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Cherry Chocolate Mousse

Chef Ashutosh Gairola, La Quinta Resort & Club

Cherry Compote Insert:

Method:

  1. Heat the cherry puree and invert sugar to 30ºC.
  2. Add the sugar previously mixed with the pectin and boil for 1 minute.
  3. Remove from heat and add the lemon juice and cut cherries.
  4. Pour 20 g into semi-sphere mini molds and freeze.

Valrhona Dulcey Chocolate Mousse:

  • 12 gelatin sheets
  • 561 g whole milk / full-fat milk
  • 510 g egg yolks
  • 75 g granulated sugar (US)
  • 1161 g Valrhona Dulcey blond, 32%
  • 1350 g heavy cream / double cream, whipped to soft peaks

Method:

  1. Soak the gelatin in ice water until softened; squeeze out excess water and set aside.
  2. In a medium-sized pot, bring the milk to a boil.
  3. In a small bowl, whisk to combine the yolks and sugar, and pour in the hot milk to temper.
  4. Return the mixture to the pot and continue to cook, stirring often, to 180°F.
  5. Strain and stir in the gelatin to dissolve. Whisk in the chocolate until smooth and set aside to cool to 86°F before folding in the whipped cream.

Red Glaze:

  • 110 g silver gelatin sheet
  • 625 g water (for the syrup)
  • 1125 g granulated sugar (US)
  • 1125 g glucose syrup
  • 1125 g Valrhona Ivoire white chocolate, 35%
  • 800 g condensed milk
  • 450 g Valrhona Absolut neutral glaze
  • SQ red food color

Method:

  1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
  2. Bring water, sugar, and glucose to a boil at 217°F and stir in the drained gelatin.
  3. Place the chocolate into a bowl and pour the hot syrup onto the chocolate, emulsifying it.
  4. Add the condensed milk and neutral glaze, stirring well.
  5. With a hand blender, add the red color, stirring well. The Glaze will be ready when it reaches 95°F
  6. Pipe the Valrhona Dulcey mousse in cherry silicone mold, insert the cherry compote sphere in between, and finish with mousse again. Freeze the mousse.
  7. Glaze the frozen cherry mousse with red glaze at 95°F. Garnish with chocolate stem.
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