Moroccan Mint Amour Chocolate

Moroccan Mint Amour Chocolate
Moroccan Mint Amour Chocolate

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  • Sub Category Name
    Food
    Sweets
  • Recipe Source Name
    Shangri-la Tea Cuisine
  • Activities Name
    Real High Tea

Ingredients

  • 110g Butter
  • 100g Sugar
  • 125g Flour
  • 200g Chocolate, dark 65%
  • 60g Milk chocolate 35%
  • 50g Egg
  • 2.5g Baking powder
  • 15g Cocoa powder
  • 3g Salt
  • 60g Dilmah Moroccan Mint Tea leaves, grounded
For the raspberry sorbet
  • 300g Water
  • 160g Sugar
  • 30g Triomline
  • 500g Raspberry puree
  • 50g Lemon juice
For the manjari mousse
  • 2g Gelatin
  • 145g Manjari chocolate
  • 100g Milk
  • 220g Whip cream
  • 10g Dilmah Moroccan Mint Tea leaves
For the Raspberry ganache
  • 100g Raspberry puree
  • 20g Trimoline
  • 110g Dark chocolate 64%
  • 30g Butter
Other Ingredients
  • Chocolate disc

Methods and Directions

  • Beat the butter and sugar till lightly fluffy.
  • Add in the egg.
  • Fold in the melted chocolate.
  • Fold in the dry ingredients.
  • Roll out 3cm and cut 5cm rounds and bake.
For the manjari mousse
  • Make a ganache with mint leaves, milk and chocolate.
  • Add in the melted chocolate.
  • Add in the whip cream, pipe in moulds.
Assemble / Finishing
  • Spread the chocolate on a baking paper
  • Cut out 5 cm rounds
  • Melt the couverture chocolate
  • Make the chocolate ganache by heating the raspberry puree with the trimoline add into the melted chocolate followed by the infused tea butter
  • Make the chocolate mousse by adding semi whip cream into the melted chocolate. Temperature of the chocolate should be 35°c to 40°c
  • Mix well to make a smooth chocolate mousse
  • Make the chocolate sponge by sifting the flour, ground almond cocoa powder. Whip the eggs whites and sugar to a meringue
  • Place the dry ingredients into the meringue.
  • Mix well and spread on the slip at and bake at 230°C for 8 minutes
  • When cool cut out 5 cm disc
  • Pipe into muffin flexplan moulds .Put the cut chocolate sponge on top of the mousse. Place in blast freezer
  • Place on wire racks and cover with the chocolate glaze
  • Place the ingredients into the ice cream maker and churn
  • Pipe the chocolate raspberry ganache on the top of the chocolate mint cookie
  • Slice the raspberries
  • Place the chocolate disc on the ganache raspberry cookie then top with the chocolate mousse followed by the slice raspberries and lastly the Raspberry sorbet

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