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Ingredients

COCOA ARABESQUE
50 g pure icing sugar, sieved
20 g orange juice
20 g unsalted butter, melted
20 g plain flour, sieved
6 g dutch processed cocoa powder

 

RASPBERRY AND CHOCOLATE MOUSSE
175 ml fresh cream 35% fat (A)
100 g good quality milk couverture chocolate 33%
50 g good quality dark couverture chocolate 54%
105 ml fresh cream 35% fat (B)
60 g fresh raspberries

 

ASSEMBLY
raspberries, to garnish

Method

COCOA ARABESQUE

  1. Heat the oven to 170˚C, fan forced.
  2. Place the sieved icing sugar, orange juice and melted butter into a bowl and whisk to combine.
  3. Add in the sieved flour and cocoa powder. Whisk until just combined.
  4. Line a baking tray with baking paper, securing the paper to the tray with a small amount of the arabesque mixture.
  5. Spread the mixture over the baking paper and bake in the pre-heated oven for 12 minutes.
  6. Allow to cool at room temperature.
  7. Once cool, break the arabesque into individual shards and store in an airtight container until required.

 

RASPBERRY AND CHOCOLATE MOUSSE

  1. In the bowl of a stand mixer fitted with a whisk attachment, semi-whip the cream (A) until it has some body, but still collapses. Set aside in the refrigerator until required.
  2. Place the milk and dark chocolate into a bowl and set aside.
  3. Boil the cream (B) in a saucepan before pouring it over the bowl of chocolate.
  4. Whisk until the chocolate has completely melted and incorporated into the cream.
  5. Fold the semi-whipped cream through the chocolate mixture.
  6. Break up the raspberries into small pieces and fold them through the mousse.
  7. Cover with plastic wrap touching the surface of the mousse and place in the fridge for a minimum of 3 hours.

 

ASSEMBLY

  1. To serve, use a warm serving spoon to place a large scoop of the raspberry mousse onto 4 serving plates.
  2. Arrange the arabesque shards on top of the mousse and garnish with fresh raspberries.
  3. Serve immediately.

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