Leo’s travel journal

Leo’s travel journal and other juicy bits…

Tricolour Valrhona Chocolate Mousse

with 2 comments

Three stunning chocolate mousses in one dessert, highly stimulating to the eyes and tastebuds!


A recipe from my favourite book and author, Cocolat – Extraordinary Chocolate Desserts by Alice Medrich, truly an inspiration…

Ingredients
Base
30g bittersweet chocolate (Valrhona Araguani 72% or Valrhona Guanaja 70%)

Chocolate Marquise
280g bittersweet chocolate (Valrhona Araguani 72% or Valrhona Guanaja 70%)
115g unsalted butter
2tsp instant coffee powder dissolved in 30ml water
4# large eggs, separated
1/8tsp cream of tartar
2tbsp castor sugar

Milk Chocolate Mocha Mousse
250g milk chocolate (Valrhona Jivara Lactée 40%)
4tsp instant coffee dissolved in 150ml water
340ml whipping cream – 340 ml

White Chocolate Mousse
250g good quality white chocolate (Valrhona Ivory 35%)
340ml whipping cream
150ml water

Technique:
Base
1. Melt chocolate gently in water bath or microwave at MEDIUM (50%) about 1½ minutes. Spread chocolate evenly in an 8” dessert ring placed on a baking tray lined with parchment.
2. Refrigerate for at least 10 minutes, until hardened. Peel off paper and place chocolate disc and dessert ring on cake board.
3. Make the Chocolate Marquise.

Chocolate Marquise
1. Melt chocolate and butter together in a medium bowl placed in a pan of barely simmering water. Or, melt in microwave on MEDIUM (50%) for about 2½ minutes. Stir from time to time to hasten melting. When chocolate is melted and smooth, whisk in dissolved coffee powder and egg yolks. Remove from heat and set aside.
2. In a clean, dry mixing bowl, beat egg whites and cream of tartar at medium speed until soft peak form. Gradually beat in the sugar, beating at high speed until stiff but not dry.
3. Fold one-fourth of egg whites into chocolate mixture to lighten it. Fold remaining whites into the mixture until completely incorporated. Scrape mousse into prepared mould.

4. Turn immediately into pan on top of chocolate disc. Level Marquise with a spatula; wipe inside sides of pan clean above top of Marquise. The pan will be less than half full. Refrigerate.
5. Make Milk Chocolate Mocha Mousse.

Milk Chocolate Mocha Mousse
1. Place chocolate and coffee in a medium-size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set the bowl of chocolate in pan of hot water. Stir chocolate mixture constantly until melted and smooth. Remove chocolate from heat and let cool until a small dab on your upper lip feels slightly cool, about 30°C.
2. Whip cream until soft peak form – not too stiff. Fold carefully into cooled milk chocolate mixture; the mousse should seem very soft. Scrape mousse immediately into prepared pan. Mousse sets quickly and should not be spread or manipulated too much after it is completed.

6. Turn immediately into pan and spread on top of Marquise, leaving about ¾ inch of space at the top of the pan. (If there is excess mousse, nibble). Wipe the inside sides of the pan clean about the top of the mousse. Refrigerate.
7. Make the White Chocolate Mousse.

White Chocolate Mousse
1. Place chocolate and water in a medium-size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set the bowl of chocolate in pan of hot water. Stir chocolate mixture constantly until melted and smooth. Remove chocolate from heat and let cool until a small dab on your upper lip feels slightly cool, about 30°C.
2. Whip cream until soft peak form – not too stiff. Fold carefully into cooled white chocolate mixture; the mousse should seem very soft. Scrape mousse immediately into prepared pan. Mousse sets quickly and should not be spread or manipulated too much after it is completed.

8. Turn immediately into pan and spread on top of Mocha Mousse. Use a metal spatula to level top of mousse perfectly even with the rim of pan. Refrigerate dessert for 4 – 6 hours, or until set, before unmolding. Dessert may be completed up to this point and refrigerated in the pan, covered for up to 2 days in advance. Or, freeze for up to 2 months.
9. To Unmould: Warm the sides of the dessert ring(s) briefly with a hot, wet, wrung-out towel, or a propane torch and slip it off the dessert by pulling up with both hands.
10. Decorate dessert with a cluster of chocolate fans or chocolate cigarettes.

leo-chan’s scale of difficulty (1=my dog can do it with his eyes closed, 10=Anthony Bourdain skills needed):
9

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Written by Leo

18 March 2006 at 1:02

Posted in Food, My Thoughts

2 Responses

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  1. We’re making that tomorrow, right hunz? Yesh!

    tokoharu

    18 March 2006 at 2:56

  2. I’m coming over tomorrow, right dude? Yesh!

    evillvampiress

    18 March 2006 at 3:09


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