FREE DELIVERY ON ORDERS OVER $99

  • Apr 6th 2016
  • 0 comment

Ingredients

"Honestly I love KitchenAid, it's a wonderful machine for me and it's a must in my kitchen at KOI. I use it for making mousses, cookies and crumbles. It's durable, it's powerful and it looks stylish. No matter what you will always see a KitchenAid in my kitchen" - Reynold Palernomo


  • Chocolate Mousse
  • 320g Bittersweet Dark Chocolate
  • 5 Yolks
  • 60g Sugar
  • 5 Whites
  • 60g Sugar
  • 600g Cream
  • 2 Gelatine leaves titanium (optional)
  • Raspberry Gel
  • 200g Raspberry Puree
  • 100g Water
  • 90g Sugar
  • 10g Lime juice
  • Xanthan gum
  • Chocolate Coating
  • 300g Dark chocolate bittersweet
  • 150g Cocoa Butter
  • Chocolate Almond Soil
  • 60g Almond meal
  • 60g Sugar
  • 30g Plain Flour
  • 35g Softened butter (unsalted)
  • 20g Cocoa powder
  • 1 Egg yolk
  • Consomme Jelly
  • 50g Raspberries
  • 50g Strawberries
  • 1 lemon strip of lemon peel
  • 350g Water
  • 125g Sugar
  • 3 Gelatine leaves titanium
  • Ganache
  • 150g Dark chocolate
  • 25g Butter
  • 150g Cream
  • 25g Glucose
  • To Garnish
  • Raspberries halved
  • Strawberries quartered
  • Gold dust
  • Micro mint

Method

  1. Chocolate Mousse
  2. To make the mousse, whip the cream to medium peaks and store in fridge until needed. Combine egg whites with 60g of sugar and whisk in a KitchenAid Stand Mixer to make a meringue to medium-stiff peaks.
  3. With the yolks and remaining sugar, over a bain-marie make sabayon and then whisk in gelatine leaves until combined. In a microwave proof bowl, melt chocolate.
  4. Fold in melted chocolate to sabayon until well combined. Slowly, fold in egg whites – a third at a time. Once combined and glossy, fold in the cream.
  5. Pipe mixture into 50mm hemisphere silicon moulds, flatten surface with a palette knife and store in freezer until semi set.
  6. Once firm, scoop the middles of the mousse out with a melon baller. Store in freezer again until needed.
  1. Raspberry Gel
  2. To make the gel, combine all ingredients except for xanthan gum together in a saucepan and stir until sugar is melted. Transfer to a small mixing jug and with a KitchenAid Hand Blender, slowly add xanthan gum in pinches until thickened.
  3. Pour mixture into the centre of the scooped out mousse and store in freezer until hardened.
  4. Once hardened, unmould the mousse halves and over a hot tray flat side down of the mousse melt slightly and join two halves together. Store in freezer.
  1. Chocolate Coating
  2. To make the chocolate coating, melt ingredients together in a small jug and stir until glossy.
  3. Using a metal skewer, pierce through the bottoms of the mousse spheres and quickly dip into the chocolate coating.
  4. Let the coating set and then transfer the spheres onto a tray.
  5. With a hot knife run over the piercing to seal the hole and flatten the surface to make a base.
  1. Chocolate Almond Soil
  2. To make the soil, combine all ingredients into a KitchenAid Stand Mixer with a Flex Edge Beater. Turn onto speed 3 until mix combines to a dough. Roll dough out to 5mm thick onto a baking tray and bake in oven at 175C for 16 minutes.
  3. Once cooked, let it cool and blitz in a KitchenAid Food Processor until crumbled.
  1. Consomme Jelly
  2. To make the consomme jelly, place all ingredients together in a saucepan except for the gelatine. Bring mixture to the boil and then turn the heat down to a simmer for 10 minutes. Strain mixture and then add in gelatine, stir to combine.
  3. Pour mixture into a small container and let it set in the fridge.
  1. Ganache
  2. Combine cream and glucose together in a saucepan and bring to a boil, in a metal bowl place butter and dark chocolate together and pour over the hot cream. Whisk to combine, transfer mix to a piping bag and store in room temperature until cool.
  1. To Garnish
  2. Place a tablespoon of the soil in the middle of the plate and with your finger make a well. Pipe a small dot of the ganache in the middle and then place the chocolate mousse spheres on the ganache.
  3. Pipe 4 dots of ganache closely onto the mousse spheres and then place consomme jelly around it. Cover with the berries and garnish with mint. To finish off, lightly blow gold dust onto the sphere.