Tag Archives: mousse

Chocolate mousse dome entremet with Valrhona and Ponthier fruit puree


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 making 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.

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 ๐Ÿ™‚

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:

Brownie:

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 ๐Ÿ˜‰

Fruit jelly:

  • 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.

Mousse:

  • 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 to chocolates. 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.

Mirror glaze:

  • 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 ๐Ÿ™‚ Try different shapes too and don’t forget to decorate with Fresh As freeze dried raspberries and a bit of gold ๐Ÿ˜‰

Baked Chocolate Mousse


Cornflake crumble with Kohu Road Ice Cream and baked chocolate mousse #momofuku #goldcutlery

Having made a delicious salty-sweet combo out of my cornflake crumble and Kohu Road Pure Vanilla ice cream, I needed something to serve it with. Cookie sandwich was an obvious contestant, but I had a particular picture in mind. I wanted something light but not cakey, rich but not heavy. I need, a mousse cake. More so, I need a Darren Purchese cake. I’ve adapted the recipe from Lamingtons and Lemon Tart as follows.

Ingredients:

  • 100ml thickened cream, whipped
  • 180g dark chocolate, 70% minimum
  • 2 whole eggs + 2 yolks
  • 30g caster sugar

*this proportion when baked in a square tin will produce a beautiful but rather thin (1.5cm) cake slice. If you would prefer a thicker slice, double the amounts and bake for 1 hour 15 mins.

Instructions:

  1. Preheat the oven to 150C. Line a square baking tin with baking paper with enough overhand to lift the cake once cooked. Spray the paper lightly with rice bran oil.
  2. Melt the chocolate in short bursts in the microwave (2 mins should do it).
  3. Whip cream till thick and fluffy.
  4. Whisk the eggs, yolks and sugar together until thick and pale. Gently fold half of this mixture into the melted chocolate, then fold in the remaining egg mixture.
  5. Fold in the whipped cream.
  6. Pour mixture into the baking tin. Cover with foil and bake in the oven for 50 minutes.
  7. Remove from oven and leave cake to cool completely before chilling in the fridge for at least 2 hours.
  8. Lift cake by the baking paper and cut the cake into squares.

This is best served warm with ice cream or milk. Perfect for Mother’s day afternoon tea or dessert.

Valrhona chocolate, salted caramel and crunchy feuilletine entremet


Ever since trying out entremet desserts from Milse, I’ve been planning on making some. The making of entremets involve several more elements than other desserts. With cakes you may have cake batter, cream and ganache. With macarons you have the shells and the filling, be it buttercream or chocolate ganache. Entremets typically involve layers of mousse, cake, some ‘surprise’ element within and then a chocolate glaze or cocoa powder.

There was a missing ingredient that had taken me a long time to find, but thanks to Equagold I finally got my hands on some feuilletine – crunchy ‘leaves’ – for my ‘surprise’ element.

It also took me a while to find and master the perfect glaze as the shiny coating for these little domes. It wasn’t until recently when I flipped open Darren Purchese’s Sweet Studio book that I realised the perfect recipe had been lying around the house all along!

I urge you not to be put off by the steps and the number of elements. The list looks long but if you plan ahead, like baking (or buying!) the sponge one night, making whatever filling (e.g. Salted caramel) another, you will have everything ready to assemble easy peasy. I looked at it as a massive mise en place and the assembling is truly the highlight and most fun part. The result is amazing and all the time spent in preparation worthwhile.

So excited when I finally got them done, I had a goofy smile all day and could hardly wait for my colleagues to try.

Chocolate mousse domes – makes 6

Chocolate mousse
60 g dark chocolate – melted
45 ml full cream milk
1 leaf of gold strength gelatin – softened in water
175 ml cream – lightly whipped

1) Combine dark chocolate and milk
2) Mix in gelatin
3) Fold in cream until just mixed

Chocolate Genoise/ sponge cake – you can use your own sponge cake recipe or store-bought cakes!

Salted caramel
See my recipe from the Salted Caramel Macaron post. I almost always have a jar of this in my fridge, so this element is ready whenever I need it.

Crunchy chocolate Crisp * you will have lots of left overs for other desserts, these keep well in an airtight box
60 g dark chocolate – melted
25 g crunchy feuilletine

1) Line baking tray with a sheet of baking paper. Spread feuilletine on baking paper.
2) Melt chocolate and pour over feuilletine.
3) Spread out and leave to cool.
4) Using a round cutter, cut out small discs. Alternatively, you can break them up into small pieces.

Chocolate Glaze*prepare this 45 minutes before you unmold the domes as you need the glaze to be cool but still liquid.
50 g water
50 g cream
45 g sugar
20 g cocoa powder
1 leaves of gold strength gelatin – softened in water

1) Combine water, cream, sugar and cocoa powder in a saucepan.
2) Bring to a boil
3) Add in gelatin and combine with a whisk
4) Cool to room temperature

Assembly
These little entremets are layers of mousse, cake, some crunchy, tasty element and more mousse. What you put in it entirely depends on your taste. To finish it off a shiny chocolate glaze is poured on the frozen domes.

