 | Smoked Salt Milk Chocolate MousseChef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe |
Ingredients for Yuzu Cremeux:
• 58 g The Perfect Purée Yuzu Luxe Sour Blend, thawed
• 3 g gelatin sheets
• 142 g whole milk
• 142 g heavy cream
• 64 g egg yolks
• pinch of salt
• 69 g granulated sugar
• 10 g glucose syrup
• 3 g citric acid
Method for Yuzu Cremeux:
1. Bloom the gelatin.
2. Make a crème anglaise with the milk, heavy cream, egg yolks, salt, sugar, and glucose syrup.
3. Melt in the bloomed gelatin and cool to 85 F.
4. Add the yuzu concentrate and citric acid.
5. Portion immediately into vessel or mold of choice (50 g ea as photographed); freeze or refrigerate until set.
Ingredients for Chocolate Mousse:
• 4.5 g gelatin sheets
• 400 g heavy cream
• 200 g whole milk
• ¾ tsp. smoked salt
• 271 g milk chocolate
Method for Chocolate Mousse:
1. Bloom the gelatin.
2. Whip the cream to soupy soft peaks; reserve in the fridge.
3. Bring the milk and salt to a boil.
4. Pour the milk over the chocolate and bloomed gelatin; emulsify with an immersion blender.
5. Cool base to 85 F before folding in the whipped cream.
6. Portion immediately over the set cremeux (84 g ea as photographed)
Ingredients for Black Cocoa Crumb:
• 80 g AP flour
• 10 g black cocoa
• 45 g granulated sugar
• 2 g salt
• 60 g unsalted butter
Method for Black Cocoa Crumb:
1. Combine all dry ingredients.
2. Cut butter into the dry mixture until it resembles wet sand.
3. Spread onto a quarter sheet tray and bake at 320 F convection for 8-10 mins.
Ingredients for Matcha Quick Shell:
• 100 g white chocolate
• 3 g matcha powder
• 25 g coconut oil
Method for Matcha Quick Shell:
1. Melt the white chocolate completely.
2. Sift the matcha powder into the chocolate, and mix to combine.
3. Add the coconut oil and stir to melt.
4. Cool to 90 F before using.
Assembly Method
For Vessel:
1. After mousse is set, top with 15 – 20 g of quick shell.
2. Quickly spread to cover surface of the mousse.
3. Garnish with black cocoa crumb and other garnishes as desired.
Alternatively, for a mousse cake:
1. Freeze mousse and cremeux completely.
2. Make a 4x batch of the quick shell.
3. Unmold and dip the mousses into quick shell.
4. Quickly garnish with black cocoa crumble.
5. Decorate with other garnishes as desired.