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Part 1: Rich Terracotta Sheet Sponge
  • 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
  1. In a stand mixer, begin by whisking Sugar & Whole Egg until light and fluffy.
  2. Combine the gluten-free All-Purpose Flour, deZaan Rich Terracotta Cocoa Powder and Baking Powder in a bowl and whisk to combine.
  3. Sift into the fluffy Egg/Sugar mixture and use a paddle attachment to fold through.
  4. Gradually pour in the Milk & Vegetable Oil, while still folding until fully incorporated.
  5. Spread the Sponge mixture onto a pre-prepared sheet tray.
  6. Bake at 170ºC/338ºF for 10-12 minutes until the Sponge springs back when pushed.
  7. Cool completely before cutting into discs. Reserve until ready to plate.
Part 2: Rich Terracotta & Champagne Mousse
  • 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)
  1. Soak the Gelatin Sheets in cold water and strain out the excess. Reserve until ready to use.
  2. In a pan, combine the Champagne, 1st quantity of Cream, Egg Yolk & deZaan Rich Terracotta Cocoa Powder and cook like an anglaise until nappé.
  3. Stir in the Gelatin to dissolve before pouring over the Cocoa Butter.
  4. Blend with an immersion blender until smooth.
  5. Cool to 40ºC/104ºF before folding through the lightly whipped Cream.
  6. Transfer to a piping bag ready to use.
Part 3: Terra Rossa & Champagne Sauce
  • 100g Whole Milk
  • 125g Cream (heavy)
  • 75g Champagne (warm)
  • 30g Glucose Powder
  • 60g deZaan Terra Rossa Cocoa Powder
  1. In a bowl, make a paste with the Glucose Powder, deZaan Terra Rossa Cocoa Powder and warm Champagne.
  2. Combine Milk & heavy Cream with paste and add to a pan.
  3. Bring to a simmer and cook until thickened.
  4. Remove from heat and strain.
  5. Store until ready to re-heat and serve.
Dezaan Damien Wager Cocoa Sauce Pour
Image Of DeZaan Champagne Cocoa Mousse Pour
Part 4: Pink Mirror Glaze
  • 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
  1. Soak the Gelatin Sheets in cold water and strain.
  2. Add the Gelatin into a suitably sized container with the Condensed Milk, Neutral Glaze & White Chocolate.
  3. In a pan, heat the Water, Sugar and Glucose, stirring minimally.
  4. Pour the hot mixture over the contents in the container.
  5. Blend with immersion blender until smooth and all air bubbles are gone.
  6. Add Pink colour as desired and store until ready for use.
  7. When ready, glaze at 35ºC/95ºF.
Part 5: Assembly
  1. Prepare the desired silicone mold before piping the Champagne Cocoa Mousse. Fill each mold completely.
  2. Set in freezer until completely frozen. Unmold and freeze until ready to glaze.
  3. Prepare Glaze & Mousse with Pink Mirror Glaze.
  4. Place Cocoa Sponge disc at the center of the plate.
  5. Place glazed Mousse on top of Cocoa Sponge.
  6. Surround the centre piece with tempered Milk Chocolate feathers spread out evenly, resting underneath the sponge for an added visual effect.
  7. 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.

Image Of DeZaan Champagne Cocoa Mousse Pour

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