CHOCOLATE MOUSSE VALDERRAMA

Recipe by Executive Chef Sebastian Gavira, Real Club Valderrama, Andalucia, Spain
​ Image by Diana DeLucia

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Serves 2

Ingredients

Cookie Tiles

• 100 g Sugar
• 75 g Flour
• 35 g Butter
• 40 cl. Orange Juice
• 1 Orange Peel

Chocolate Mousse

• 400g Couverture Chocolate
• 100g Butter
• 8 Egg Yolks
• 100g Sugar
• 400g Whipped Cream

Garnish

• 2 Orange Segments
• ⅓ Kiwi (sliced)
• 1 Raspberry

Preparation

Cookie Tiles

Mix all the ingredients in a blender until it makes a cream. 

In a large pan add some oven paper. Mold 3 small flat circles with the cream onto the paper then place in an oven at 180°C for 5 minutes. Set aside. 

Chocolate Mousse

Melt the chocolate and butter in a casserole dish.

Mix the egg yolks, sugar and whipped cream until it makes a cream then add to the casserole dish and mix. Let cool.

Assembly

Place a third of the chocolate mouse on a plate then top with a cookie tile. Continue this stacking process 2 more times as shown in the picture.

Garnish with the orange segments, kiwi slices and raspberry.  

Wine Match

Laurent Perrier Cuvee Alexandra.