Chocolate Strawberry Mousse Cups

Procedure for dark chocolate crémeux:

1. In a bowl with ice water, place gelatin sheets and allow to bloom.
2. Set dark chocolate in a bowl and set aside. (Chef’s note: We use 65% dark chocolate.)
3. In a separate pot, place heavy cream and sugar and allow to boil.
4. Pour heavy cream over chocolate and allow to sit for a second to melt the chocolate.
5. Remove gelatin from ice water, squeeze out any excessive water, and add to the ganache.
6. Mix everything together until smooth, either with a whisk or hand blender.
7. Place in a container and cover with plastic, allowing the plastic to touch the top so as not to form a skin.
8. Allow to set overnight before whipping and utilizing.

Procedure for raspberry confit:

1. Place all ingredients in a pot and bring to a boil.
2. Boil for 5 minutes to activate the pectin and allow it to set properly.
3. Once finished, place in a container and allow to cool slightly before refrigerating. Or pour into desired mold and allow to set completely before using.

Procedure for strawberry mousse:

1. In a bowl with ice water, place gelatin sheets, allow to bloom and set aside.
2. In a mixing bowl fitted with a whip attachment, bring the heavy cream to a soft whip and set aside.
3. In a pot, heat puree, sugar and lemon juice just enough to melt the gelatin. Remove from heat.
4. Remove gelatin from ice water, squeeze out any excessive water, add to the puree mixture and mix until smooth.
5. Allow to cool slightly before folding into the heavy cream, being careful not to overmix.
6. Pour into desired mold and allow to set before removing or decorating.

Procedure for raspberry mirror glaze:

1. In a bowl with ice water, place gelatin sheets, allow to bloom and set aside.
2. In a pot, warm sugar, water and puree just enough to melt the gelatin. Remove from heat.
3. Remove gelatin from ice water, squeeze out any excessive water and add to raspberry mixture.
4. Allow to cool to 90°F before using to avoid melting the mousse.

Procedure for white chocolate whipped ganache:

1. Bring heavy cream to a boil.
2. Pour over white chocolate and let sit for a second to start melting the chocolate.
3. Mix with either whisk or hand blender until smooth.
4. Place in container with plastic touching the mixture to prevent a skin from forming and allow to set completely before using.

To assemble:

Day 1:

1. Make dark chocolate crémeux and allow to set overnight.
2. Make white chocolate whipped ganache and allow to set overnight.
3. Make raspberry confit and allow to set overnight.

Day 2:

1. Make raspberry mirror glaze and allow to cool.
2. Whip dark chocolate crémeux to stiff peaks and place in a piping bag. Set aside.
3. In another container, warm raspberry confit enough to become loose once again. Set aside.
4. Make the strawberry mousse and place in a piping bag.
5. Pipe a small amount of the dark crémeux at the base of the cup, filling it about one-fourth of the way.
6. Spoon or pipe a thin layer of the raspberry confit above the crémeux to create the second layer, just enough to cover the crémeux.
7. Pipe the strawberry mousse above the confit and fill three-quarters of the way, leaving space for the mirror glaze.
8. Place in freezer for 30 minutes-1 hour to allow to set before placing the mirror glaze on top.
9. Once set, pipe a thin layer of glaze filling up the cup the rest of the way, leaving no room for any other item.
10. Allow mirror glaze to set a minimum of 3 hours or overnight, if possible.

To decorate:

1. Whip white chocolate ganache with 1 quart of additional heavy cream to create a smooth consistency, being careful not to over-whip and separate the mixture.
2. Place in bag fitted with a round tip and pipe directly on top of the raspberry mirror glaze in alternating shells, creating a border alongside one side of the mousse cup.
3. Top the remaining sides of the mirror glaze with dehydrated raspberry crunchies and a chocolate plaque.