A few days back, I shared the recipe for chocolate tart dough, which turned out pretty amazing. Today, I’m going to go for something similar – the chocolate ganache with white chocolate mousse.
This fancy looking chocolate dessert is surprisingly easy to make and isn’t as rich as it looks (believe it or not). You might also want to try it with different flavoured mousses, something with a hint of citrus perhaps with the dark chocolate ganache, or something a touch of spice like coffee or black pepper with the white chocolate mousse.
Note, that while it is not the most difficult of recipes, it will take some time as some of the components take a while to set. For example, the white chocolate mousse will take at least 4 hours and it is better if you can leave it overnight. Oh, and excuse the picture of my soggy looking mousse, a very poor example of a quenelle I know, but I think we’d had quite an alcoholic dinner by the time we got to mains.
And I promise that I will post a non-chocolate dessert some time soon! Serves 6
For the white chocolate mousse
400ml of double cream
3 egg yolks
25g caster sugar
3 gelatine leaves
500g white chocolate
For the dark chocolate décor
250g bitter chocolate (64% cocoa), chopped – I used Valhrona
120ml walnut oil
For the dark chocolate ganache
200ml of double cream
50g unsalted butter
400g dark chocolate (75% cocoa) chopped – I used Tanzanian for this recipe, I forget which brand, but I bought if from Wholefoods in London.
1. White chocolate mousse:
Whip 300ml of the double cream in a standing mixer and whip until it forms soft ribbons on the surface.
Put the egg yolks and sugar in a bowl over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Whisk continuously until thick and creamy and then take it off the pan.
Soak the gelatine sheets in cold water until soft, usually around 4 to 5 minutes. Remove from the water and squeeze out squeeze out all the water by hand. Gently bring the remaining 100ml of cream to the boil in a small saucepan. Once boiling, remove from the heat and stir in the softened gelatine sheets until dissolved.
Melt the white chocolate in a bowl set over a pan of simmering water or blast it on high in the microwave for 30 seconds at time stirring regularly. Stir in the cream and gelatine mixture and then slowly fold in the egg yolk mixture. Allow to cool for five minutes then fold in a third of the double cream, making sure it is completely incorporated before folding in the remainder. Cover and leave in the fridge for at least 4 hours, or overnight if you have the time.
2. Dark chocolate décor:
Put the chocolate in a bowl and set over a pan of simmering water or blast it on high in the microwave for 30 seconds at time stirring regularly. Stir in the walnut oil a third at a time. Pour onto a sheet of acetate, spreading it over evenly and thinly with a palette knife.
Leave to set, then cut it in to 18 equilateral triangles to form the layers in the dessert and 6 thin strips to top the white chocolate mousse. I used a craft knife and ruler for this. Store in an airtight container in a cool place until needed.
3. Tanzanian chocolate ganache:
Put the double cream in a saucepan, gently bring to the boil and then remove from the heat. Whisk in the butter until completely dissolved then pour this mixture on to the chocolate and stir until melted and leave to cool.
When cold, place in the fridge for about 10 minutes then remove and beat well, it should be stiff enough to pipe but not so cold that it has set.
4. To serve:
Melt a little of the chocolate ganache and brush a stripe or pattern on to 6 chilled plates. Put the remaining chocolate ganache in a piping bag and pipe in lines across 12 of the chocolate triangles. Make 6 stacks by placing one on top of another and then top with the remaining triangles. Very carefully lift them on to the plates and top with a quenelle of the white chocolate mousse and finally a strip of the chocolate.