Frank's Recipes! Grand Saman Chocolate Mousse Dome

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Grand Samán Chocolate Mousse Dome

Pastry Chef Mariana Montero of Cacao Restaurant - Coral Gables, FL

Yield: 24 Servings

Chocolate mousse:
10 ounces sugar
1/2 cup water
12 egg yolks
4 whole eggs
2 pounds Grand Samán Chocolate from “Chocolates El Rey”
2 pounds plus 4 ounces whipped cream

Italian meringue:
1 cup sugar
1/3 cup water
5 egg whites
1/4 teaspoon cream of tartar

Passion fruit mousse:
2 ounces concentrated apricot pulp
5 ounces passion fruit pulp
5 gelatin leaves, hydrated
4 ounces whipped cream
4 ounces Italian meringue

Garnish:
Passion fruit and raspberry coulis
Chocolate sticks

Special equipment:
Half-moon M370 Flexi pan mold

For chocolate mousse:
Cook sugar and water in a small saucepan until a candy thermometer registers 250?F. Add sugar water to the yolks and eggs in a large bowl and beat with an electric mixer. Bring mixture to room temperature; the mixture will change to a lighter color yellow and expand. Melt chocolate in a double boiler over gently simmering water to 105?F. Whisk egg mixture into chocolate. Then gently fold whipped cream into chocolate. Transfer mousse to a covered container and refrigerate until chilled.

For Italian meringue:
In a small saucepan, dissolve sugar in water. Bring to a boil, wiping down the sides with a wet pastry brush. Boil until mixture reaches 235?F. In a mixing bowl, whip egg whites until they begin to foam. Add cream of tartar. Whip to soft peaks. With the mixer running, add the hot sugar syrup to the whites in a slow stream. Beat until glossy and stiff.

For passion fruit mousse:
In a small bowl combine fruit pulps and gelatin. In a separate bowl, mix whipped cream with Italian meringue. Fold whipped cream mixture into fruit mixture. Chill.

To assemble:
Fill a pastry bag with chocolate mousse. Pipe chocolate mousse into the bottom and up the sides of a half-moon M370 Flexi pan mold. Place one Tablespoon of the passion fruit mousse in the middle of the chocolate. Add more chocolate mousse on top to completely enclose the passion fruit mousse. Repeat with the other 23 molds of the flexi pan sheet. Freeze pan for 24 hours. Remove mousse from molds and place on a parchment-lined sheet pan. Refrigerate for 2 hours before service.

To serve:
Decorate plate with passion fruit and raspberry coulis. Place dome in center of plate. Garnish with chocolate stick.

Wine Pairing:
A big Zinfandel such as the Rosenblum Cellars Carla’s Vineyard 1999