This Chocolate Mousse with Cherry Ripe Truffles dessert made by chef Scott Pickett features flavours that he remembers from his youth!
In the bowl of a stand mixer fitted with the whisk attachment, add the eggs to produce the mousse. Set aside.
Place sugar in a small saucepan with two tbsp (40ml) of water and boil.
Start whisking eggs at high speed at this point. Three minutes of cooking time or until the sugar syrup begins to thicken. Where the edge of the bowl and the egg meet, slowly and steadily pour the syrup into the eggs while the engine runs. Whisking at high speed for five minutes (this incorporates air and will make your mousse light and fluffy). Transfer the egg mixture to a sizable, clean basin after it has tripled, scraping it out entirely. Work fast to avoid it setting before it is fully absorbed. Add the chocolate and whip until it is emulsified. Use a spatula to scrape the sides as you fold in the cream. Fold the mixture consistently until there are no pockets of cream or egg and it is glossy and smooth.
Give each of the four 300ml glasses an even portion of the mousse mixture, allowing room for the cherry garnish. To set, chill for two hours.
While this is happening, prepare the coulis by cooking the raspberries and sugar in a small saucepan over medium heat for 8 to 10 minutes, or until the raspberries start to slightly mush. When done, remove from the heat and puree. Cool off completely.
For the cherry ripe truffles, combine coconut and cherries in a food processor and blend until combined. Place 2 tsp pieces of the mixture in balls and on a tray with foil. To firm up, chill for 20 minutes.
One at a time, roll truffles in cocoa in a shallow basin until completely covered. Give them a gentle toss between your hands to remove any excess, then chill until needed.
Pour raspberry coulis over the mousse before adding cherry ripe truffles to each serving.
Ingredients
Directions
In the bowl of a stand mixer fitted with the whisk attachment, add the eggs to produce the mousse. Set aside.
Place sugar in a small saucepan with two tbsp (40ml) of water and boil.
Start whisking eggs at high speed at this point. Three minutes of cooking time or until the sugar syrup begins to thicken. Where the edge of the bowl and the egg meet, slowly and steadily pour the syrup into the eggs while the engine runs. Whisking at high speed for five minutes (this incorporates air and will make your mousse light and fluffy). Transfer the egg mixture to a sizable, clean basin after it has tripled, scraping it out entirely. Work fast to avoid it setting before it is fully absorbed. Add the chocolate and whip until it is emulsified. Use a spatula to scrape the sides as you fold in the cream. Fold the mixture consistently until there are no pockets of cream or egg and it is glossy and smooth.
Give each of the four 300ml glasses an even portion of the mousse mixture, allowing room for the cherry garnish. To set, chill for two hours.
While this is happening, prepare the coulis by cooking the raspberries and sugar in a small saucepan over medium heat for 8 to 10 minutes, or until the raspberries start to slightly mush. When done, remove from the heat and puree. Cool off completely.
For the cherry ripe truffles, combine coconut and cherries in a food processor and blend until combined. Place 2 tsp pieces of the mixture in balls and on a tray with foil. To firm up, chill for 20 minutes.
One at a time, roll truffles in cocoa in a shallow basin until completely covered. Give them a gentle toss between your hands to remove any excess, then chill until needed.
Pour raspberry coulis over the mousse before adding cherry ripe truffles to each serving.
Notes
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