Chocolate and Pistachio Delice

Serves 10

For the base:

• 100g Praline paste
• 45g Milk chocolate
• 35g Chopped pistachios
• 70g Kellogg’s Special K

1. Melt the praline paste and chocolate together in a bain marie.
2. Add the dry ingredients and spread on greaseproof paper, then leave to set for one hour.
3. Cut to the size of your mould, then place at the bottom of each mould.

 

For the salted pistachio insert:

•  50ml Milk
• 130ml Cream
• 40g Pistachio paste
• 45g Sugar
• 45g Egg yolks
• A pinch of sea salt
• Half a bronze gelatine leaf, soaked

1. Whisk the sugar and egg yolks together.
2. Bring the cream, milk and pistachio paste to the boil, then add the sugar and egg mixture.
3. Whisk together and bring back to 80°c.
4. Add the sea salt and soaked gelatine. Mix together, then leave to cool slightly.
5. Pour into half sphere moulds and leave to set in the freezer.

 

For the dark chocolate mousse:

• 80g Sugar
• 25ml Water
• 32g Eggs (whole)
• 70g Egg yolks
• 160g Dark chocolate (70% cocoa)
• 290ml Whipping cream
• 1 Gelatine leaf (soaked)

1. Melt the chocolate in a bain marie.
2. Whisk the whipping cream to a semi-set peak.
3. Bring the water and sugar to 118°c.
4. Place the eggs and egg yolks into a bowl and whisk together whilst carefully pouring in the water and sugar mix. Whisk continuously until the mix cools, then add the soaked gelatine.
5. Fold a quarter of the cream into the warm chocolate at 50°c, then add the egg and sugar mix followed by the rest of the cream and fold everything together.
6. In a lined ring, place the base at the bottom and pipe in the chocolate mousse to two thirds full.
7. Place a frozen pistachio insert into the mousse, then fill the rest of the mould, making sure of a clean finish at the top.
8. Place in the freezer.

 

For the dark mirror glaze:

• 40ml Water
• 75g Sugar
• 75g Glucose
• 50ml Sweetened condensed milk
• 5g Gelatine
• 27ml Water
• 75g Dark chocolate (70% cocoa)

1. Bring the water, sugar and glucose to 110°c.
2. Add the condensed milk and bring back to the boil.
3. Remove from the heat and add the soaked gelatine.
4. Mix in the dark chocolate, blend together and pass through a sieve.
5. When the glaze has cooled to 30°c it is ready to use.
6. Evenly pour over the frozen mousse, then leave for thirty minutes before serving.

 

Recipe kindly supplied by Maison Talbooth