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Cloverleaf Chocolate Mousse Recipe

   
 

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     Cloverleaf Chocolate Mousse

Category   Desserts - Breads
Sub Category   None
Ingredients
250g dark couverture chocolate
60g butter
90g egg yolks (5)
125g egg whites (5)
35g sgar
100g cream, semi-whipped
For the collars- 100g couverture chocolate, tempered
 
For the Cocoa Jelly-
100g water
150g fondant
25g glucose
7g gelatin ( 7g gelatine x 5=35g cold water to soften gelatine)
30g cocoa powder
Instructions
PROCEDURE- 1. Melt the chocolate in a dry pan over a hot water bath. 2. Remove from the heat. Add the butter and stir until melted. 3. Add the egg yolk, mixing well 4. Whip the egg whites with the sugar to form a soft meringue. Fold it into the chocolate mixture. 5. Whip the cream until it forms soft peaks. Fold it into the chocolate mixture.
Transfer the mousse to serving bowls or individual dishes. (Or you can make chocolate 'collars' to pour them into - using100g couverture, tempered with setting agent) Chill for several hours before serving.
For the Cocoa Jelly- 1. Combine the water, fondant and glucose. Bring to a boil and skim if necessary. 2. Soften gelatine in cold water. 3. Add the gelatine and cocoa powder to the hot fondant mixture. Mix quickly and strain through a chinois or fine strainer. 4. This mixture is ready to use once the temperature has dropped to 95F (35C)
CLOVER - LEAVES 1. Collar ( temper chocolate, spread on desired plastic size, shaped like clover leaves, and secure ends with pin, leave to set. CHOCOLATE MOUSSE- 2. Prepare mousse and pour into the collar. Place in refrigerator to set. COCOA JELLY- 3. Prepare the jelly and cool, until temperature has dropped to 35C, pour on top of the mousse until is almost reached to the top end of the little collar or clover-leaf. Put back into the fridge to set.


Originally Submitted 2/1/2013





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