Chocolate Mousse
This is no ordinary chocolate mousse: it’s a symphony of deep, velvety layers and playful contrasts. A silky ganache infused with a hint of rum forms the foundation, crowned by a light, airy Zotter chocolate mousse that melts effortlessly on the tongue. Caramelized hazelnuts add a sweet, crunchy surprise, while chocolate crumble brings a rustic touch. Bright notes of pickled rhubarb, fresh strawberries, and a cool dome of chervil ice complete the experience, turning each bite into a delicate dance of richness, freshness, and subtle herbaceous flair.
For the Chocolate Ganache
Bring the cream to the boil and pour over the chocolate.
Add the rum and stir until the chocolate has dissolved.
Stir in the fine butter cubes until the butter has dissolved.
Pour into a mould so that the mixture is approx. 1.5 cm high.
Then chill and cut out approx. 5-6 cm in diameter with a cookie cutter.
| 125 g. | Cream |
| 100 g. | Finely chopped chocolate |
| 10 g. | Rum |
| 25 g. | Cold butter cubes |
For the Chocolate Mousse 60%
Chop the chocolate and melt in a bowl over a hot water bath at 45°c.
Beat the egg and egg yolk in another bowl over non-boiling water (approx. 80°C) until the mixture is white foamy and has clearly increased in volume.
Stir in the dissolved chocolate.
Pour in the alcohol and stir until smooth.
Leave the chocolate mixture to cool until it is lukewarm.
Beat the whipped cream until semi-solid and carefully fold in first a third, then the rest with a rubber spatula.
Pour the mixture into a piping bag and chill
| 200 g. | Zotter chocolate 60% |
| 50 g. | Zotter chocolate 40% |
| 60 g. | Egg |
| 40 g. | Egg yolks |
| 10 ml. | Rum |
| 10 ml. | Brandy |
| 600 g. | Whipping cream 32% |
For the Caramelised Hazelnuts
Place all the ingredients in a small pan and slowly caramelise over a medium heat, stirring constantly.
As soon as the nuts are completely caramelised, transfer to a heat-resistant foil or marble slab, carefully separate with a spoon and leave to cool.
| 50 g. | Whole nuts |
| 30 g. | Sugar |
| 1 tbsp. | Water |
For the Chocolate Crumble
Mix all the ingredients together and make a shortcrust pastry.
Wrap the mixture in cling film and chill.
Break off pieces of the chilled dough with a knife and bake on a baking tray at 160°C for approx. 10 minutes.
| 40 g. | Flour |
| 20 g. | Cocoa |
| 15 g. | Chocolate |
| 55 g. | Sugar |
| 50 g. | Grated hazelnuts |
| 50 g. | Softened butter |
| Pinch of | Salt |
For garnishing
Chervil ice
Pickled rhubarb
Fresh chervil leaves
Rhubarb meringue
Strawberry gel
Fresh strawberries
Plating
Place a ring in the centre of a plate and then pipe the chocolate mousse into it.
Remove the ring and top with the chocolate crumble and pickled rhubarb.
Place the chervil ice cream dome in the centre and garnish the dessert with the remaining ingredients.
Bon appétit!