About this recipe:Milk chocolate mousse in a dark chocolate circle, shavings of dark chocolate, white chocolate tuile and physalis sauce. For this recipe you will need a colourful chocolate transfer sheet of your choice, available online or in specialty shops.
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Method Prep:30min › Cook:20min › Ready in:50min
For the mousse:
To make the basic mousse base, whisk the eggs and sugar together in a bowl to combine. Bring the milk to a boil in a small pan over a high heat. Remove from the heat and pour the hot milk over the egg yolks, and beat to combine. Pour back into the pan and put on a low heat, stirring occasionally, until it coats the back of the spoon. It is important not to let the mixture boil or it may split. When the custard is ready, wait for a few minutes until it is warm, then pour it into the melted 300g milk chocolate.
Whip the 325ml of double cream to soft peak stage in a large bowl then gently fold it into the chocolate-custard mixture with a tablespoon. Do not beat as you want to keep it airy to avoid a hard mousse. Pour the mix into a bowl, cover with a cling film and leave in the fridge for a couple of hours.
For the chocolate circle and tuiles:
Roughly chop 150g of the dark chocolate and place it in a bowl. Half fill a saucepan with hot water, and put the bowl over it, making sure that the bowl does not touch the bottom of the saucepan. Slowly heat the water, ensuring it does not boil. Stir regularly using a flexible spatula so that the chocolate melts smoothly. Check the temperature with a thermometer. When it reaches 55 degrees C to 58 degrees C remove the chocolate from the bain-marie. Set aside one-third of the melted chocolate in a bowl, in a warm place. Add the remaining finely chopped dark chocolate into the remaining two-thirds of the melted chocolate, stirring constantly. The chocolate should reach 27 degrees C to 28 degrees C. Then add the melted chocolate that you have set aside to increase the temperature. The chocolate should reach 31 degrees C to 32 degrees C.
Cut a strip of the chocolate transfer sheet (about 6 inches long and 2 inches high), and evenly spread the tempered chocolate on the patterned side of the sheet using a spatula or palette knife. When the chocolate starts becoming hard, roll it up to make a circle, using a pastry cutter to help you form the shape. Place in the fridge to chill until time for serving, the colourful design from the chocolate transfer sheet will transfer to the chocolate as it cools and hardens.
Melt 100g of white chocolate and spread it on a cling film. When the white chocolate becomes hard, break it in pieces. Set aside.
Use the excess of the tempered dark chocolate, and spread it on a clean table. When the chocolate starts becoming hard, scrape the chocolate with a knife or a dough cutter so that it resembles tree bark or shavings, see photo. Set aside.
For the physalis sauce:
Put physalis and sugar in a small pan with the water, and cook them gently for 5 minutes, or until the fruit become soft and the liquid becomes a syrup.
To serve, remove the dark chocolate circle from the fridge and place on a serving plate. Spoon the mousse into a piping bag and pipe into the chocolate circle. Arrange the dark chocolate tuiles and broken white chocolate around and in the mousse, if desired. Spoon a little of the physalis sauce on the plate around the mousse with a few chunky bits of fruit. Serve.
If you need more information, do not hesitate to contact me at www.michel-bru.com . I will be happy to help you.
Physalis is also known as 'cape gooseberry', 'golden berry' or 'ground cherry'. Most likely to be available in specialist shops and/or can be grown in the UK, flowering in June, July and August.