Baked Chocolate Mousse with Blue Cheese & Pedro Ximenez

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By Darren Purchese

This combination is a little bit fancy and a bit unusual but believe me it all works really well together. This could be served as a small course after a main and prior to a sweeter dessert and with the strong flavours a little bit goes a long way. I love the bite of salty and pungent Roquefort for a flavour explosion with the Sherry & dark chocolate, but you could use any blue cheese you want.

Photography by Patricia Niven.

Time

2

hour

0

minutes

Degree of Difficulty

Medium

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Portions

6
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COMPONENTS

 Pedro Ximenez Jelly
 Baked Chocolate Mousse
 Roquefort or Blue Cheese of Choice
 Pear
 Muscatel Grapes

PEDRO XIMENEZ JELLY

180 ml Pedro Ximenez Sherry
70g sugar syrup 1-1
1g agar
7g gelatine leaves

BAKED CHOCOLATE MOUSSE

180g dark chocolate, melted
40g egg yolks, (approx. 2 large egg yolks)
110g eggs, (approx. 2 large eggs)
30g caster sugar
100 ml cream, thickened
 q.s. cocoa powder

TO SERVE

1 whole pear, ripe
 Muscatel Grapes
1

For the Pedro Ximenez jelly… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the sherry into a small saucepan, heat and flame off the alcohol, remove from the heat and add the syrup then whisk in the agar. Place back onto the heat and reheat to a boil. Remove from the heat and stir in the soaked gelatine. Strain the jelly through a sieve into a small jug.

 

2

To set the jelly… pour the jelly onto a flat shallow, lightly greased non-stick baking tray 30 cm X 20 cm or a lightly greased dinner plate and leave to set on the bench for 5 minutes before transferring to the fridge and leaving it to set in the fridge for an hour. Cut the jelly with a sharp knife in strips approx. 1cm X 8cm as shown or as you want. Use a small spatula to lift the jelly onto the plate.

 

3

For the chocolate mousse… add the melted chocolate into a medium size mixing bowl and set aside. Add the yolks, eggs and sugar into a mixing machine bowl and beat until thick and pale. Add half of this mixture into the chocolate and fold in gently to combine, then fold in the remaining egg mixture and add the cream. Fold all well together and pour the mixture into a 20 cm X 20 cm lipped non-stick baking tray neatly lined with baking paper, lightly spray the paper with canola oil.

 

4

To bake the chocolate mousse… cover the tray with foil and place into a larger oven tray, half fill the larger oven tray with hot water to come halfway up the sides of the smaller tray. Place in an oven preheated to 150°C for 45 minutes. Remove from the oven and allow the baked chocolate to cool down entirely before chilling in the fridge in the tray for a minimum of two hours.

 

5

To demould and cut the baked chocolate mousse… use a sharp knife to loosen the edges of the baked mousse from the tray and use the excess paper flaps to lift the baked chocolate mousse out of the tin and place it onto a chopping board. Use a clean sharp cook’s knife to cut portions of the mousse to a size of 2cm X 8cm or as desired and place them back onto a plate and refrigerate until needed.

 

6

To serve… place a cut piece of the baked dark chocolate mousse onto a plate and leave it to come to room temperature for 20 minutes. Cut the jelly with a sharp knife in strips approx. 1 cm X 8 cm as shown or as you want. Use a small spatula to lift the jelly onto the plate. Arrange the jelly as shown or how you wish. Cut cubes or slices of ripe pear and arrange on the plate. Crumb around 25 g per portion of the blue cheese over the dish and serve with fresh muscatel grapes.

 

 

1
0 hours 0 minutes

For the Pedro Ximenez jelly… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the sherry into a small saucepan, heat and flame off the alcohol, remove from the heat and add the syrup then whisk in the agar. Place back onto the heat and reheat to a boil. Remove from the heat and stir in the soaked gelatine. Strain the jelly through a sieve into a small jug.

2
0 hours 0 minutes

To set the jelly… pour the jelly onto a flat shallow, lightly greased non-stick baking tray 30 cm X 20 cm or a lightly greased dinner plate and leave to set on the bench for 5 minutes before transferring to the fridge and leaving it to set in the fridge for an hour. Cut the jelly with a sharp knife in strips approx. 1cm X 8cm as shown or as you want. Use a small spatula to lift the jelly onto the plate.

3
0 hours 0 minutes

For the chocolate mousse… add the melted chocolate into a medium size mixing bowl and set aside. Add the yolks, eggs and sugar into a mixing machine bowl and beat until thick and pale. Add half of this mixture into the chocolate and fold in gently to combine, then fold in the remaining egg mixture and add the cream. Fold all well together and pour the mixture into a 20 cm X 20 cm lipped non-stick baking tray neatly lined with baking paper, lightly spray the paper with canola oil.

4
0 hours 0 minutes

To bake the chocolate mousse… cover the tray with foil and place into a larger oven tray, half fill the larger oven tray with hot water to come halfway up the sides of the smaller tray. Place in an oven preheated to 150°C for 45 minutes. Remove from the oven and allow the baked chocolate to cool down entirely before chilling in the fridge in the tray for a minimum of two hours.

5
0 hours 0 minutes

To demould and cut the baked chocolate mousse… use a sharp knife to loosen the edges of the baked mousse from the tray and use the excess paper flaps to lift the baked chocolate mousse out of the tin and place it onto a chopping board. Use a clean sharp cook’s knife to cut portions of the mousse to a size of 2cm X 8cm or as desired and place them back onto a plate and refrigerate until needed.

6
0 hours 0 minutes

To serve… place a cut piece of the baked dark chocolate mousse onto a plate and leave it to come to room temperature for 20 minutes. Cut the jelly with a sharp knife in strips approx. 1 cm X 8 cm as shown or as you want. Use a small spatula to lift the jelly onto the plate. Arrange the jelly as shown or how you wish. Cut cubes or slices of ripe pear and arrange on the plate. Crumb around 25 g per portion of the blue cheese over the dish and serve with fresh muscatel grapes.

 

Recipe Tags cheese, chocolate, pear, sherry