Bitter Chocolate Mousse, Caramel and Banana

It's a chocoholic's delight from Michael Jost, newly appointed Executive Chef of Yas Viceroy
Tuesday , 14 February 2012
Bitter Chocolate Mousse, Caramel and Banana
Bitter Chocolate Mousse, Caramel and Banana

Bitter Chocolate Mousse, Caramel and Banana
Chocolate shell with warm xocomeli sauce and white chocolate powder

Chocolate Shell and Chocolate Stick
Ingredients

350g Valrhona 55% Equatorial Noire

Method
1. Melt the dark chocolate and brush on a nonstick half-sphere silicon mould. Drizzle another half-sphere with chocolate. Let cool in the refrigerator, then un-mould.

Chocolate Caramel Mousse
Ingredients

30g egg yolk
30g sugar
20g water
4g gelatin
90g Valrhona (66% dark chocolate,40% milk chocolate)
125g whipped cream

Method
1. Melt the chocolate in a bain-marie. Prepare the whipped cream. Soak the gelatin in water until soft and then simmer on low heat.
2. Mix the egg yolk and sugar, warm it lightly in the bain-marie until about 37C (body temperature), then whip it until fluffy, almost as a soft meringue.

Caramelised Fresh Banana
Ingredients

100g sugar
30g water
1 fresh banana, sliced
10g butter

Method
1. Heat the water, sugar and butter and cook until it becomes a caramel. Add the sliced banana, coat the banana with the caramel and remove from heat.

White Chocolate Powder
Ingredients

20g Valrhona (35% ivory chocolate)
50g malt dextrose

Method
1. Melt the white chocolate, then mix with the malt dextrose until it becomes a fine powder.

Warm Xocomeli Sauce
Ingredients

100g water
25g sugar
25g Valrhona chocolate 55%
12g Valrhona cocoa powder
5g xocomeli (chocolate and honey)
6g butter

Method
1. Mix all ingredients and heat until they form a homogenous sauce.

Crunchy Chocolate
Ingredients

20g Valrhona (34% milk chocolate)
30g feuillantine crispy Valrhona (or replace with rice crispies)
30g praline paste
1. Warm the chocolate and the praline then add the feuillantine and let cool.

Method
1. Put a dot of chocolate mousse on the plate, and then place the half sphere of chocolate on top.
2. Fill it crunchy chocolate, then chocolate mousse, and finally with the caramel coated banana slices. Set on top the other half sphere.
3. Garnish with a chocolate stick, white chocolate powder and fruit jellies. When serving, pour the warm xocomeli sauce on the globe and see it melt in front of you.

Chef’s tip: Now if you’re looking for a challenge in the kitchen, this chocolate globe dessert’s for you! You can have fillings other than banana, like mixed red berries, strawberries, or orange segments. It can also be served with ice cream – try vanilla, cinnamon or pistachio, or a red berry sorbet.

INFO: This recipe was provided courtesy of Michael Jost, newly appointed Executive Chef of Yas Viceroy

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