From the Kitchens of Evolve Back – Peppercorn chocolate mousse

The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

Peppercorn chocolate mousse – six textured chocolate mousse.

Ingredients:

Layer 1 – Cake base
• 240g dark chocolate, finely chopped
• 250g unsalted butter
• 200g caster sugar
• 4 whole eggs
• 65g plain flour

Layer 2 – Chocolate Mousse
• 325g dark chocolate, finely chopped
• 500ml pure cream
• 4 egg yolks
• 75g caster sugar
• ½ vanilla bean, split and scraped, save bean for another use
• 3 egg whites

Layer 3 – Milk Chocolate Praline Discs
• 200g milk chocolate, finely chopped
• 20g hazelnut and almond praline

Layer 4 – Caramel, Vanilla and Chocolate Ganache
• 60g dark chocolate
• 40g milk chocolate
• 40g caster sugar
• 40ml water
• 90ml pure cream
• 1⁄2 vanilla bean, split and scraped, save bean for another use
• Pinch of fine sea salt
• 120g unsalted butter, cubed and kept at room temperature

Layer 5 – Chocolate and Hazelnut Dacquoise
• 35g ground almonds
• 90g hazelnuts, roasted, skinned and finely chopped
• 8g dark cocoa powder, sifted
• 4 egg whites
• 110g caster sugar

Layer 6 – Chocolate Caramel Cream
• 60g c 60g milk chocolate
• 60g caster sugar
• 60ml water
• 250ml pure cream
• 250ml double cream, reserve for plating step 6

Layer 7 – Dark Chocolate Top Disc
• 200g dark chocolate, very finely chopped

Layer 8 – Hot Chocolate Sauce
• 75-90ml milk
• 125g dark chocolate, very finely chopped



Method:

Chocolate Mousse
• For the chocolate mousse, place chocolate in a metal bowl, melt it over a double boiler and keep warm.
• Using an electric mixer whip cream until soft peaks form.
• Make a sabayon by combining the egg yolks, 50g of sugar and vanilla seeds. Cook over a double boiler, whisking continuously until the egg yolks become glossy. Remove from heat. Have whipped cream nearby.
• Pour melted chocolate into warm sabayon and with a large hand whisk, whisk as fast as you can to incorporate all the chocolate in sabayon. Chocolate will begin to seize, at that point you will need to add 1 large kitchen spoonful of whipped cream. Continue to whisk, cream will begin to soften the mixture.
• Add another large spoonful of cream and whisk vigorously for 1 minute. The mixture will now be more workable and relatively stable. You should have half the whipped cream left.
• Immediately whisk egg whites until soft peaks form. Whisk in the remaining 25g sugar until dissolved. Place egg whites and remaining cream on top of the chocolate mixture and gently fold through until well incorporated.
• Freeze for 5-10 minutes to remove as much heat as possible and refrigerate until required.

Layer 4 – Caramel, Vanilla and Chocolate Ganache
• Finely chop the two chocolates and place them in a medium stainless-steel or pyrex bowl.
• Place sugar and water in a small heavy-based saucepan over high heat and turn into caramel. When the caramel turns a medium golden brown, slowly and carefully add cream. This will cause a strong reaction and you will see caramel and cream bubble dramatically.
• Using a wooden spoon, stir until the reaction settles down and caramel has dissolved into the cream. Add vanilla seeds. While hot, pour the mixture onto chocolate in the bowl and slowly stir. When the chocolate and cream mixture is fully incorporated, add sea salt and softened butter.
• Mix well with a wooden spoon until fully incorporated. It is crucial that the butter is soft before adding it. Allow ganache to cool completely, spoon into a piping bag and set to one side.

Layer 5 – Chocolate and Hazelnut Dacquoise
• Preheat the oven to 160°C. Spray a baking tray with canola spray, line with a silicone baking sheet or baking paper and spray again.
• Combine ground almonds, hazelnuts and sifted cocoa powder.
• In a separate bowl, whisk egg whites until soft peaks form, slowly add sugar and whisk until egg whites form stiff peaks.
• Fold dry ingredients through egg whites.
• Place spoonful’s of the mixture on a prepared baking tray. Using a palette knife, spread the mixture to a thickness of 2-3mm.
• Bake for 5 minutes, remove from oven while only semi-firm. Use a 6cm round cutter to cut four discs from the dacquoise sheet. Cut all the way through but leave the discs within the sheet. Return the sheet to the oven for 2-3 minutes or until crisp.
• Remove from oven. Allow the sheet to cool completely and use the cutter to completely cut and remove the six discs from the sheet and set them aside until required.

