WHITE CHOCOLATE MOUSSE WITH CHOCOLATE & COCONUT SOIL, RIBERRY, CHOCOLATE TUILLE

WHITE CHOCOLATE MOUSSE WITH CHOCOLATE & COCONUT SOIL, RIBERRY, CHOCOLATE TUILLE

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Lee Kyung Ho (Kevin)
Jagdev (JD) Singh

  • Sub Category Name
    Food
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

White Chocolate Mousse
  • 95g white chocolate
  • 225ml cream
  • 2 whole eggs
  • 1 gelatin sheet
  • 40g sugar
Chocolate & Coconut Soil
  • 80g flour
  • 50g sugar
  • 20g brown sugar
  • 30g coconut flakes
  • 55g melted butter
  • 30g cocoa powder
Riberry
  • 50g riberry
  • 100g sugar syrup
Chocolate Tuile
  • 110g melt butter
  • 170g icing sugar
  • 120g whipped egg white
  • 150g flour
  • 25g cocoa powder

Methods and Directions

White Chocolate Mousse
  • In a bowl, whisk egg and sugar until pale, gradually adding in melted chocolate.
  • In a separate bowl, whisk cream till stiff peaks form. Fold into mousse.
  • Add the gelatin as well, slowly.
Chocolate & Coconut Soil
  • In a bowl, mix all ingredients together, rest it 10 minutes and then roll it 1cm thick on tray and bake at 180C for 8 minutes
Riberry
  • Mix riberries and sugar syrup.
Chocolate Tuile
  • In a bowl, whisk egg white till soft peak.
  • Gradually add all other ingredients and mix well.
  • Spread it evenly on baking paper with square shape mold.
  • Bake it for 2 minutes first and take out the middle with a round cutter, then finish by baking another for 2 minutes in oven.

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