Champagne Cocoa Mousse
Part 1: Rich Terracotta Sheet Sponge
Ingredients
Method- 75g All-Purpose Flour (gluten-free)
- 25g deZaan Rich Terracotta Cocoa Powder
- 50g Granulated Sugar
- 2.4g Baking Powder
- 50g Whole Milk
- 30g Vegetable Oil
- 50g Whole Eggs
- In a stand mixer, begin by whisking Sugar & Whole Egg until light and fluffy.
- Combine the gluten-free All-Purpose Flour, deZaan Rich Terracotta Cocoa Powder and Baking Powder in a bowl and whisk to combine.
- Sift into the fluffy Egg/Sugar mixture and use a paddle attachment to fold through.
- Gradually pour in the Milk & Vegetable Oil, while still folding until fully incorporated.
- Spread the Sponge mixture onto a pre-prepared sheet tray.
- Bake at 170ºC/338ºF for 10-12 minutes until the Sponge springs back when pushed.
- Cool completely before cutting into discs. Reserve until ready to plate.
Part 2: Rich Terracotta & Champagne Mousse
Ingredients
Method- 4g Silver Gelatin Sheets
- 100g Champagne
- 60g Cream (quantity 1)
- 45g Egg Yolk
- 30g deZaan Rich Terracotta Cocoa Powder
- 30g Cocoa Butter
- 125g Cream (lightly whipped)
- Soak the Gelatin Sheets in cold water and strain out the excess. Reserve until ready to use.
- In a pan, combine the Champagne, 1st quantity of Cream, Egg Yolk & deZaan Rich Terracotta Cocoa Powder and cook like an anglaise until nappé.
- Stir in the Gelatin to dissolve before pouring over the Cocoa Butter.
- Blend with an immersion blender until smooth.
- Cool to 40ºC/104ºF before folding through the lightly whipped Cream.
- Transfer to a piping bag ready to use.
Part 3: Terra Rossa & Champagne Sauce
Ingredients
Method- 100g Whole Milk
- 125g Cream (heavy)
- 75g Champagne (warm)
- 30g Glucose Powder
- 60g deZaan Terra Rossa Cocoa Powder
- In a bowl, make a paste with the Glucose Powder, deZaan Terra Rossa Cocoa Powder and warm Champagne.
- Combine Milk & heavy Cream with paste and add to a pan.
- Bring to a simmer and cook until thickened.
- Remove from heat and strain.
- Store until ready to re-heat and serve.
Part 4: Pink Mirror Glaze
Ingredients
Method- 20g Silver Gelatin Sheets
- 120g Water
- 200g Granulated Sugar
- 215g Glucose Syrup
- 165g Condensed Milk
- 85g Neutral Glaze
- 230g White Chocolate
- Pink colouring - as desired
- Soak the Gelatin Sheets in cold water and strain.
- Add the Gelatin into a suitably sized container with the Condensed Milk, Neutral Glaze & White Chocolate.
- In a pan, heat the Water, Sugar and Glucose, stirring minimally.
- Pour the hot mixture over the contents in the container.
- Blend with immersion blender until smooth and all air bubbles are gone.
- Add Pink colour as desired and store until ready for use.
- When ready, glaze at 35ºC/95ºF.
Part 5: Assembly
Method- Prepare the desired silicone mold before piping the Champagne Cocoa Mousse. Fill each mold completely.
- Set in freezer until completely frozen. Unmold and freeze until ready to glaze.
- Prepare Glaze & Mousse with Pink Mirror Glaze.
- Place Cocoa Sponge disc at the center of the plate.
- Place glazed Mousse on top of Cocoa Sponge.
- Surround the centre piece with tempered Milk Chocolate feathers spread out evenly, resting underneath the sponge for an added visual effect.
- Serve once defrosted and pour the warm Cocoa Sauce at the table just slightly off center so it surrounds the Pink Champagne Mousse.
Note: In this recipe, we created an elegant look by applying Edible Gold & Silver on the Champagne Mousse.