Layer 1 – Cake base
• Increase oven to 180°C. Line a shallow oven tray with a silicone baking sheet or baking paper and spray again.
• Melt chocolate over a double boiler, remove from heat and allow to cool.
• Meanwhile, cream butter and sugar in an electric mixer until pale. Add eggs, one at a time, mixing until completely incorporated.
• When chocolate is cool but not set, pour into the butter mixture and beat well.
• Sift over the flour and fold through the mixture.
• Spread chocolate mixture out to a thickness of 3mm.
• Bake for 7-10 minutes, or until set. Remove and cool completely in trays. When cool, use an 8.5cm round cutter to cut out four circles from the cake.

Milk Chocolate Praline Discs
• Finely chop the chocolate and melt it over a double boiler, add praline and stir to combine.
• Spread the chocolate and praline mixture onto a silicone mat or baking paper to 2mm thick and place in the fridge for 2-3 minutes or until just set. Before chocolate sets completely, use a 6cm cutter to cut out four discs and a 3cm cutter to cut a second hole from each disc creating a doughnut shape.
• Leave on a tray and refrigerate until required.

Chocolate Caramel Cream
• Finely chop chocolate and place in a stainless-steel bowl.
• Place sugar and water in a small heavy-based saucepan over high heat and turn into caramel. When the caramel turns a medium golden brown, slowly and carefully add cream. This will cause a strong reaction and you will see caramel and cream bubble dramatically.
• Using a wooden spoon, stir until the reaction settles down and caramel has dissolved in cream. Remove from heat and allow to cool slightly.
• Pour warm caramel cream mixture onto the chocolate and stir until chocolate has dissolved.
• Refrigerate mixture to chill completely.

Layer 7 – Dark Chocolate Top Disc
• Spray the back of a flat baking tray with canola spray and line with a sheet of acetate.
• To temper chocolate, place 2/3 of chocolate in a double boiler and gently heat until it reaches 48°C.
• Remove from heat, add remaining chocolate and stir until cooled to 29°C.
• Return to heat and gently bring back up to 32°C.
• Spread tempered chocolate onto the prepared tray using a palette knife. Create a smooth thin layer about 1–2mm thick.
• Refrigerate until almost set, remove and use an 8.5cm round pastry cutter to cut four discs. Wipe cutter between cuts. Allow to stand at room for a few more minutes. Cover top of the chocolate sheet with another acetate sheet and carefully place another baking tray on top sandwiching the chocolate layer between the two trays. Return to refrigerator until fully set.
• When the chocolate has completely set, carefully remove discs from the tray and refrigerate until required.

Hot Chocolate Sauce
• Place milk in a saucepan and heat to a strong simmer. Remove from heat.
• Place chocolate in a pyrex bowl, pour over the milk and whisk until chocolate is melted and incorporated. Transfer to a small copper pot for serving.

To Finish and Plate
• To assemble, place four cake bases on a metal tray, leaving a good space between each base. Place an 8.5cm metal ring on top of each cake base, fitting the base into the ring.
• Add 1 large tablespoon of chocolate mousse onto each base.
• Using a teaspoon, spread mousse out over the cake layer, also up the sides of the metal ring and to the top edge to an even thickness of about 1cm.
• Place chocolate and hazelnut dacquoise disc on the mousse and press down gently
• Pipe a thin layer of ganache around the outer edge of the praline disc 4-5mm thick.
• Place milk chocolate praline discs on top of the ganache and press down gently.
• Add reserved double cream to chocolate caramel cream and whisk until stiff peaks form.
• Place 1 large tablespoon of the chocolate caramel cream on top of the praline disc and use a palette knife to spread the cream out to form a flush layer against the top of the ring.
• Using a teaspoon, carefully scoop out a 3cm diameter circle of caramel cream from the centre of each cake. You need to ensure that you have removed at least 1cm of depth from the surface of the cake. (Essentially this is a small hole in the top of the cake for the hot chocolate sauce to melt through the thin chocolate disc, giving the effect of hot chocolate sauce melting through the cake.)
• Carefully move each cake from the tray to the centre of a serving plate, using a wide, bent palette knife.
• Use a kitchen blowtorch to briefly heat the outside metal edge of the cake rings. Do this one at a time. Wait a couple of seconds and slide the metal ring up from the cake. Now top each cake with a dark chocolate top disc, discs should sit flush with the edge of the cake. Flash the top of the chocolate with a blowtorch to ensure an even sheen.
• Place the hot chocolate sauce into a small copper saucepan, ensuring the sauce is at a reasonably hot temperature, between 50-60°C.
• If sauce thickens too much before serving add more warm milk to reach the desired consistency. Serve the cake and serve a small spoonful of the hot chocolate sauce directly to the middle of each cake.