Recipe: Chocolate Mousse Sphere
Love is in the air… get creative this Valentines Day with this luxurious recipe. This Chocolate sphere is the perfect sweet treat to celebrate the occasion. With this chocolate sphere you either break open with a spoon or, even more impressively, pour a hot sauce over, watching the chocolate slowly melt away to reveal the hidden surprise inside.
Learn more on p.40 & 41 of Jan Feb At the Pass.
For the mousse:
- 90g liquid egg yolks (EG072)
- 45g liquid whole egg
- 100ml fresh cream (494147)
- 240g Callebaut chocolate 55%, chopped (R219)
- 120g caster sugar (Z313002)
- 10ml water
- 400g semi whipped fresh cream (494147)
For the cherry mouse:
- 2 leaves of gelatine (T56)
- 250g Morello cherry purée (F19Z)
- 100g caster sugar (Z313002)
For the chocolate crumble:
- 100g butter (DY141)
- 100g caster sugar (Z313002)
- 140g ground almonds (NU103)
- 80g plain flour (490048)
- 20g DGF cocoa powder (R92)
For the ruby chocolate cream:
- 200gm Callebaut ruby chocolate
- 500ml fresh cream (494147), plus 200ml for serving
- 40gm beetroot powder
- Amarena cherries in syrup (FR140)
- Dark chocolate dome (CT129)
- Cocoa powder (R92)
- For the mousse, mix the egg yolks and whole egg in a mixer until stiff.
- Heat the cream until almost boiling, then pour over dark chocolate and stir to form a smooth mix.
- Combine the sugar and water and bring to 120°C over a medium heat. Slowly pour over the stiff eggs and mix until cooled slightly.
- Fold the chocolate ganache into the egg mixture.
- Add the medium whipped cream and allow the mousse to set in the fridge
- When set put in piping bag for using later.
- For the cherry purée, soak the gelatine in cold water.
- Heat the purée and sugar together over a medium heat to just below boiling point, then remove from the heat and add the soaked gelatine. Set aside in the fridge and allow to cool. For the chocolate crumble, place the butter and caster sugar in the bowl of a mixer with a paddle attached. Mix until combined.
- Add the ground almonds, flour and cocoa and combine on low speed until a crumble consistency is formed.
- Spread on Silpat (490868) on a tray and bake at 160°C for 10 minutes.
- For the ruby chocolate cream, heat the cream until almost boiling, then pour over the ruby chocolate and beetroot powder and stir to form a smooth mix. Whizz with a stick blender to ensure mix is well combined. Allow to cool fully. Before plating up, add an extra 200ml cream and whisk until firm.
- Use a steel ring set to cut shapes in chocolate dome. Heat the desired size and shape and press slightly against half the dome to make the design you require.
- Melt some chocolate and brush onto the outside of each half of the dome, then roll gently in cocoa powder to create a bon bon effect finish.
- Allow to set before filling with chocolate crumb, mousse and Amarena cherries. Slightly warm the edge of the top half of the dome so it sticks to the other half.
- Garnish the plates with ruby cream, cherry purée, chocolate crumb and berries.
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