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Chocolate Panna Cotta
© PHOTO LUKAM 

CHOCOLATE MOCHI

 
Category: Cremes and Mousses
Difficulty: Hard
 

INGREDIENTS

CHOCOLATE MOUSSE:
6cl milk
184 grams ILLANKA 63% CHOCOLATE
25cl whipping cream

MOCHI DOUGH:
100 grams glutinous rice flour
20 grams  COCOA POWDER
30 grams corn starch
150 grams sugar
20cl water

 

INSTRUCTIONS

CHOCOLATE MOUSSE:

  • Heat the milk, then pour it onto the chocolate which you have melted in advance, stirring vigorously with a whisk all the while.
  • At the same time, whip the liquid cream until it has an airy mousse texture.
  • Once the milk and chocolate mixture has reached a temperature of 113°F (45°C), add in the whipped cream and carefully mix it with a spatula.
  • Put the preparation in a piping bag and pipe out little domes.
  • Store in the freezer.

MOCHI DOUGH:

  • Mix the flour, cocoa powder, corn starch and sugar. Gradually add the water.
  • Put the mixture in the microwave for 1 minute at 600W. Mix, then repeat three times. Every time, beat the dough thoroughly until it is thick enough to spread out.

ASSEMBLY:

  • Sprinkle corn starch over the work surface and place the Mochi dough on it. Cover with corn starch. 
  • Roll out the dough in a thin layer (approx. 2mm) using a rolling pin. Cut out 24 disks with a diameter of 6cm, and 24 disks with a diameter of 5cm.
  • Place a dome of mousse on the center of each little disk, then put a larger disk on top.
  • Use a cutter to press down the larger disk’s edges and seal the two together.
  • Sprinkle with cocoa powder and store in the fridge until it is time to eat them.

*Chef’s tip: You can sprinkle the Mochis with Palais des Thés matcha tea.