Double Cocoa Mint Petit Four
Part 1: For Carbon Black Tuile
Ingredients
Method- 30g Flour
- 50g Granulated Sugar
- 50g Egg Whites
- 20g deZaan Carbon Black Cocoa Powder
- 50g Butter
- Melt the butter and mix with the sugar. Incorporate the rest of the ingredients.
- Spread onto desired silicon mats (spiral molds used in this recipe)
- Bake at 160ºC/320ºF for 3 minutes and immediately unmold.
- Place onto a silpat
- Bake at 150ºC/302ºF for 8 minutes.
- Give desired shape to tuile as soon at it has been taken out of the oven.
- Allow to cool down completely before finishing dessert.
Part 2: For Crimson Red Mint Mousse
Ingredients
Method- 285g Cream
- 114g Glucose
- 108g deZaan Crimson Red Cocoa Powder
- 1g Salt
- 184g Brown Sugar
- 38g Butter (soft)
- 57g Milk Powder
- 3 drops Mint Extract
- ½ Vanilla Bean
- 300g Cream
- Place first quantity of cream, glucose, salt, vanilla, brown sugar and milk powder in a pot. Bring to a simmer and ensure everything has dissolved.
- In a separate bowl, add the Crimson Red cocoa powder.
- Pour the cream mixture over the Crimson Red blend until smooth with an immersion blender
- Blend in the butter and mint drops.
- Strain and chill overnight.
- When ready, whip the mixture on high speed in a stand mixer until stiff peaks.
- Whip the second quantity of cream to soft peak and fold this into the whipped Crimson Red base
- Pipe into molds and freeze over-night (Silikomart Essenziale mold)
Part 3: For Carbon Black Brownie Base
Ingredients
Method- 550g Confectioners' Sugar
- 55g Cocoa Butter
- 140g Flour
- 200g deZaan Carbon Black Cocoa Powder
- 60g Milk Powder
- 8g Salt
- 100g Coconut Oil (chill first if necessary)
- 4 Eggs
- 120g Water
- In a Food processor add all ingredients. Process until combined.
- Pour finished mixture onto a ½ sheet tray and spread evenly.
- Bake at 180ºC/ 356ºF until set, approx. 15 min depending on oven.
- Once Baked,let cool for 20-30 minutes before cutting out 2cm disc.
Part 4: Assembly
Method- Once all components have been made. Place brownie disc onto a sheet tray.
- Unmold Crimson Red mousse and place onto brownie disc. Allow to come to temperature.
- Sift deZaan Crimson Red cocoa powder over the top of the mousse.
- Place one spiral carbon black tuile over the top and finish with fresh mint leaves.
