Delicia de cocoa
by Cristabel Chia
@ 11 Jan 2016
delicia de cocoa (cocoa delights)
By Chef Karyn Chung
Dark Chocolate Mousse
75g (each) cream and milk
30g egg yolks
15g sugar
8g gelatine sheets, bloomed
420g whipped cream
195g dark chocolates, melted
100ml orange liqueur
Salt, to taste
Cocoa Soil
140g butter
85g sugar
200g cocoa powder
5g salt
60g egg whites
Dehydrated Dark Chocolate Cake
230g dark chocolates
100g butter
160g egg yolks
80g sugar, divided
240g egg whites
Salted caramel sauce, for dotting
For the dark chocolate mousse: Heat the cream and milk in a saucepan over a low heat and set aside. Whisk the egg yolks and sugar in mixing bowl until creamy. Pour in half of the hot milk mixture and whisk until well incorporated. Add in bloomed gelatine and stir until gelatine has dissolved. Set aside. Whip the whipped cream and melted dark chocolates to a soft peaks form and fold into the hot milk mixture. Add in the orange liqueur and salt, to taste. Pour the dark chocolate custard into a mould and keep chilled. Once chilled, cut into discs.
For the cocoa soil: Beat the butter and sugar in an electric mixer bowl on a medium speed until creamy. Add in the cocoa powder and salt and beat well. Add in the egg whites, and beat until well incorporated. Pour the batter into a baking tray and bake in a pre-heated oven at 170°C for about 10 minutes. Remove and set aside to cool. Once cooled, break into crumbles and set aside.
For the dehydrated dark chocolate cake: Whisk the dark chocolates and butter in a mixing bowl until creamy. Set aside. Whisk the egg yolks and half of the sugar in a mixing bowl to a ribbon stage and fold into the dark chocolate mixture. Set aside. Whisk the egg whites and the remaining sugar in another mixing bowl to a soft peaks form and fold into the dark chocolate mixture. Pour the batter into a baking pan and bake in a pre-heated oven at 180°C for about 12 minutes. Remove and set aside to cool. Once cooled, break into pieces and set in the dehydrator at 60°C overnight.
Sprinkle the cocoa soil onto each serving dish and place a dark chocolate mousse disc. Arrange the dehydrated chocolate cake randomly and dot with salted caramel sauce. Serves 4
