DARK CHOCOLATE AND DAVIDSON PLUM MOUSSE
THE DESSERT OF JACOB'S CREEK KITCHEN COLLECTIVE
Dark chocolate and davidson plum mousse, chocolate and shiraz soil with raspberry and rosella coulis
DARK CHOCOLATE & DAVIDSON PLUM MOUSSE
- 200ml coconut milk
- 200g dark chocolate
- 3g Davidson plum powder
- 2 egg whites, room temperature
- Pinch of salt
- 20g caster sugar
- 5 dark chocolate cylinders
- 40ml cold water
- 100g caster sugar
- 75g dark chocolate
- 10g shiraz powder
- 30g desiccated coconut
- 10g raw cacao powder
RASPBERRY & ROSELLA COULIS
- 150g frozen raspberries
- 20g caster sugar
- ½ lemon, juice of
- 2g dried rosella powder
FOR THE DARK CHOCOLATE & DAVIDSON PLUM MOUSSE:
- Place coconut milk in a small saucepan and bring to the boil on a medium heat. Be careful not to have it too high or it will scorch on the bottom.
- Place the chocolate and Davidson plum powder into a stainless steel bowl.
- When the coconut milk is simmering, lightly pour it over the chocolate then stir once and let sit for 2 minutes to melt. After 2 minutes stir well, with a rubber spatula and continue to do so until it is all combined.
- Meanwhile place the 2 egg whites into the bowl of the stand mixer. Attach the whisk and turn to high speed.
- Once the egg white starts to froth up, gently add a little of the sugar at a time until all incorporated.
- Continue to whip until glossy stiff peaks have formed. Be careful not to overwhip as they will become dry and mealy.
- Working quickly, using a rubber spatula, fold in one third of the meringue into the chocolate mixture, making sure to scrape the bottom of the bowl.
- Once incorporated fold in the rest of the meringue and continue to mix gently until all combined.
- Transfer the mousse into a piping bag and pipe into the chocolate cylinders, making sure not to leave any air gaps in them when filling.
- Cover with baking paper & place back in the fridge.
FOR THE CHOCOLATE SOIL:
- Toast coconut in a pre-heated oven at 160°c.
- Place the water in a small saucepan then gently pour the sugar into the middle of the water. Do not stir or mix. Also try to avoid getting any sugar crystals on the side of the pan.
- Prepare a pastry brush in a small vessel of cold water to brush down the sides if the syrup starts to crystalize around the edge of the pan.
- Transfer the chocolate into a medium sized stainless steel bowl and set aside until the syrup is ready.
- Place the saucepan onto the induction burner and turn the heat to high. Despite how tempted you might be, do not stir the sugar. As it heats up it will dissolve and start to bubble.
- Continue to cook until you start to see golden brown edges.
- Immediately remove saucepan from the heat and whisk into the chocolate. Don’t forget to whisk around the edges.
- Whisk until all the chocolate has crumbled and resembles soil, this will only take a couple of minutes.
- Transfer onto a tray lined with baking paper to cool.
- Then toss together the shiraz powder, toasted coconut and raw cacao and mix in with the soil.
FOR THE RASPBERRY & ROSELLA COULIS:
- Place the raspberries, sugar, rosella powder & lemon juice into a small saucepan and place on a medium heat.
- As the raspberries start to soften use a wooden spoon to help to break them up.
- Turn the heat to low and allow the raspberries to simmer for 2 minutes.
- Prepare a sieve over a bowl, leaving space for the raspberry sauce to drip through into the bowl.
- Pour the contents of the saucepan into the sieve then use a rubber spatula to push the raspberry coulis through.
- Once it has all been pushed through the sieve make sure to scrape the bottom of the sieve to remove any sauce clinging to it. Be sure to clean the spatula first as not to introduce seeds back into the sauce.
- Transfer to a small squeeze bottle using a funnel.
- Reserve in the fridge until needed.
- Place a few puddles of the raspberry coulis onto the plate.
- Place a couple of spoonsful of chocolate soil in the middle of the plate.
- Top with a chocolate cylinder then dust with shiraz powder from a small sieve.