Author Type: Chef
This assortment of chocolate treats consists of a chocolate terrine, a white chocolate mousse and a chocolate and hazelnut tart.
RECIPE –
Serves 1
White chocolate mousse
Ingredients –
670g white chocolate
300ml egg whites
50g sugar
1L whipped cream
Method –
Whip the cream to soft peaks, then refrigerate. Melt the chocolate in a bowl over a saucepan of simmering water. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold shape. Sprinkle in the sugar and beat until soft peaks form. When the chocolate has cooled, gently fold in half of the whipped cream, then half of the egg whites. Once incorporated, fold in the rest. When finished, scrape it into a bowl and let it refrigerate.
For the Terrine
Ingredients –
8 egg yolks
1 cup melted milk chocolate
1/2 cup Frangelico
1/2 tsp salt
2 cups thickened cream
2 tbsp granulated sugar
1 vanilla bean
Method –
Melt the chocolate in a bowl over a saucepan of simmering water. Create a sabayon (like a whipped custard) with the egg yolks and the Frangelico, beating until a ribbon stage is reached. In a separate bowl, whisk together cream, sugar and the scraped-out seeds of the vanilla bean. Whisk the cream until stiff peaks form, then fold in the sabayon and melted chocolate. Line a mould with cling film and pour in mixture, placing in freezer to set.
For the Chocolate and Hazelnut Tart
Ingredients –
Pastry:
1/2 cup sugar
5 tbsp softened butter
1 large egg yolk
1 tbsp water
1 cup plain flour
Pinch of salt
Filling:
400g dark chocolate
400g milk chocolate
250ml milk
200ml cream
175g hazelnut meal
Method –
Make the pastry by combining all the ingredients in a food processor. Then gently roll out onto a tart shell, leaving a 2cm rim around the outside to allow the pastry to shrink. Then blind bake in a preheated oven at 175 degrees Celsius for 15 minutes or until brown. Make a ganache by melting and combining the milk and dark chocolate, then gently whisk in the milk, cream and hazelnut meal. Once the pastry has cooled, pour the ganache in so that it fills up the pastry tin, then refrigerate for 30 minutes to an hour to let it set.
To serve, quinelle the mousse onto some silvered almonds to stabilise the mousse. Serve the tart on creme anglaise and the terrine with a mixed berry coulis.
Michael Tran, September 2007
