Chocolate Mousse
Ingredients 200gr Dark Chocolate 250gr Whipped Cream 70gr Sugar 75ml Warm Water Method: Whip cream, put aside. Melt the chocolate, then mix in the dissolved sugar in water. Fold into cream, pipe into spherical molds and freeze. Brioche Ingredients 250ml Warm water 2 tsp Dried yeast 3 tbsp Warm milk 2 tbsp Golden caster sugar 450g … Continued
Photography: Alan Carville Recipes: Chefs Stefan Hogan, Jonathan Zammit, and Mark McBride
Ingredients
200gr Dark Chocolate
250gr Whipped Cream
70gr Sugar
75ml Warm Water
Method:
Whip cream, put aside. Melt the chocolate, then mix in the dissolved sugar in water. Fold into cream, pipe into spherical molds and freeze.
Brioche
Ingredients
250ml Warm water
2 tsp Dried yeast
3 tbsp Warm milk
2 tbsp Golden caster sugar
450g Strong flour, plus extra for dusting
4 tbsp Unsalted butter, softened
2 Large egg, plus 1 beaten egg, for glazing
Sesame seeds, for sprinkling
Method:
Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working. Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs. Use your hands to mix it into a sticky dough – don’t worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.
Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don’t be tempted to add too much flour. The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size. Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.
You will only need two buns, so freeze the rest until further use. Crumble two buns, heat some butter with cinnamon and fry crumbs till crisp.
For plating you will need a jar Clotted cream, caramelized White Chocolate, Dark Chocolate Powder and Chocolate Garnishes.
Dot out the clotted cream onto a plate, and place chocolate garnishes. Remove the mousse from mold and place onto plate.
Place toasted brioche, and decorate using the rest of the elements to create an abstract look.
