Chocolate, Lemon, Mint, Peanut
Shards of chocolate mousse encased in lemon and cocoa butter powder, dehydrated chocolate mousse, lemon sorbet and mint sorbet, served with candied mint, a peanut crumb and a chocolate tuille
Serves 4
Prep time: 1 hour
Cooking time: 2 hours plus chilling
Lemon and chocolate spray
60g Valrhona chocolate pellets - 64%
110g cocoa butter pellets
2 tsp lemon oil
Chocolate mousse
1.5 sheets gelatine
150g Valrhona chocolate pellets - 72%
800ml double cream

1 egg
4 yolks
75g caster sugar
Chocolate caramel Tuiles
120ml glucose syrup
4 tablespoons of poured white fondant
28g Valrhona chocolate - 72% - Pellets
Peanut sable
100g salted peanuts
60g unsalted butter
40g caster sugar
½ vanilla pod
2g table salt
55g plain flour
Crystallized mint leaves
12 mint leaves
25g sugar
25G WATER
½ egg white
Peppermint Sorbet
1 bunches of peppermint leaves
20g milk powder
125g caster sugar
30ml glucose
1/4 teaspoon table salt
1.5g sorbet stabilizer
Lemon Sorbet
500g lemon puree
20g milk powder
125g caster sugar
30ml glucose
1/4 teaspoon salt
230ml water
1.5g sorbet stabilizer
Dark Chocolate Cremeux
150ml whipping cream
75ml milk
55g egg yolks
25g caster sugar
160g fine dark chocolate pellets (66% cocoa solids)
15g unsalted butter

Dehydrated mousse
125g Valrhona pellets – 72%
2 egg yolks
5 egg whites
45g caster sugar
FINISH
120ml crème fraiche
Fresh micro chocolate mint
METHOD
Preheat oven to 175C and a dehydrator to 80C
Lemon and chocolate spray
1.
Melt chocolate with cocoa butter and oil in a pan until warmed through.
2.
Strain through a fine sieve
3.
Add to spray gun and reserve, keeping it warm
Chocolate mousse
1.
Melt 100g of the chocolate and set aside in warm place
2.
Whip the double cream to soft peaks and reserve in the fridge
3.
Sabayon the eggs and sugar by whisking them together in a bowl over a pan of simmering water for 5-6 minutes until thick and glossy.
4.
Soak gelatin in some cold water for 5 minutes until soft and pliable
5.
Add the gelatin to the egg mixture and beat in a kitchen aid for 5 minutes.
6.
When at room temp, fold in the reserved melted chocolate
7.
When combined, again fold in the reserved cream
8.
Line a baking sheet with acetate
9.
Spread the mousse out thinly, then freeze for 2 hours
10.
Melt the remaining chocolate in a bain maire and brush the frozen mouse with the melted chocolate when frozen

11.
Cut into large shards and spray with the lemon spray and freeze in the blast freezer for an hour
Chocolate caramel Tuiles
1.
Place a silicone baking mat in a baking tray with a rim
2.
Cook the syrup and fondant in small pan over a medium heat until it reaches 160C
3.
Remove from heat and add the chocolate
4.
Once the chocolate has melted, pour onto the mat and leave to cool slightly
5.
When pliable stretch with your fingers until thin and transparent, reserve in an air tight box.
Peanut sable
1.
Blitz the salted peanuts
2.
Combine the sugar, butter, vanilla seeds and salt to a mixer with the paddle attachment and cream until smooth and light.
3.
Mix in the flour and peanuts and beat on a low speed.
4.
When a dough is formed, remove from mixer, roll into a ball, wrap in cling film and refrigerate for 1 hour
5.
Roll the dough between two pieces of greaseproof paper until about ¼ inch thick
6.
Cut out to thin rectangles
7.
Bake in the oven at 175C for 12 minutes
8.
When golden brown dust with sugar and brake into shards.
Crystallized mint leaves
1.
Add 25ml water to 25g sugar and bring to the boil to make a stock syrup
2.
Brush leaves in the stock syrup and egg whites
3.
Sprinkle with sugar
4.
Dry in a dehydrator for an hour at 80 degrees
Peppermint Sorbet
1.
Blanche mint for 5 seconds, then plunge into ice cold water
2.
Add the milk powder, caster sugar, glucose, salt and sorbet stabilizer in a pot, along with 230ml water
3.
Bring to boil and allow to chill
4.
Blitz mint through the liquid and pass through fine sieve
5.
Churn in an ice cream machine as per instructions
Lemon Sorbet
1.
Add all ingredients to a pot, along with 230ml water
2.
Bring to the boil and allow to chill, before passing through a fine sieve
3.
Churn in an ice cream machine as per instructions
Dark Chocolate Cremeux
1) Put the cream and milk into a medium saucepan and bring to the boil over a medium heat.
2) Whisk egg yolks and sugar together in a bowl for 2-3 minutes

3) Pour half of the cream and milk into egg and sugar mix and whisk until mixed, add in the rest of the milk mixture
4) Transfer egg mix back to saucepan and continuously stir until custard is thick enough to coat the back of a spoon
5) Remove from heat and pass through a sieve into the bowl of chopped chocolate and stir until incorporated
6) Add the butter and mix until smooth
7) Pour into shallow dish, cover with cling film and cool quickly by placing in the blast chiller, remove and chill in the fridge
Dehydrated mousse
1) Melt chocolate by warming slightly in the microwave and set aside
2) Beat the egg yolks until pale and think and fold into the melted chocolate
3) Whip egg white to soft peaks adding the sugar as you go by hand until it forms soft peaks and then fold into chocolate mix
4) Spread about a cm thick onto silicone mat and dry in a dehydrator at 90 degrees for
4 hours
5) Snap into shards
Plating up method
1) Start by placing the peanut sable on the plate
2) Spoon the lemon sorbet on one side, and the mint sorbet on the other
3) Add a spoon of the chocolate mousse in the middle
4) Garnish with the shards of dehydrated mousse and the candied mint