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CHOCOLATE MOUSSE VALDERRAMA

3/31/2018

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Picture
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.
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