Chocolate Mousse & Raspberries with Passion Fruit Curd, Candied Hazelnuts, and Textures of Raspberries
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Chocolate Mousse & Raspberries with Passion Fruit Curd, Candied Hazelnuts, and Textures of Raspberries

By February 8, 2022

Recipe courtesy of Tracy Hoffer, CWPC, Executive Pastry Chef, Chevy Chase Club

Ingredients

Instructions

Procedure for Chocolate Mousse: 

  1. Melt chocolates together. Keep warm.
  2. Bloom gelatin sheet in ice water.
  3. Whip cream to soft peaks.
  4. Whip egg yolks and 1 oz. of sugar until pale in color.
  5. Whip egg whites and rest of sugar until meringue is medium-peak.
  6. Add yolks, vanilla and 1/3 of whipped cream to chocolate and combine—if mixture is too thick, add more cream.
  7. Melt gelatin completely and add into chocolate mixture.
  8. Finish folding in all of the whipped cream.
  9. Fold in meringue.
  10. Pipe mousse into molds immediately and freeze.

Procedure for Hazelnut Dacquoise:

  1. Make meringue with egg whites and sugar.
  2. Fold powdered sugar into meringue.
  3. Sift hazelnut flour and cake flour together and fold into meringue mixture.
  4. Spread onto silpat and bake at 350°F for 15 to 18 minutes.

Procedure for Gel Inlay:

  1. Combine sugar and pectin NH. Add all ingredients into pot and bring to a boil.
  2. Immediately pour into mold for inlay.

Procedure for Dark Chocolate Glaze:

  1. Bloom gelatin in ice water.
  2. Combine water, heavy cream, sugar and glucose in pot. Bring to a boil and then add cocoa powder. Add gelatin and then strain through chinois.
  3. Cool glaze to 95°F before using. Refrigerate unused portion until needed.

To Assemble: 

  1. Make your gel inlay and pour into ¼ sheet pan (a quick trick is to cryovac the ¼ sheet pan to create a liner, instead of saran wrap). Freeze inlay.
  2. Cut inlay to the size of your mold for chocolate mousse and leave in freezer while making chocolate mousse.
  3. Make chocolate mousse, pipe mousse into mold and push inlay into the center of each one. Scrape excess mousse off bottom to level off mold. Freeze mousse.
  4. Cut the hazelnut dacquoise so it is slightly bigger than the base of the mousse.
  5. Unmold your mousse onto a wire rack on sheet pans for glazing setup.
  6. Glaze mousses; add luster dust if desired after glazed.
  7. Using an offset spatula, transfer mousse to cake bases (ideally this is done while mousses are still mostly frozen, for ease of moving).

Procedure for Swiss Meringue:

  1. Heat egg whites and sugar over a double-boiler until sugar is completely dissolved. (The mixture should be slippery smooth and very warm to the touch.)
  2. Move mix to a clean, dry mixing bowl with a whip. Whip on medium-high speed until meringue starts “spitting” and is very glossy.
  3. Pipe into desired garnish. Dry out in low-temperature (120°-150°F) oven overnight, with door left ajar.

Procedure for Foam: 

  1. Carefully scale all ingredients into a mixing bowl.
  2. Whip on medium speed until full volume has been reached.
  3. Put into a piping bag with the desired tip. Pipe as needed.
  4. Store in refrigerator until needed.

Procedure for Passion Fruit Curd:

  1. Place first four ingredients into a large stainless bowl and whisk together.
  2. Cook slowly over a double-boiler until thick, stirring occasionally.
  3. Once thick, remove from heat and add butter and zest when mixture is about 105°F.
  4. Pour into hotel pan.
  5. Cover directly with plastic wrap; refrigerate until needed.

Procedure for Fluid Gel: 

  1. Mix ingredients together. Bring to a boil. Reduce to a simmer. Simmer for two minutes, then refrigerate until cold and firm.
  2. Vitamix with simple syrup to desired consistency. Refrigerate until needed.

Procedure for Candied Nuts:

  1. Bring sugar, water and vanilla bean to a boil.
  2. Stir in nuts and cook until liquid is evaporated.
  3. Deglaze with salt and water.
  4. Spread onto silpat and bake at 325°F until toasty.

To Plate: 

  1. Put a spoonful of passion fruit curd onto plate and “swoosh” it near the rim.
  2. Place your mousse onto the plate so it is in the center of the curd.
  3. Next add your garnishes; start with your candied hazelnuts and fresh raspberries.
  4. Using a piping bag, add your raspberry fluid gel dots, and raspberry foam. Finish the plate off with meringue kisses. 
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