Cold Chocolate Fondant
Cold chocolate fondant with white chocolate mousse, candied peppercorns, pineapple, white chocolate soil and tuile
Created by Carlisle College (2018/19)
Course: Dessert
Servings: 4
Students: Bianca Bennett, Kerry Pitt, Molly Elliot
Lecturer: Sean Downes
White chocolate mousse
75g white chocolate
40ml milk
1/2 sheet gelatine
100ml whipping cream
Chocolate fondant
200g dark chocolate
25g cocoa powder
2 eggs
1 egg yolk
50ml water
75g caster sugar
25g butter
225ml double cream
Candied pink peppercorns
5g pink peppercorns
75g sugar
water
1/2 fresh pineapple
mint leaves
White chocolate soil
40g white chocolate
50ml water
100g caster sugar
Bubble tuile
50g glucose syrup
Bubble tuile
- Put silicone mat on baking tray.
- Add 1 dessert spoon of glucose to the middle of the mat, and place in oven on 150c for 5 mins.
- Remove from oven and using a crank pallette knife, spread glucose out thinly in a rough rectangle shape.
- Return to oven for apx 20 mins, checking every 5-6 mins.
- The glucose will bubble up without colour.
- Remove from oven and cool.
White chocolate mousse
- Bloom gelatine in cold water, until soft.
- Warm white chocolate in a bowl over bain marie keeping temp not above 45c.
- Heat milk up in a separate pan and remove from heat. squeeze the water out of the gelatine and add to the milk stirring to dissolve .
- Add the melted white chocolate and emulsify by mixing thoroughly.
- Set aside to cool.
- Lightly whip the cream to soft peaks , and fold in to white chocolate mix .
- Place into shallow dish and place in fridge until set.
Chocolate Fondant
- Start the fondant by combining the chocolate, butter and cocoa powder and melting over a bain marie.
- Use a food mixer and mix together eggs and yolks until white and fluffy, while the eggs are mixing, combine the sugar and water in a pan and bring to 116C.
- Once the sugar reaches the desired temperature, pour very slowly into the eggs whist the mixer is still running. Leave the mixer on a medium speed while the egg mixture cools.
- Lightly whip cream to soft peaks.
- Gently fold the egg mixture into the chocolate and then add the cream. allow to cool in fridge.
White chocolate soil
- Put caster sugar and enough water to dissolve sugar in a clean pan.
- Bring to the boil until it reaches 135c on a thermometer.
- Add the white chocolate and mix together, as the chocolate melts it will start turning into soil.
- Continue stirring until all chocolate is melted and a loose soil is achieved.
- Transfer contents of pan to a clean dish.
Candied pink peppercorns
- Place peppercorns and sugar in pan cover with water and simmer gently, and reduce to a syrup. Remove from the heat.
- Trim pineapple, cut into 1/4s, take 1 of these remove core and cut the pineapple into 4 equal pieces width ways.
- Trim the pieces to neaten them and place in the peppercorn syrup to steep. Turning the pineapple to ensure coverage.
- Remove pineapple from syrup and drain , get a frying pan hot and place the pine apple in the pan to caramelize , turn and repeat on each side , add a little peppercorn syrup if required.
To serve
- Mint leaves (small)
- Fondant quenelles
- White choc mousse
- White chocolate crumbs
- Peppercorns and syrup
- Caramelized pineapple