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WEEK 52

Chocolate balls filled with champagne-vanilla mousse and covered with pistachio powder or gold leaf 

For 60 servings | Preparation: 8 hours - Cooking time: 20 minutes 

Ingredients

Additional kitchen equipment

Ingredients

60 chocolate balls (30 dark and 30 white) 

For the champagne-vanilla mousse 
5 egg yolks 
1dl champagne 
1/2 dl marc de champagne 
15g glucose 
40g powdered milk 
110g cream 
1 vanilla pod 
4 leaves of gelatine 
150g white chocolate 

400g cream 

200g milk chocolate 
200g white chocolate 

For the garnish 
200g pistachio nuts 
1 pack of edible gold leaf sheets 

Additional kitchen equipment

hand whisk 
strainer 
food processor with a whisk 
piping bag 
cutter 
60 small wooden skewers 

STEP ONE

Add egg yolks, champagne, the marc de champagne, glucose and the powdered milk to a saucepan and bring it to the boil while you keep whisking continuously. Strain this bombe mixture and whisk it cold in the food processor. 

STEP TWO

Slit the vanilla pod in two lengthways and scrape out the vanilla seeds. Add the emptied vanilla pod and the seeds, together with the cream, to a saucepan and bring to the boil. 

STEP THREE

Soak the gelatine leaves in some cold water. Dissolve the squeezed out gelatine in the boiling cream. Pour the cream onto the white chocolate and stir until you get a smooth consistency. Now spoon the bombe mixture into the chocolate-cream-preparation. Leave to cool to room temperature. 

STEP FOUR

Whisk the 400g cream until it reaches the consistency of yoghurt and spoon it in with the mousse. Leave the mousse to set in the fridge for 8 hours. When the champagne-chocolate mousse has set, transfer it to a piping bag and fill the chocolate balls with it. 

STEP FIVE

Finely grind the pistachio nuts in a cutter and scatter on a tray. 

STEP SIX

Melt the milk chocolate in a bain-marie. Insert a skewer into a filled dark chocolate ball and dip it in the melted milk chocolate. Leave to drip and then roll it in the finely ground pistachio nuts. Repeat with the 29 remaining dark chocolate balls. 

STEP SEVEN

Melt the white chocolate in a bain-marie as well. Insert a skewer into the filled white balls and dip them, one by one, in the melted white chocolate. Leave to harden and apply a bit of the edible gold leaf as a finish.