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White Chocolate Mousse with Dark Chocolate Sauce

message posted 05-Jan-09 10:24:48
255g Valrhona Ivoire Chocolate
150ml water
50g castor sugar
1 ˝ leaves of gelatine soaked in cold water
400ml whipped double cream
20 firm raspberries
20 small sprigs of mint

for the Chocolate Sauce
50g Valrhona dark chocolate (70% cocoa solids)
125ml water
10g unsalted butter

for the Dark Chocolate Cones
4 acetate cones
100g melted Valrhona dark chocolate (70% cocoa solids)

for the Tuille Webs
50g icing sugar
50g plain flour
50g egg white
50g melted unsalted butter

For the White Chocolate Mousse: place the chocolate, water and sugar in a bowl and melt over hot water. Add gelatine, mix well until dissolved. Cool, making sure it doesn’t set. Fold in double cream. Refrigerate until set.

For the Chocolate Sauce: break chocolate into very small pieces and put into a small pan with water. Melt, then bring to the boil, whisk in the butter and cool.

For the Dark Chocolate Cones: pour melted chocolate into cones, then pour out the excess – so that the inside is thinly coated. Leave to set in a cool place (not a refrigerator).

For the Tuille Webs: Blend icing sugar, plain flour and egg white. With blender still running pour in the butter. Place in a refrigerator to set. Best made 24 hours in advance.
Place Tuille web mixture in a silicone paper piping bag and pipe web shapes onto a non-stick mat (12 large, 12 medium and 12 small). Make some extra to cover breakages as they are very fragile. Bake in an oven at 180°c/gas mark 4 until a very light golden colour, 4-6 minutes. Remove from the tray and allow to go cold. Place in an airtight container until ready to use.
Pipe white chocolate mousse into dark chocolate cones, smooth off at the bottom.
Using a cocktail stick put a hole in the top of each raspberry and insert a mint sprig.

To serve: place chocolate cones in the centre of the plates, Gently put on tuille webs (largest first, then medium, then small). Place raspberries around the cone and pour chocolate sauce around.

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