Duo of chocolate mousses

Keith Marley

Keith Marley

16th November 2015
Keith Marley

Duo of chocolate mousses

white and milk chocolate mousses, raspberry jelly with hazelnut daquoise, flourless chocolte biscuit (sponge), white chocolate and raspberry ripple ice cream, raspberry compote, chocolate garnish.

Makes 15 desserts


  • Raspberry jelly
  • 240 GMS raspberry puree
  • 2.6 GMS agar agar
  • 45 GMS caster sugar
  • 15 GMS fresh lemon juice
  • White chocolate and raspberry ripple ice cream.
  • Raspberry concentrate
  • 500 GMS raspberry puree
  • 25 GMS caster sugar
  • 25 GMS glucose
  • Ice cream
  • 190 GMS semi skimmed milk
  • 190 GMS whipping cream
  • 75 GMS white chocolate (w2)
  • 90 GMS egg yolks
  • 60 GMS caster sugar
  • chocolate biscuit (flourless sponge)
  • 84 GMS egg yolks
  • 136 GMS egg whites
  • 136 GMS caster sugar
  • 34 GMS callebaut cp777 cocoa powder
  • hazelnut daquiose
  • 73 GMS egg whites
  • 40 GMS silver spoon caster sugar
  • 16 GMS ground almonds
  • 50 GMS ground hazelnuts
  • 27 GMS silver spoon icing sugar
  • 10 GMS british soft flour
  • White chocolate mousse.
  • 50 GMS whipping cream
  • 100 GMS white chocolate (w2)
  • 100 GMS whipping cream
  • 25 ML warm orange juice
  • 2 GMS leaf gelatine
  • 841 power milk chocolate mousse
  • 150 GMS 841 power milk chocolate (41%)
  • 63 GMS whole milk
  • 174 GMS whipping cream
  • Raspberry coulis
  • 200 ML raspberry puree
  • icing sugar to taste
  • juice ½ lemon
  • Raspberry compote.
  • 250 GMS fresh raspberries
  • 120 GMS raspberry puree
  • icing sugar to taste
  • lemon juice to taste
  • Caramelised hazelnuts
  • 35 GMS silver spoon caster sugar
  • 40 GMS hazelnuts


Raspberry Jelly

1.) Dilute the agar agar with a little of the puree

2.) Add sugar, puree then juice

3.) Heat slowly stirring till it comes to a simmer

4.) Simmer for 5 minutes stirring regularily

5.) Pass, chill and set in fridge for 1 hour

6.) Once set blend to a puree adjusting to your desired texture wiwth a tea spoon of water each time

7.) Reserve in piping bag or squeezy bottle in the fridge till service

White chocolate and raspberry ripple ice cream.

Raspberry concentrate

1.) Bring to the boil, skim , simmer and reduce by 75% till it is thick & jam texture. cool and reserve.

Ice cream

1.) prepare a ice bath .

2.) cream egg yolks and sugar together till pale.

3.) boil milk and cream

pour onto yolks, mix together then return to heat, cook carefully to 85c.

4.) pass immediately onto white chocolate stir till all dissolved.

5.) pass into a bowl over ice. chill till –5c-.churn.

when ice cream is ready gently stir in resrved raspberry concentrate being careful to leave ripples of raspberry.

6.) reserve in freezer till service

preparation time:20 mins.

Chocolate biscuit (flourless sponge)

1.) make a meringue on medium speed with the egg whites & sugar

2.) fold in the egg yolks & cocoa powder

3.) level onto silicone ppaper or mat

4.) bake 170c for approx 8-10 mins (depending on your oven)

5.) when ready remove from the oven & turn out onto a silicone paper lined cooling wire

6.) remove paper/mat then keep covered with the paper /mat till needed

Hazelnut daquiose

pre- heat the oven to 170c.

1.) make a stiff meringue with egg whites and caster sugar.

2.) sieve the ground nuts, icing sugar and flour together then fold into the meringue.

3.) spread with levelling tool onto silpat mat and bake for 15 mins.

4.) once baked cool

5.) cut discs to fit inside mould reserve till assembly.

Preparation time: 25 mins

White chocolate mousse

1.) soak the gelatine.

2.) boil 50ml whipping cream then pour over the chocolate

3.) emulsify

4.) dissolve gelatine in the warm orange juice

5.) add to chocolate – fold in

6.) whip the cream till ribbon stage.

7.) fold half of cream at 30c – 34c into chocolate followed by the rest of the cream.

8.) pipe into the prepared moulds at 22c

9.) freeze to set

preparation time: 15 mins.

841 power milk chocolate mousse

1.) boil the milk

2.) pour onto the chocolate & emulsify

3.) whip the cream to thick ribbon and mousse texture.

4.) when the chocolate is 35c add ¼ of the cream to chocolate and make a smooth silky mass.

5.) add the rest of cream fold in

6.) pipe into moulds when 22c

Preparation time: 20mins.

Raspberry coulis

Mix all the ingredients together, pass through fine chiniose and reserve in fridge.

Preparation time: 5mins

Raspberry compote

1.) dissolve the sugar with lemon juice

2.) add puree, mix together then add fresh raspberries.

3.) roll these carefully in the sauce, cover, chill and reserve for service.

Preparation time: 5mins

Caramelised hazelnuts

Heat a dry pan, then add nuts and sugar , caramelise.

Turn out onto a silpat mat, cool then coarsely chop. Reserve for service.

Preperation time: 10 mins

Choco shine glaze

Warm choco-shine to 40c & glaze mousses


1.) cut biscuit & meringue discs

2.) make white chocolate (w2) mousse, fill silicone mat spheres – freeze

3.) make milk chocolate mousse (841- 41%)

4.) half fill domes with milk chocolate mousse then lightly press a frozen white chocolate mousse into middle

5.) add disc of chocolate biscuit

6.) top and level off with rest of mousse. place bicuit on top & place a hazelnut meringue on top, either set in fridge or freezer.

7.) when set turn out onto draining wire, glaze mousses and return to fridge for 20mins or 10 mins in the freezer.

8.) when glaze has set, use a warm pallette knife to release the mousses. reserve in fridge.


1.) with a hot knife halve mousses

2.) arrange on the plate

3.) sprinkle a little chopped hazelnuts on top of glaze then place mousse onto plate.

4.) pipe raspberry gel onto plate

5.) spoon compote onto plate

6.) place ice cream onto hazelnuts

7.) garnish & serve immediately.

Serving time 10mins

Previous day mis en place:

Raspberry jelly

Caramelised hazelnuts


Biscuit of chocolate

Raspberry concentrate

Chocolate garnish

White chocolate mousse

Milk chocolate mousse

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