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Friday, August 23, 2013

Chocolate Olive Mille Feuille with Lindt Ecuador 70% Chocolate Ganache and White Chocolate Mousse

This was something a little special that I have been wanting to try for a while, it is not my own original recipe that I would have to pay my respects to David Everitt-Matthias for creating, although this one has some slight changes to the recipe, it starts off the the chocolate shapes to make the Mille Feuille with, then the Lindt Ecuador 70% dark chocolate ganache, and then finally the white chocolate mousse on the top.

I must strongly warn that this dessert is a serious chocolate fix and is not for the faint hearted when it comes to eating it, or making it.

Serves 6
Difficulty Hard
Prep-time 4hr 30 minutes
Cooking Time 20 minutes

...for the chocolate shapes
250g 50% dark chocolate
120ml Extra Virgin Olive oil

.....for the ganache
400g lindt 70% Chocolate (I usually use a Ecuador chocolate as i like its flavour profile, but it is up to you)
200ml Cream
50g unsalted butter

....for the white chocolate mousse
400ml Cream
500g White Chocolate
3 gelatin leaves
3 egg yolks
30ml port or sherry
25g castor sugar

.....for the Shapes
Melt the chocolate over a double boiler, remove from the heat and whisk in the olive oil 1 third at a time, then spread out onto acetate or silicon lined grease proof paper that has been cut into into a 30cm square, when it has set cut it out into 18 equal triangles.

....for the Ganache
Heat the cream until it reaches boiling point, remove from the heat and whisk in the butter, when the butter has melted add this to the chocolate and mix until all the chocolate has melted, leave this to cool slightly so that you can pipe it onto the chocolate triangles, then pipe it onto 12 triangles, and layer the triangles ontop of each other, with the 3rd triangle on the top with nothing on it.

....for the Mousse
Whisk the eggs yolks, sugar and port over a double boiler until it reaches ribbon stage (like making sabayone) leave this to cool slightly.
Whip 300ml of the cream to soft peak and keep aside
soak the gelatin in a little cold water for 5 minutes and the squeeze all the water off, bring the remaining 100ml cream to the boil, add the gelatin to this.
Melt the chocolate over a double boiler, then whisk in the cream/gelatin mix, fold in the "sabayone" and finally fold in the whipped cream, leave to set for at least 3-4 hours in the fridge.

Then spoon onto the dessert as per picture above.


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