Otto Burnt Chocolate Mousse with Blackcurrant Jelly
Shortcrust, Burnt chocolate mousse, Blackcurrant jelly and Glaze — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg, Neutral Gel Glaze 13 kg (Zeelandia) and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (shortcrust)
- 3 min
- baking temperature (shortcrust)
- 190 °C
- baking time (shortcrust)
- 8 min
- chocolate roasting temperature (mousse)
- 180 °C
- chocolate roasting time (mousse)
- 10 min
Ingredients
Shortcrust
| Ingredient | Quantity |
|---|---|
| Kruche Special | 1000 g |
| Butter | 450 g |
| Eggs | 50 g |
Burnt chocolate mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 300 g |
| Cream (30% fat) | 600 g |
| Gelatine | 9 g |
| Water | 10 g |
Blackcurrant jelly
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 100 g |
| Blackcurrant pulp | 100 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 1000 g |
| Water | 200 g |
| Gelatine | 20 g |
Method
- Shortcrust
Mix all ingredients at medium speed for about 3 minutes (using a flat beater). Butter can be replaced by margarine with 85% fat content.
- Shortcrust
Roll out the shortcrust bases to a thickness of about 0.3 cm and cut out 19 discs about 8.5 cm in diameter. Bake between perforated mats at 190°C for about 8 minutes. Cool.
- Burnt chocolate mousse
Whip the chilled cream (about 400 g). Soak the gelatine in the water.
- Burnt chocolate mousse
Brown the Arabesque chocolate in the oven at 180°C for about 10 minutes. Bring the cream (about 200 g) to the boil and dissolve the soaked gelatine in it. Blend the roasted chocolate and combine it with the hot cream. Add the whipped cream and fold gently until combined. Fill 19 silicone moulds measuring 85/50 with the mousse to about half their height.
- Blackcurrant jelly
Bring the pulp and Paletta Neutral Gel to the boil and mix until smooth and uniform. Dose the jelly into 19 inserts measuring 75/60 (about 10 g each). Freeze.
Assembly: place the frozen jelly onto the burnt chocolate mousse. Fill the remaining space in the silicone moulds with the mousse. Freeze.
- Glaze
Bring the water to the boil and dissolve the gelatine in it. Add Paletta Cold and blend (take care not to aerate the glaze).
Finishing: paint the frozen mousse with a brush using coloured powders (copper, gold, silver) and spirit to give uneven colours. Cover the desserts with the glaze and place them on the shortcrust biscuits.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.