Chocolate Mousse & Brownie with Pine Tree Cremeux

Basic Custard

150 gr milk
150 gr whipped cream
50 gr egg yolks
20 gr sugar

Mix well the yolks and the sugar in a bowl. Boil the cream and the milk and pour over the yolks and sugar. Return the mix to the pot and cook until the temperature reaches 82°C. Pass the mix through a sieve and keep it until use.

Chocolate Mousse

350 gr basic custard
250 gr whipped cream
350 gr manjari 64% chocolate

Pour the basic custard over the melted chocolate and with a hand mixer make an emulsion. When the mix reaches 40°C, add the light whipped cream and stir carefully. Fill the forms and freeze.

Pine Tree Cremeux

250 gr basic custard
140 gr Ivoire white chocolate
Pine tree aroma
2 gr gelatines

Pour the basic custard over the melted chocolate together with the pine tree aroma and make an emulsion with a hand mixer. Add the gelatins and pour over in the molds. Freeze.

Chocolate Brownie

200 gr butter
100 gr chocolate
320 gr sugar
150 gr flour
180 gr eggs

Melt the butter in a pot and the chocolate in a micro oven. Put sugar, flour and eggs in a bowl and mix together. Add the warm butter and the melted chocolate and mix well. Pour over a tray and bake at 160°C for 12-15 min. With a metal ring of 5 cm, cut the brownie so that it is ready for the assembly.

Chocolate Decors

Temper some dark chocolate. Spread the chocolate between 2 plastic sheets and make sure it gets really thin by using a roller. Let the chocolate crystalize and then break it with your hand in pieces of around 4-5 cm each.

Assembly

Fill the silicon forms (half way) with the chocolate mousse and freeze for 10 min. Add the pine tree cremeux and freeze again for 5 min. Add some crispy pearls for texture and add some more mousse. Close the silicone forms with the chocolate cake base and freeze for 3 hours. Take the mousse out of the forms and decorate with the chocolate decors.

Photo Credit: Anastasia Loukrezi