Textures of Love — Hazelnut chocolate mousse with praline — courtesy Jerson Fernandes
Courtesy Pluck, Pullman New Delhi Aerocity
INGREDIENTS:
For the Dark Chocolate Mousse Callebaut dark 70% -125gm Heavy cream 250 gms Whipped cream 500 gms
METHOD
Bring heavy cream to simmer in a pot add dark chocolate into it. Once it cools down to room temp mix whipped cream into it.
For the Chocolate Crumble
Coco powder 100 gms Almond powder 50 gms All-purpose flour 100 gms Unsalted Butter 100 gms Brown sugar 100 gms
METHOD
Preheat oven to 180°C. Cream butter, sugar and honey. Combine remaining ingredients in a separate bowl and fold into creamed butter until smooth. Roll out between two sheet of parchment paper to 1/8-inch thicker and bake until golden and firm. Cool completely and grind to crumble.
For Mascarpone Ice Cream
Mascarpone cheese 250gm Fresh cream 260gm Milk 660gm
Sugar 45gm Glucose 10gm Stabilizer powder 10gm Milk Powder 20gms Egg yolk 6 no Lemon Zest from 1 lemon Vanilla Beans from 1 pod
METHOD
Scale all the ingredients as per the desired batch. Combine the milk, cream and 2 tablespoons of the sugar in a medium saucepan over low heat. Bring to a simmer, stirring occasionally. In the meantime, combine the egg yolks, milk powder stabilizer and remaining sugar in a bowl and whip with a hand mixer till fluffy. Once the milk mixture has come to a simmer, add 1 cup of the warm milk into the egg mixture. Pour the mixture back into the saucepan with the remaining milk and cook over medium-low heat. Pull the saucepan off the heat and whisk in the mascarpone, lemon zest and vanilla beans. Strain the mixture in a bowl and let it chill. Now, process the ice cream in an ice cream maker for 20 minutes.
For the Microsoft Sponge Whole egg 1no
Egg yolk 1no
Sugar 20gm
Flour 5gm
METHOD
Whisk whole egg, egg yolk and sugar together till soft peak and flour and mix it gently. Pour in paper cup and microwave for 60 seconds.
For the Chocolate shell
Dark chocolate 300gm
Coco butter 20gm
METHOD
Melt chocolate and coco butter on double boiler. Cut transparent OHP sheet into 4*2.5" dimension. Take a brush and apply chocolate evenly. Make a half circle of it and leave to set.
Final presentation
Squeeze two small dollops on plate and place chocolate shell on it and press gently. Fill couple of chocolate mousse dollops into shell. Break micro sponge into small pieces and place it. Spoon out chocolate crumble next to chocolate shell. Scoop mascarpone ice-cream quenelle and gently place on crumble and then garnish.