CHOCOLATE PASTRY DOUGH
INGREDIENTS
- 127 gr Brown Sugar
- 34 gr Caster Sugar
- 40 gr Glucose
- 283 gr Butter
- 46 gr Egg Yolks
- 310 gr Plain Flour
- 34 gr Cocoa Powder
- 3 gr Baking Powder
- 1 gr Salt
METHOD
- Sift all dry ingredients together
- Mix the butter, sugar, glucose & brown sugar until pale
- Mix in all the dry ingredients until just combined together and not overworked.
- Wrap the dough and rest in the fridge for 30-40min
- Roll using a rolling pin to 2cm,cut with the ring cutter
- Bake @160C for 12-14min
CHOCOLATE CREAMUX
INGREDIENTS
- 136 gr Milk
- 136 gr Cream
- 58 gr Egg Yolks
- 45 gr Caster Sugar
- 160 gr Dark Chocolate
METHOD
- Bring milk & cream to a boil
- Pour over the mixed sugar and egg yolk, bring to 85C
- Pour over the chocolate blitz until smooth texture is achieved.
- Pour in to mold and freeze until completely frozen.
SHINY GLAZE
INGREDIENTS
- 150 gr Water
- 250 gr Caster Sugar
- 100 gr Cocoa Powder
- 150 gr Cream
- 15 gr Gelatin
METHOD
- Bloom gelatin in cold water and set aside
- Bring water and sugar to boil
- Add cocoa powder and warm cream
- Mix in gelatin and blitz until smooth texture is achieved
CHILLI CARAMEL
INGREDIENTS
- 50 gr Finely Chopped Red Chili
- 100 gr Caster Sugar
- 50 gr Water
- 10 gr Butter Unsalted
- 1 gr Salt
METHOD
- Make a caramel with the sugar and water
- Add the chili and mix well
- Add the butter and salt
ASSEMBLY
Remove the chocolate creamux and glaze with the shinny glaze
Carefully transfer the creamux to the chocolate base using the pallet knife
Chopped hazelnuts around the mousse
Garnish with a fresh chili and gold leaf
