by chef Chantel Dartnall of Restaurant Mosaic
120g dark chocolate
2 egg yolks
3 egg whites
60g dark chocolate
- Melt the butter and chocolate together over a double boiler, over medium heat.
- Remove the mixture from the heat and whisk in one egg yolk at a time.
- Whisk the egg whites in a mixer until stiff peak and gently fold into the chocolate mixture until completely combined.
- Place mousse in a piping bag and allow to set in the fridge for at least 4 hours.
- Once the mousse is set, pipe the chocolate logs into desired size, and freeze overnight.
- Melt the chocolate over a double boiler or in the microwave, stirring occasionally.
- The chocolate must be just below body temperature, to avoid the mousse from melting when brushing the logs.
- Use a paint brush to paint a thin layer of chocolate on the frozen logs. Remove only one log at a time from the freezer.
- Place logs in the fridge when painted in an airtight container on a sheet of baking paper.
ICED CHOCOLATE BRANCH
40g dark chocolate
cocoa powder for dusting
- Melt Chocolate over a double boiler and allow to cool down slightly (Making sure the chocolate is not too runny).
- Place in piping bag, using a round number 2 piping nozzle.
- Pipe stem shapes directly on top of the ice bath, the ice will also help create shape to the stems.
- Remove from ice, making sure you get rid of excess water drops by placing the chocolate stems on top of a sheet of kitchen paper towel.
- Dust the bottom of a container with cocoa powder to form a thin layer to place the stems on.
- Dust the stems with cocoa powder again and store in a closed container in the fridge.
80g dark chocolate
cocoa Powder for dusting
- Melt chocolate over a double boiler and allow to cool down slightly.
- Dip the reverse side of the leaves gently in the melted chocolate, making sure the edges are clean.
- Place the leaves in a tray that is lined with baking paper.
- Allow leaves to cool down completely in the fridge before removing the leaves from the chocolate. Dust with cocoa powder.
PATE DE FRUIT
¾C pear puree
1½C granadilla juice
¼C castor sugar (A)
1T fruit pectin
2¼C castor sugar (B)
¾C glucose liquid
20ml lemon Juice
15ml citric acid
250ml castor sugar
- In a large pan place the puree and juice, heat until the liquid starts to simmer.
- Whisk the pectin and ¼ cup sugar together in a mixing bowl using a whisk. This will help prevent the pectin from making lumps when coming in contact with the heat.
- Add the pectin and sugar to the liquid and cook until it thickens over medium heat.
- Add glucose and remaining sugar into the mix while whisking continuously.
- Cook till 106◦C (use a candy thermometer)
- Remove from heat and whisk in the lemon juice and pour into a greased tray.
- Allow to set at room temperature for about 3 hours before rolling into small rocks or cutting out using a flower cutter.
- Dust pate de fruits in citric acid and castor sugar
PASSION FRUIT GEL
250g passion fruit juice
50g light brown sugar
3g agar agar
- Place all the ingredients in a medium-sized saucepan and whisk until agar is completely whisked in, allow to rest in the pan for 2 minutes before placing on the heat.
- Cook on a high heat and allow to boil for 2 minutes while whisking occasionally. Remove the lemon verbena and pour mixture into a flat tray and allow to cool in the fridge.
- Once the jelly is set, blend until smooth.
PASSION FRUIT MOUSSE (ROCKS)
100g passion fruit puree boiron
30g castor sugar
18g passion fruit juice
1 sheet gelatin
35g white chocolate
- Mix the sugar with the Passion Fruit Juice and egg yolk, whisk until you obtain a sabayon over a double boiler and remove from heat.
- Heat puree in a small pot over medium heat, and melt bloomed gelatin inside the puree.
- Once melted whisk into sabayon mixture and return to heat over double boiler.
- Using a spatula stir in the chocolate until melted and remove from heat.
- Allow to cool while whisking the cream to a medium peak and folding into puree mixture.
- The puree can be set inside a half sphere mould and frozen to make it easier to remove later, alternatively freeze the mousse in a flat tray and use different shaped cookie cutters.