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Chocolate Mousse Log with Raspberry Compote Insert

pt20190301 nestleplaistowe mouss
pt20190301 nestleplaistowe mouss
  • Number of servings
    10

A bittersweet treat to delight your diners. Total time 80 minutes + 3 hours setting time. Makes 10 desserts.

Ingredients
Raspberry compote filling
  • Frozen rasberries 400 Gram
  • Caster sugar 80 Gram
  • Lemon juice 40 Millilitres
  • Water 80 Millilitres
Chocolate Mousse
  • Chilled milk 560 Millilitres
  • Nestle Docello Chocolate Mousse mix 20 Grams
  • (makes 10 logs and extra to finish)
Shortbread
  • Caster sugar 84 Grams
  • Unsalted butter 174 Grams
  • All-purpose flour 258 Grams
  • PLAISTOWE Premium Dutch Process Cocoa 36 Grams
  • Salt 3.5 Grams
  • Egg 1 Whole
Chocolate glaze 70%
  • PLAISTOWE 70% Cocoa Dark Chocolate Couverture 300 Grams
  • Vegetable oil 250 Millilitres
Preparation
  • 1
    Rasberry compote filling: Put all ingredients into a pot and boil till it slightly thickens.
  • 2
    Remove from heat and leave aside till completely cooked.
  • 3
    Chocolate mousse: Whip milk and mousse mix till velvety and light.
  • 4
    Pipe mousse into a rectangle mould half way, using a crank handle small pallet knife, push mousse against sides of the mould.
  • 5
    Cover with more mousse and pallet knife flat.
  • 6
    Freeze till completely frozen.
  • 7
    Shortbread: Preheat oven to 180˚c.
  • 8
    Combine in a stand mixer butter, sugar, flour, cocoa powder and salt together.
  • 9
    Add the egg and mix until dough forms.
  • 10
    Rest the dough for 1 hour.
  • 11
    Roll out till 2mm and cut to desired size.
  • 12
    Bake for 12-15 minutes
  • 13
    Chocolate glaze 70%: Melt chocolate and add oil
  • 14
    Mix together till combined.
  • 15
    Finishing the dessert: Demould the mousse logs, stick two toothpicks on top and dip the log into the glaze just over half way (glaze should be 35˚c).
  • 16
    Scrape off excess and place onto baking paper.
  • 17
    Place back into freezer till glaze is firm.
  • 18
    With left over mousse, fill a piping bag with a nozzle.
  • 19
    Place shortbread onto plate followed by the mousse log.
  • 20
    Pipe mousse in a motion from side to side.
  • 21
    Decorate with whipped cream and fresh raspberries.

Products Used in the Recipe

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