Cocoa and Pistachio Mousse

artisans-and-chefs manufacturing

manufacturing

Part 1: Pistachio Cremeux

Ingredients

100g Pistachio Praline
65g Heavy Cream
2.5g Silver Gelatin Sheets

Method

Bloom the gelatin sheets in ice water.
In a small pot, heat the heavy cream and add the bloomed gelatin, stir to dissolve.
Pour the heavy cream over the pistachio praline and mix to incorporate.
Transfer to a silicon mold and freeze.

Part 2: Raspberry Confit

Ingredients

120g Raspberry Puree
25g Sugar
4g Silver Gelatin

Method

Bloom the gelatin sheets in ice water.
In a small pot, bring the raspberry puree and sugar to simmer.
Add the bloomed gelatin and stir to dissolve.
Pour over the pistachio praline and freeze again.

Part 3: Pistachio Dacquoise

Ingredients

110g Confectioners' Sugar
65g All-Purpose Flour
125g Pistachio Flour
250g Egg Whites
2g Cream of Tartar
155g Granulated Sugar

Method

Sift the flour, confectioners’ sugar, and pistachio flour.
In a stand mixer fitted with a whisk attachment, make a stiff peak french meringue by whipping the egg whites, cream of tartar, and sugar.
Using a rubber spatula, fold in the dry ingredients until incorporated.
Spread over a tray and sprinkle with crushed pistachio.
Let it cool, then cut and set aside.

Part 4: Milk Chocolate and Cocoa Mousse

Ingredients

11g Silver Gelatin
160g Heavy Cream (quantity 1)
160g Whole Milk
55g deZaan True Gold Cocoa Powder
200g 40% Milk Chocolate
475g Heavy Cream (Whipped - quantity 2)

Method

Soak the gelatin in ice water until softened, squeeze out the excess water and set aside.
In a small pot, bring the first quantity of the heavy cream and milk to simmer. Add the deZaan cocoa powder and stir until combined. Stir in the gelatin to dissolve.
Pour over the milk chocolate and emulsify, allow to cool to 38°C/100°F.
Fold the whipped cream into a ganache until smooth.

Part 5: Cocoa Glaze

Ingredients

150g Heavy Cream
150g Warm Water
90g Granulated Sugar
100g Glucose Syrup
105g deZaan True Gold Cocoa Powder
18 Silver Gelatin

Method

Soak the gelatin in ice water until softened, squeeze out the excess water, and set aside.
In a medium pot, mix the deZaan cocoa powder, heavy cream, and water. Add the sugar and glucose and stir to combine.
Bring the mixture to simmer on medium heat. Add the gelatin and stir to dissolve. As soon as it comes to a boil, remove it from the stove.
Transfer to a quart container and let it rest in the refrigerator for 24 hours.
Heat the glaze in a microwave for 50 seconds.
With the help of a hand blender, remove any bubbles from the glaze and keep emulsifying until the glaze is shiny.

Part 6: Assembly

Method

Pour the first layer of mousse into the silicon molds followed by the pistachio and raspberry insert, cover with more mousse, and finish with a disc of pistachio dacquoise.
Freeze and unmold.
Glaze and remove any excess glaze with an offset spatula.
Decorate with whipped ganache and gold leaf.

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