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CDWM SA - Ep. 1 - Gert-Johan - Dessert

Gert-Johan's Glazed Chocolate Mousse

Ingredients

Serves: 6 people

Preparation time: 30 min

Mousse

  • 2 x 100g Lindt Excellence 70% cocoa dark chocolate bars, chopped
  • 1 x 100g Lindt Swiss Classic milk chocolate bar, chopped
  • 3 eggs
  • 300ml heavy cream
  • 100ml milk
  • 1 tbsp sugar

Panna Cotta Centre

  • 3 gelatine leaves
  • 250ml milk
  • 250ml double cream
  • 1 vanilla pod
  • 25g sugar

    Sauce:

  • 175g sugar
  • 175ml water
  • splash cherry liqueur
  • 350g raspberries

    Mirror Glaze

  • 150g sugar

  • 75ml water
  • 100g condensed milk
  • 8g powdered gelatine
  • 175g white chocolate, finely chopped

Preparation method

Mousse

  • Put chocolate pieces and milk into a bowl. Warm in a hot water bath (water must not boil) until chocolate dissolves.
  • Beat yolks until foamy. Remove bowl from water bath and stir foamy egg yolks into chocolate mixture.
  • Beat egg whites together with sugar until stiff, with a creamy texture.
  • Pour into chocolate mixture and mix well.
  • Whip cream until thick and creamy. Fold into chocolate mixture (keeping some cream for garnish, if desired).
  • Pour mousse into a mould and place the smaller panna cotta domes into the centre of the unset mousse, then place into the freezer until frozen solid.

Panna Cotta Centre

  • Soak gelatine leaves in a little cold water until soft.
  • Place milk, cream, sugar, vanilla pod and seeds into a pan and bring to a simmer. Remove vanilla pod and discard.
  • Squeeze water out of gelatine leaves, then add to pan and remove from heat. Stir until gelatine has dissolved.
  • Divide mixture among the domed moulds and leave to cool. Place into refrigerator until frozen solid.
  • For the sauce: Place sugar, water, cherry liqueur into a pan and bring to the boil. Reduce heat and simmer until sugar has dissolved.
  • Take pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
  • Pass the sauce through a sieve into a bowl and stir in the remaining fruit.

    Mirror Glaze

  • Place water, sugar and condensed milk into saucepan and bring to the boil. Remove from heat, add bloomed gelatine and stir until dissolved. Add chocolate and stir until melted.

  • Set the bowl over an ice bowl and whisk gently (not vigorously as you don’t want to make bubbles), until glaze thickens and reaches 26 C. Decant glaze into a jug.
  • Place frozen mousse on a wire cooling rack, set over a clean baking sheet to catch the glaze.
  • Working quickly, pour glaze generously over each dome and allow to run off. Once the glaze sets and stops dripping, use a palette knife to lift off the wire rack and place on a serving dish.
  • Any leftover glaze can be stored and reused by simply heating it up again.