- Chocolate mousse
- 168 heavy cream
- 168 whole milk
- 84g yolks
- 56g granulated sugar
- 1 vanilla bean
- 3 silver gelatine sheets
- 700g dark chocolate
- 588g whipped cream
- Passion fruit cremeux
- 200g yolks
- 125g large eggs
- 215 granulated sugar
- 300g passion fruit puree
- 2.5 silver gelatine sheets
- 250g unsalted butter softened
- Chocolate graham cracker base
- 680g unsalted butter
- 280g brown sugar
- 244g granulated sugar
- 84g honey
- 310g all purpose flour
- 280g cake flour
- 280g wheat flour
- 5g salt
- 11g baking soda
- 80g cocoa powder
- 560g graham cracker crumbs
- 224g unsalted butter melted
- Dark chocolate ganache
- 212g dark chocolate chopped
- 252g heavy cream
- 70g unsalted butter
- Yellow Spray
- 200g white chocolate
- 200g cocoa butter
- 3g yellow fat soluble colour
Chocolate and passion fruit
Ingredients
Method
Chocolate mousse:
Soak gelatine in ice water until softened. Squeeze out excess water and set aside. Boil cream, vanilla and milk. Whisk egg yolk and sugar in a bowl and slowly add hot liquid to temper. Add gelatine and pour over the chocolate. Whisk to emulsify and leave to cool. Fold in whipped cream.
Passion fruit cremeux:
Soak gelatine in ice cold water until softened. Cook yolks, eggs , sugar and puree to 85˚c whisking constantly till thickened. Remove from heat and stir in the gelatine and butter to dissolve. Cover with plastic wrap and refrigerate until cool.
Chocolate graham cracker base:
Cream butter, sugar and honey together . in a separate bowl, combine all dry ingredients . beat dry ingredients into butter mixture until smooth. Roll out between two sheets of parchment to 1/8 inch thick and bake on a full baking sheet until golden brown and firm. Cool completely before grinding in a food processor into crumbs.
560g graham cracker crumbs
224g unsalted butter melted
Preheat oven to 163˚C. Combine crumbs and butter.
Press in a metal ring mould and bake. Set aside and cool.
Dark chocolate ganache:
Melt chocolate over double boiler. Bring cream to the boil. Pour third of the cream into chocolate and whisk. Repeat until all of the cream in incorporated with a hand blender, then mix in butter. Pipe in a long tube and leave to set. Once set, roll in roasted hazelnuts. Refrigerate for 1 hour.
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