I wanted to make such a dessert for a long time. It has been in my mind for months till I watched this Australian Masterchef, one particular episode, candidates are tasked to make a BLACK FOREST GELATO from a complete recipe given. Since no ice cream maker, I compensated into mousse dessert. Since I wish I could have spray gun, to complete my final even chocolate coating, I replaced by dusting with cocoa powder, the most I can do as homemade. This dessert is done for my friend,a couple who went through tough time in life. Marriage is essential, because bring 2 souls become one mind. So, I bring 2 hemisphere into a complete sphere. This couple enjoys mousse dessert so much that I thought this piece can lift them up. I hope they enjoy it.
Few components you need:
- Vanilla Mousse
- Chocolate Mousse
- Cherry Mousse
- Chocolate Domes
This recipe produced 3 X 7cm in diameters of sphere mousse
- 33g / 2 egg yolks
- 15g castor sugar
- 200g Bulla whipping cream( or any dairy whipping cream )
- 3 tsp castor sugar
- 1 tsp vanilla paste
- Beat cream, 3 tsp sugar and vanilla paste in a clean bowl to medium peak.Chill in fridge.
- Beat egg yolks in a bowl over simmering water(ensure no water touches the bottom of the pan),whisking constantly with hand whisk for about 1-2 minutes, then slowly add in sugar, continued whisking until becomes ribbon stage. Remove from heat.
- Fold in 1/2 of the whipped cream into yolk mixture until well combined. Fold in the rest of whipped cream until well incorporated.
- Pour into 3 separated hemisphere silicone moulds (6cm in diameter) until full. Smooth the top to remove excess mousse.
- Let it chill in the freezer until completely hardened, usually up to 4 hours or more.
- 100g Cadbury baking dark chocolate (or milk chocolate) button ( or any baking chocolate)
- 1 egg yolk
- 1 egg white
- 2 tsp castor sugar
- 100g Bulla whipping cream( or any whipping cream)
- Beat cream to soft peak forms, allow to freeze until hardened.
- Melt dark chocolate over simmering water (called bain marie) until completely melted.
- Fold in beaten egg yolk,stir to combine.
- Fold in 1/2 of whipped cream into dark chocolate mixture. Continue folding in the rest of chocolate mixture until well incorporated.
- Beat egg white(in a grease-free and clean bowl) till foamy or frothy, slowly add in sugar and continued beating until stiff/firm peak achieved.
- Fold in 1/2 of egg white mixture (also known as meringue) until fully incorporated.
- Pour mousse into a piping bag.
- Pipe in the chocolate mousse into 3 separated hemisphere silicone moulds (7cm in diameter) by swirling around the dome to leave a space to fit in the vanilla mousse later.
- Remove the vanilla mousse from the silicon moulds, gently pull it out then place into the chocolate mouse. Ensure to remove excess chocolate mousse and smooth the top with palette knife. Allow to chill in freezer until hardened.
- 4g gelatine leaves (soaked in cold water until soften )
- 80g Bulla whipping cream ( or any dairy whipping cream)
- 150g cherry puree ( I used cherry in canned )
- 1 tsp castor sugar
- cherry essence/paste (if you have, add in 1/4 tsp)
- Remove cherry from the canned.Remove the juice. Pureed the cherry in blender.
- Soak gelatine in cold water till soften.
- Beat cream until medium peak. Allow to chill.
- Bring cherry puree and sugar to boil, stir constantly to reduce the volume to remove the extra juice. Off the heat. (The cherry puree will be slightly pasty, but not watery)
- Fold in soften gelatine after remove excess water. Stir to dissolve.
- Allow to cool a little. Fold in 1/2 of whipped cream and cherry essence(if you have) into cherry mixture to well combined. Fold in the rest of cream into cherry mixture.
- Pour into 3 hemisphere silicone moulds. ( 6cm in diameter)
- Chill in freezer till hardened, roughly above 4 hours or more.
- 120g Cadbury baking dark or milk chocolate, chopped( or any baking dark or milk chocolate)
- Melt chocolate in a bowl over simmering water (Without water touches bottom of bowl containing chocolate, also known as bain marie) until completely melted and reached 45C. Remove chocolate from heat , bring down the temperature of chocolate to 27C.
- Bring the chocolate back to simmering water, bring the temperature up to 35C.
- Pour melted chocolate into 3 separated hemisphere silicon moulds ( 7cm in diameter ). Ensure to roll melted chocolate around to evenly and completely coat the moulds with thin layer of chocolate.
- Place moulds on the bench for 1 minute, then repeat rolling process, ensure to bring any excess chocolate right up to the rim.
- Bring moulds face down in another bowl, allow excess chocolate runs out into bowl. Then bring to chill for 1-2 minutes in refrigerator until lightly set .
- Remove rim of chocolate dome with palette knife.
- Allow to chill in fridge for 1 minutes or until completely hardened.
- Gently pull mould away and release the chocolate dome. ( Be gentle as chocolate is fragile and easily crack)
- Using a blowtorch, heat the edge of a round cookie cutter holding it with a pair of tongs to avoid burning yourself.
- Use a small 2.5cm in diameter of round cutter, cut out 4 randomly placed holes from the dome. If the cookie cutter is not piercing through, tap gently so that the chocolate disc falls in leaving a perfect hole. Chill if needed.
1.Remove the chocolate-vanilla mousse from silicone moulds, gently pull and release from the mould.
2.Remove cherry mousse from silicone moulds, gently pull and release from mould.
3.Place the chocolate mousse on the plate, place the smaller cherry mousse on top of the flat area of the chocolate-vanilla mousse.
4.Dust the chocolate domes with generous of cocoa powder all over the dome.
5.Slowly and gently using a palette knife, go through the two holes and lifting up slowly and let it sit on top of the mousse to become a completely sphere ball.
The journey of creating this dessert has taken me 3 days to complete, as my very first attempt by observing, reading and experimenting.
- The dusting chocolate is so homemade, since I only can dream of the spray gun. Spray gun definitely do all the magic trick, coating the entire cake included the chocolate dome with evenly coated chocolate is what I should be aiming for. Sadly I only can compensate with this method. If you want to remove the dusting cocoa powder, do it whatever to suit you.
- For this as homemade, without the cherry paste and cherry essence is little tricky to create the strong flavour of cherry mousse. Do add some cherry essence if you have.
- This cake supposed to be ice cream, since I do not have a ice cream maker, I modified into mousse texture.
- For the chocolate dome, you can create it by using milk chocolate for slightly sweeter in taste if you personally do not like the bitterness of dark chocolate.
- I recommend to keep these mousse into freezer to preserve the shape if you are not going to eat .Otherwise defroze in fridge for few hours before eating it.
- It should be slightly colder than normal mousse cake temperature, and definitely not consuming in rock hard condition.
Forgive me if this might not up to your taste, this purely based on my long time desire in trying it out. My lovely husband enjoyed the taste, and hope you like it too.
HAPPY TRYING ^_^
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