African Vanielje on Feb 05 2008 at 12:57 pm | Filed under: Uncategorized
Wild berry Chocolate Mousse in a Bitter Chocolate Bramble Cage
The challenge – to make edible art. The theme this Valentine month – chocolate. The blog host Holly of Art You Eat.
This one was fun. My creation is a Wildebraam Dark Chocolate Mousse with Vanielje Cream and Fresh Strawberries in a Bitter Chocolate Bramble Cage.
- First make the mousse according to my favourite recipe, substituting the espresso for Wildebraam, a South African wild berry liqueur. You could use any liqueur here, as long as it goes with chocolate and strawberries.
- Line and fill bottomless individual moulds with baking parchment and placed them on a baking sheet lined with baking parchment. This makes the mousse easier to unmould when set.
- So far so easy!
Step by Step for Chocolate Cages
- Whilst the mousse is setting melt 100g of Bitter 80% chocolate in a double boiler then take it off the heat to cool slightly
- Measure a strip of baking parchment long enough and wide enough to go around the moulds you are using, with a little extra
- Fold the parchment around a spare mould and mark the meeting point on both ends of the paper. This lets you know how much pattern you need to circle the mould
- Photocopy a twirly, brambly pattern from a book. I used one from ‘Pattern Motifs – A sourcebook’ by Graham Leslie McCallum.
- Place the photocopy under your piece of measured parchment
- Fill a piping bag with the slightly cooled chocolate. It should not be too runny but you will have to work quickly as it sets rapidly, becoming recalcitrant and difficult to work with.
- Use small amounts at a time, returning stubborn chocolate to the bain marie for a few seconds to soften if needed.
- Pipe over the pattern trying to use smooth movements.
- Chocolate is not as easy to control as royal icing, so choose a pattern that lends itself to a slightly wild, undisciplined look, unless you are a pro
- Leave the chocolate to set for a few seconds and then fold the paper band around the outside of your mould, using a blob of chocolate to hold it in place
- Pop it in the fridge for 10 minutes to set
- To plate you will need some fresh cream, whipped to medium peaks with a little Vanielje sugar, and some fresh strawberries
- Cut the baking parchment that lines the chocolate mousse tray so that each mould will come away separately.
- Lift one mould up with a spatula and carefully peel away the parchment from the bottom
- Lift off the mould and peel away the parchment from the sides
- Take a bramble cage out of the fridge (at the last minute) and carefully slip the mould out from the centre.
- Very gently, taking care not to handle the cage too much as the heat from your fingers will mark the chocolate, peel the paper from the inside of the chocolate cage
- Slip the cage over the mousse
- Top up with a dollop of cream and some fresh chopped strawberries.
You may need to set aside some time to do it, but it is not that difficult, and my daughter thoroughly enjoyed helping me. In her words ‘it is definitely worth the Wow factor for a special dinner or lunch’. Once plated, these wildly delicious treats can be kept in the refrigerator for a day or overnight, but bear in mind that cream and dairy products will absorb the smells of the fridge.
Thank you for trying a Vanielje Kitchen Recipe. I hope it fed you mind, body and soul.