My ultimate favourite chocolate is Valrhona. Recently I had a mini sampling of the range at Sabato. I thought I would be persuaded to fall for a different type (hello Azelia – hazelnut) and Itakuja (passionfruit)) and was surprised to find myself steadfast in loving Manjari. The fruity notes first captured my love for Valrhona and it’s still my favourite.
I paired the Manjari with Caramelia (think caramel and salted butter), added blackberry and raspberry fruit puree to make a mousse.
I have already made this 3 times in as many weeks!
In order to facilitate the stream-lined construct of the domes, several of the elements had to be made in advance. The beauty of this is that I can break up the prep work over the weekend or nights, only spending a little time for each step. You can do this in one go, but this is how I managed the prep:
- Chocolate brownie – baked in a square pan, cut rounds out of the pan (making sure that the diameter of the rounds is less than that of the silicone mold), and horizontal cuts were made to get thinner discs.
- Fruit jelly – puree and gelatin were used to make these. They are freezeable.
- Mousse – the last of the element and the day you make the mousse is the day you need to have enough space in the freezer for them to chill.
- Mirror glaze – the drips can be saved if you prewrapped the catch tray with plastic wrap. You can safely reuse this for 1-2 weeks, keeping in the fridge.
Makes 6 domes with extra mousse for about 4 smaller flat shapes.
There will be enough brownies, jelly and glaze for another round of mousse domes at least. For the second batch, I only needed to make up more mousse as the other elements were already complete! How easy is that 🙂
I’ve written the recipe below with the instructions immediately following the ingredients. This was easiest for me while making them as I did the elements separately.
Ingredients and instructions:
My chewy chocolate brownie. Usually entremets have a sponge dacquoise layer. Since I was making brownies, I thought maybe I should try it with my chocolate brownie? It gives a deep caramel flavour and chewey texture to the dessert. I had really good comments about this from my tasters 😉
- 125ml fruit puree
- 1.5 sheets of gold strength gelatin
Soak gelatin sheets in cold water for at least 5 mins. Heat the fruit puree till it begins to boil. Squeeze water from gelatin sheets and add to puree. Stir to melt and pour into silicone moulds. Place in freezer to harden. Try different moulds for different presentation.
Here I’ve used a mini half sphere dome as an insert for the sphere dome shapes and also a spiral as the topping for the flatter round shapes like below.
- 110g Caramelia (milk)
- 40g Manjari (dark)
- 40g Ponthier Blackberry puree
- 40g Ponthier Raspberry puree
- 170g whipped cream
Chop chocolate to small pieces. Bring puree up to a boil and pour over chocolates. Leave for a minute before mixing until smooth and shiny. You may have to heat this bowl over a water bath to melt it all.
Whip cream to soft peak, and add half of it to the chocolate. Mix well, and add the rest of cream.
Here comes the fun part. For the silikomart domes, choose shapes that don’t have sharp edges. Pipe mousse into the silicone mould, filling halfway. Push a jelly dome in, which will squish some of the mousse to the rim. Fill with a bit more mousse and add a brownie disc on top. Freeze over night. Big tip: Only remove from freezer and unmould when your glaze is ready to be poured.
- 23g glucose
- 53ml cream
- 62ml water
- 80g caster sugar
- 26g dutch cocoa powder (I use Valrhona)
- 2 gold gelatin sheets
Presoak gelatin sheets in cold water. Cook glucose, cream, water and sugar to 103 degrees C. Add in cocoa powder and mix well. Squeeze water from gelatin sheets and add to the glaze mixture. Use a stick blend to blend the glaze till smooth. Place a piece of cling wrap directly on the surface of the glaze (touching it to reduce contact with the air), store for use later. Reheat to around body temperature (37 degrees C) and pour over mousse domes that has just been taken out of the freezer and unmoulded.
Can be kept in the fridge for 1-2 weeks. Reheating will darken the glaze. It’s so shiny you can even see my reflection if you zoom in!
Overtime, you’ll find yourself pouring more confidently. The operative word is confident. Pour from the centre and then outwards, and aim to cover it quickly. If you want to see this in action, go to my Instagram stories and look for the Sweet Recipe highlights. Give this a go and let me know if you like it or any flavour combos 🙂 Try different shapes too and don’t forget to decorate with Fresh As freeze dried raspberries and a bit of gold 😉