1) Using cookie cutters, cut cake into small and medium rounds
2) Add a dollop of salted caramel on the small cake circle
3) Add about 2 tablespoons of mousse per dome mold
4) Place small cake circle on top and press lightly to half submerge in mousse
5) Top with more mousse to hide the small cake circle
6) Add crispy chocolate disc pieces
7) Add the medium cake circle
8) Freeze well, preferably overnight
9) Unmold

10) Pour glaze over domes, letting the glaze drip down over covered trays (you can reuse the glaze)

11) Decorate to your heart’s content. I’ve used Godiva chocolate pearls, more crispy chocolate feuilletine and freeze-dried raspberries here.

Enjoy!

Chocolate hazelnut mousse entremet


What’s more delicious than a pot of velvety chocolate mousse?” I asked J, my 5 year old daughter. She looked puzzled, not that she didn’t understand me, but that it was already quite up there on her ‘best food moments’ list I think.

One decorated with all sorts of chocolatey bites and pearls, perhaps?” I offered and her eyes lit up like the time she got Movenpick ice cream at a buffet and realised she could go back for more.

Yes!!!!” She said, grabbing onto my arm and shaking it excitedly, “we could put those little pearls and even gummies!

Next, we were both in the pantry looking for all sorts of things to use to decorate our little pots of black gold…

I gave J creative freedom to do what she wanted to the pots while trying to explain the concept of ‘less is more’ – I think I failed. I must be kidding myself to think I could persuade a 5 year old to put less chocolate on!

(After thought – for adult versions, do exercise control over how much more chocolate you add. As the mousse is already quite sweet, adding too many more sweet elements to it may just tip the balance!)

Biscuit base
250g nice biscuits, blitzed into crumbs
125g unsalted butter, melted

Hazelnut spread layer
Leoine or Nutella hazelnut spread

Chocolate Mousse
180g bittersweet chocolate, chopped
170g unsalted butter, cubed
1/4 cup (60ml) dark-brewed coffee (optional)
4 large eggs, separated
4 + 1 tablespoons sugar
6 tablespoons Frangelico (hazelnut liqueur) (or use Cointreau for orange-flavoured mousse)

Textural component / Decoration (optional)

  • Valrhona chocolate pearls (for crunch)
  • Dark or milk chocolate squares – for artistic/structural representation
  • Chocolate spheres – I used ones with blueberry pieces in it
  • Candy gems – for texture and childrenย  (or the young at heart)
  • Edible soil – cocoa powder or blitzed chocolate biscuits
  • Fresh As freeze dried raspberry powder – for colour and taste contrast

1. Mix the melted butter with the biscuit crumbs. Divide into serving bowls or pots and push with finger tips to form a firm base. Place in fridge to firm up.

2. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolateย  and Frangelico (also add coffee now if you are using), stirring over the barely simmering water, until smooth. Add the cubed butter in and mix gently. Remove from heat.

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3. Beat the yolks of the eggs with 4 tablespoons of sugar for about 3 minutes until the mixture is thick.

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4. Fold the chocolate mixture into the egg yolks. Let it cool.

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5. In a separate bowl, beat the egg whites until they hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff.

6. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites until just incorporated.

7. Remove your serving bowls from the fridge. Spread hazelnut chocolate (I used Leoine, you can use Nutella if you wish) onto the surface of the crumb layer.

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8. Pour the mousse into the serving bowls, layering alternately with a biscuit crumb layer and more mousse.

9. Refrigerate for at least 4 hours, until firm.

10. Add your textural components before serving – I’ve chosen chocolate squares, pearls, biscuit crumbs, blueberry-in-chocolate balls and freeze dried raspberry powder for added taste and textural comparison. The sharpness of the raspberry powder cuts through the sweetness of the mousse which is my 5% magic for this mouth watering dessert. (Why oh why am I giving this away?!?!?!)

11. These are served in tiny pots here, you can equally plate them in larger vessels. Trust me, no one will complain!

Super easy, child-friendly (but not quite healthy) chocolate mousse


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This chocolate mousse recipe was adapted from Nigella Lawson’s Instant Chocolate Mousse. I’ve found that I need a higher cream to chocolate ratio for a more pourable mixture, resulting in a silky smooth mousse. This is really quite indulgent and melt-in-your-mouth.

What I like about this recipe is there is not much waiting time and is fairly easy to do. It also doesn’t involve raw eggs, hence I wrote ‘child-friendly’ in the title. It is certainly NOT quite healthy as there are large quantities of cream and chocolate involved, so I suggest you make your portions really small. With vessel availability and fridge space in mind, I divided this recipe up into 10 serves. I even went halfs with my daughter! Remember, the better quality chocolate you use, the better the experience!

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Ingredients
150 g mini marshmallows
60 g butter
250 g dark chocolate, I use Whittakers, Valrhona or Callebaut callets
60 ml hot water
330 ml fresh cream
1/2 teaspoon Equagold vanilla paste

Method
1. Put the mini marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan over gentle heat to melt the contents, stirring to make sure nothing sticks to the pan (the chocolate can stick very quickly). Remove from the heat to cool. You can put the pan in a larger vessel containing cold water to speed up the cooling process.
3. Meanwhile, beat the cream with the vanilla paste until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour into 10 small glasses or ramekins, and chill until set (takes only about 20 minutes for it to set).

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This one is styled by J:
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