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Chocolate mousse with passion fruit sorbet

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Chocolate mousse with passion fruit sorbet

At a glance

Serves:
6
Difficulty:
Difficult
Cost per serving::
media
Method:
50 min.
 
 

Josep Coronado

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Ingredients

    For the dark chocolate mousse:

    •  100 gr. water
    •  100 gr. sugar
    •  1 whole Egg
    •  2 Egg yolks
    •  250 gr. cream (35% milk fat).
    •  175 gr. dark chocolate (70% cocoa)

          For dark chocolate frosting:

    •  175gr. water
    •  225 gr. sugar
    •  50 gr. cocoa powder
    •  150 gr. cream
    •  4 g of gelatin
    •  370 gr. milk

          For chocolate sauce:

    •  100 gr. water
    •  80 gr. sugar
    •  50 gr. cocoa powder
    •  20 gr. glucose

          For the chocolate decoration:

    •  120 gr. sugar
    •  120 gr. isomalt sugar
    •  50 gr. cocoa powder
    •  25 gr. water

Method

  1. For the chocolate mousse: boil the water and sugar until it reaches 121º C.
  2. Meanwhile, whisk the cream in a mixer and set aside.
  3. Melt the chocolate in the microwave.
  4. Mix the Egg and Egg yolks in a mixer until they double in volume. Slowly add the hot syrup from step one, mixing at half speed. Mix in the chocolate and finally the cream.
  5. Put the mousse into a pastry bag and squeeze into dome-shaped molds and freeze.
  6. For the frosting: boil water, cream and milk. Add cocoa, then add hydrated gelatin. Reserve. For chocolate sauce: boil water, sugar, glucose and add cocoa. Reserve. For the chocolate decoration: boil all ingredients in a saucepan to 161º C. Remove from heat and roll out on a baking sheet into desired shape.
  7. Putting it all together:  remove the still frozen mousses from the molds. Pour the  frosting (30º C temperature) over until well coated.
  8. With the help of a brush, paint the serving dish with the sauce. Place the chocolate mousse next to a scoop of passion fruit sorbet and stick the chocolate decoration on top.

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