugar
  • 300 g whole egg
  • 150 g pastry flour
  • 25 g cocoa powder
  • 100 g butter, melted
Chocolate Spray and Dark Chocolate Sauce
  • 300 g Valhrona Jivara milk chocolate, lightly chopped
  • 300 g cocoa butter
  • 240 g caster sugar
  • 240 g water
  • 80 g cocoa powder
  • 250 g whipping cream
How to Make It
    Chocolate Crumb
  1. Place all the ingredients into a mixer and mix until a dough is formed. Refrigerate for 20 minutes.
  2. Break up lightly and bake at 175°C for approximately 15 minutes or until cooked.
  3. Keep to one side.
  4. Chocolate Sheet Sponge
  5. Warm sugar in an oven.
  6. Add to eggs, whisk in a mixer until it makes a heavy ribbon.
  7. Sieve the flour and cocoa powder together through a drum sieve and gently fold by hand into the sabayon, using a spatula.
  8. Add approximately 150 g mixture into melted butter and whisk until smooth, then fold gently back into sabayon mix.
  9. Spread with a palate knife until 2 mm thick onto a silpat mat.
  10. Bake at 200°C for approximately 8 minutes or until cooked. Remove from oven and remove from the tray to chill.
  11. Chocolate Spray
  12. Melt both the ingredients, until smooth up to 40°C.
  13. Use in the spray gun, as required.
  14. Dark Chocolate Sauce
  15. Place the sugar, water and the cocoa into a heavy-bottomed pan. Melt together, on a medium heat and bring to the boil.
  16. Add the whipping cream, and re-boil until the correct consistency is reached.
  17. Strain through a chinois and cool quickly. Use as required.
  18. Hay Chocolate Mousse
  19. Place the milk in a saucepan and whisk the yolks with the sugar.
  20. Cook to 86°C as an anglaise and pass through a chinois and cool.
  21. Mousse
  22. Weigh out 300 g anglaise and emulsify with the chocolate to form a smooth elastic ganache. When the ganache reaches 35-40°C add one quarter of the whipped cream and fold in. When smooth, fold in the rest of the cream.
  23. Place the mousse in the mould, until just under the top lip and cover with a piece of chocolate biscuit.
  24. Cut to size to fit 2 mm smaller than the aperture. Freeze as required.
  25. Malt Puree
  26. Soak the water and the sugar with the agar agar for 20 minutes. Boil for 2 minutes with the malt extract, until the agar has dissolved.
  27. Remove and pass through a chinois. Then place in a small bowl and set in the fridge for 2 hours.
  28. Place in a mixer and blend until smooth. Use a little water to aid blending if required.
  29. Saffron Bubble
  30. Infuse the saffron with the milk and the sugar in a pan and heat to 70°C. Remove from the heat and add the lecithin and blend.
  31. Pass through a chinois and then place into a tall container with a diameter of 8 cm.
  32. Warm lightly and blend to make foam and use as required.
  33. Saffron Gel
  34. Bring to the boil the water, saffron, sugar, glucose. Add the sugar and pectin mix and whisk continuously.
  35. Boil for 2-3 minutes and then remove from the heat and add the lime juice.
  36. Pass through a chinois and lightly cool. Roll out between two pieces of plastic until nearly see through.
  37. Freeze and cut to correct size.
  38. Sour Sop Sorbet
  39. Melt the sour sop pureé overnight or on the stove over a low heat.
  40. Add the syrup and mix well followed by the lemon juice and mix well.
  41. Churn In an ice cream machine to manufacturer’s’ recommendations.

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