White chocolate mousse and blackberry jam in the tempered chocolate shell.
Cuisine: Global cuisine
Keyword: romantic, tempered chocolate, Valentines day, white chocolate mousse
Author: Cooking Journey
400gdark chocolate/14 oz
140gwhite chocolate/5 oz
55gheavy cream/2 oz
1tspgelatinbloomed in 2 tbsp water
170gheavy cream /6 oz
Start by tempering the chocolate. Place 70 % of good quality dark chocolate on a double boiler. You will need food thermometer. Set your thermometer (46 C / 115 F) and melt it, stirring, until it reaches needed temperature. Then immediately remove it from heat and add remaining dark chocolate. Keep stirring. Reset your thermometer (31 C / 88 F). Stir until the chocolate cools and reaches needed temperature. You can use ice bath and save you time. Now the chocolate is ready to make the shells of our black pearl.
Fill half of each mould. Spread the chocolate to the edges of the mould. And reverse to get the excess chocolate at the parchment paper. Clean the edges of the mould, so that they come out clean. And leave it to set in the fridge.
Meanwhile prepare the mousse. Put white chocolate with heavy cream on a double boiler and let it melt completely, stirring until smooth. Remove white chocolate mixture from heat and add melted gelatin.
In a separate jar with 2 egg yolks, add a pinch of salt. Whisk together, then slowly add egg yolks in a white chocolate mixture, whisking fast. Set the mixture back on a double boiler and heat for 2 minutes, stirring. Then cool it a little and leave in a fridge for 20 minutes.
By this time chocolate shells should be set. Gently remove them from mould. They should be glossy and shiny.
Whip the remaining cold heavy cream to soft peaks. Gently fold in the whipped cream in the chocolate mousse mixture. Prepare your shells for the filling. And fill in the white chocolate mousse just to the edges, not more. Smooth the top with a knife or spatula. Leave it to set for about 30 minutes
Prepare the blackberry center. Add blackberries to the pan. Add some sugar and simmer for about 15 minutes. Then leave it to cool a little. Use a sieve to remove the seeds.
With a small teaspoon remove the center of the mouse in each shell. Fill in the blackberry jam. Then carefully and fast put together our black pearl. And leave it in a fridge for about 30 minutes.
I decided to serve this dessert in sea shells. Add a little bit of biscuit crumbs that reminds of sand, and carefully put in a sand these gorgeous black pearls.
you will need:Food thermometer for tempering chocolateRound shape silicone mould Parchment papersea shells for decoration