chocolate, coffee, cherry dessert
soft milk chocolate mousse with a cherry surprise, coffee crumble, then touches of dark chocolate to bring the sweetness down.
milk chocolate mousse
120g eggs
50g sugar
1 tbsp powdered gelatin
160g milk chocolate
260g whipping cream, whipped to medium peaks
cherry centre
170g cherries, pitted, halved
15g sugar
coffee crumb
15g butter
50g almond flour
25g flour
25g sugar
1 egg yolk
3g finely ground coffee
pinch of salt
chocolate glaze
75g dark chocolate
1 tbsp cocoa butter
100g whipping cream
extras
100g dark chocolate
a handful of pitted cherries
mousse
in a small saucepan, stir together the gelatin and 1 tbsp of water, set aside for 10 minutes.
place the eggs and sugar in a stand-mixer bowl, set over a medium saucepan with water in (a double boiler) on medium-high heat. whisking continuously until the mixture reaches 60C.
when the egg mixture has nearly reached its temperature, set the pan with gelatin in over low heat until just fully melted.
transfer the bowl to the stand mixer fitted with the whisk attachment, pour the melted gelatin into the egg mixture, whisk on high until it has cooled to a temp of 35C.
place the chocolate in a heatproof bowl, set over a saucepan with water in (double boiler) on high heat, melt the chocolate to 35C.
whisk the chocolate into the eggs until combined. using a spatula fold one-third of the whipped cream into the chocolate mixture, then repeat with the remaining two thirds, until there are no streaks.
spoon the chocolate mousse into half-sphere moulds, freeze overnight.
cherry
combine the cherries and sugar in a small saucepan, over medium heat, stirring occasionally let them reduce for 10-20 minutes until the cherries are soft and a sticky glaze forms. spoon the cherries into 1inch half-sphere moulds, freeze overnight.
using a tablespoon, scoop out 1 tbsp of each mousse dome (discard the extra mousse or it can be snacks) place the frozen cherry dome in the hole you just created, return to freezer.
coffee
preheat the oven to 320F, line a baking tray with parchment paper.
combine all the ingredients in a food processer, pulse until crumbs form. spread the crumb out on the baking tray, bake for 10-15 minutes until slightly golden.
chocolate glaze
place the cream in a small saucepan set over high heat, bring the cream to just a boil.
combine the dark chocolate and cocoa butter in a tall jug. pour the hot cream into the jug and using a stick blender, blend until smooth and shiny.
unmould the frozen chocolate domes and place them on a wire cooling rack with a tray underneath, carefully pour the glaze over top, letting the excess drip off. keep the domes in the fridge until you’re ready.
extras
melt the dark chocolate, spread it evenly onto a tray with parchment paper, freeze. smash into shards.
spread the crumb onto the bottom of the plate, mousse on top, shards on the outside, cherries around:)
