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
COCOA ARABESQUE
- Heat the oven to 170˚C, fan forced.
- Place the sieved icing sugar, orange juice and melted butter into a bowl and whisk to combine.
- Add in the sieved flour and cocoa powder. Whisk until just combined.
- Line a baking tray with baking paper, securing the paper to the tray with a small amount of the arabesque mixture.
- Spread the mixture over the baking paper and bake in the pre-heated oven for 12 minutes.
- Allow to cool at room temperature.
- Once cool, break the arabesque into individual shards and store in an airtight container until required.
RASPBERRY AND CHOCOLATE MOUSSE
- 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.
- Place the milk and dark chocolate into a bowl and set aside.
- Boil the cream (B) in a saucepan before pouring it over the bowl of chocolate.
- Whisk until the chocolate has completely melted and incorporated into the cream.
- Fold the semi-whipped cream through the chocolate mixture.
- Break up the raspberries into small pieces and fold them through the mousse.
- Cover with plastic wrap touching the surface of the mousse and place in the fridge for a minimum of 3 hours.
ASSEMBLY
- To serve, use a warm serving spoon to place a large scoop of the raspberry mousse onto 4 serving plates.
- Arrange the arabesque shards on top of the mousse and garnish with fresh raspberries.
- Serve immediately.