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Yin and Yang of Chocolate
Chocolate Mousse
100g Callebaut 811 Dark Chocolate, chopped finely
40ml pure cream
55g egg
100ml thickened cream
Yin and Yang
240g Callebaut 811 Semi Sweet Dark Chocolate Callets
80g Callebaut White Chocolate Callets, melted with a little cream
Dark Chocolate Mousse
Chinese egg roll wafers
4 large strawberries
1. For the mousse, melt chocolate and pure cream over a low heat. Whip the thickened cream until firm peaks are formed. Quickly whisk in the egg yolk into the melted chocolate and then fold in the whipped cream.
2. For the Yin and Yang, take a 50mm wide x 33cm long piece of acetape, smear over with a quarter of the melted 811 dark chocolate and using a pastry scraper wipe off 35mm off each end and then gather up each end to stick
them together and bend around to form a tear drop shape and then place in
a 80mm pastry cutter to obtain the yin and yang tear drop shape.
3. When the chocolate is set, pipe in freshly made chocolate mousse into the shape and, using a pallete knife, smear over to make sure it is full and wipe off any excess.
4. To serve take off the tape and place on the plate and then place one of the Chinese egg roll wafers on the side next to the chocolate drop.
5. With the dark chocolate mousse tear drop using a hot parisenne cutter, scoop out a perfect ball and fill this in with some hot white chocolate sauce.
6. Place a perfect looking strawberry on the plate and serve.
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