- The Fairmont Chateau Lake Louise
- 6 servings
- 25 g butter, softened
- 25 g icing sugar
- 15 g hazelnut paste
- 1 egg yolk
- 1 T Dark Rum
- 180g 55% Chocolate
- 3 T Heavy Cream
- 2 tsp pistachios, chopped
- 2 tsp hazelnuts, chopped
- 1 T White Chocolate, chopped
- 1 egg white
- 1/4 C Heavy Cream
- 1-1/2 T Milk
- 1 egg
- 100 g 64% Chocolate
White Chocolate Citrus Mousse
- 1-1/3 C Cream
- Orange & Lemon Zests
- 500g White Chocolate
Blood Orange Gel-Make the day you are serving
- 1 C simple syrup
- 1 vanilla bean
- 2 C Blood Orange Juice
- 4 leaves sheet gelatin
- 1 C Crispy Rice cereal
- 1 tsp hazelnut paste
- 35 g Milk Chocolate
- 1 Day
- Total Time:
- 3 Hours
- Line the bottom of a 9"x3" loaf pan with wax or parchment paper
- Chop chocolate and place into microwaveable bowl. Place in oven and heat on low setting for 1 minute. Then continue to melt in 1 minute intervals, stirring every minute. Chocolate can burn very easily in the microwave. All pieces of chocolate should be melted with a temperature of 40°-45°C. Set chocolate on the side
- Cream butter, icing sugar, and hazelnuts in a small mixing bowl.
- Bring a small pot of water to a low simmer. Separate the egg putting the yolk and whites in small bowls that will sit nicely over the pot of water. Whisk the yolk and rum over the water bath taking care not to overcook the egg. This is done to kill any bacteria that may be in the egg
- Stir yolk mixture into the butter mixture. Stir melted chocolate in. At this point, the mix will look slightly broken. Gradually stir in the cream, then the mix should look smooth and velvety.
- Mix the chopped nuts and white chocolate together and fold into the chocolate mix
- Whisk the egg white over the water bath and keep whisking until stiff peaks form. Gently fold into chocolate mix
- Pour mixture into prepared pan and spread as evenly as possible. Place another piece of paper over the top smoothing it out as much as possible. Place pan in refrigerator to set for an hour
- Silicone molds are best for this recipe. Use molds that hold approximately 40 ml/gr of filling. Make 1 day ahead.
- Preheat oven to 140°C. Chop chocolate and leave in mixing bowl.
- Combine cream and milk in a small sauce pot and bring to a slow boil and remove from heat. Whisk the egg in a small bowl and add about 1/3 of the milk into the egg to temper. Stir until smooth. Gradually stir the egg mixture back into the pot. Return pot to medium heat and with a rubber spatula, continue stirring until the temperature reaches 77°C.
- Strain custard into chocolate. Let mixture sit for 5 minutes before stirring. Continue to stir until the chocolate is melted.
- Dispense custard into silicone molds. Place molds in a baking tray. Place tray in oven and pour hot water into tray to make a water bath. Fill water until it is 1/3 up the sides of the molds.
- Bake for approximately 25 minutes or until custard is set. Time is dependant of size. Remove from oven and set on cooling rack. Once cooled, place in freezer.
White Chocolate Citrus Mousse
- This mousse is best made a day ahead.
- Chop chocolate and place into a food processor. With a vegetable peeler, peel a couple of strips from an orange and a lemon. Place in a small sauce pot with the cream. Bring to a boil. Turn heat off and let sit for 30 minutes.
- Bring cream back to a boil. Remove zests. Pour a steady stream into processor while chopping the chocolate. After all the cream has been added, process for 10 seconds more until all the chocolate is melted and the mixture is blended well.
- Pour into a container covering with plastic food film. Refrigerate overnight
Blood Orange Gel
- Separate gelatin leaves and place in cold water to soften
- Place simple syrup and blood orange juice into a small sauce pot. Split and scrape the vanilla bean into the pot and let sit for 30 minutes. Heat infusion to 90°C.
- Squeeze gelatin of any excess water and place in warm syrup. Stir until gelatin is completely melted
- Let Cool.
- Chop chocolate and melt with hazelnut paste in microwave oven in the same procedure as the Patè. Once melted, stir in cereal and mix just until all the cereal is coated with chocolate.
- Immediately spread out on a tray lined with wax paper. Let sit until cereal is set
Assembly of the Dessert
- 1. Remove patè from pan and cut into 6 equal pieces using a hot knife. Size of each rectangle should be approximately 3x1.5 inches. Then cut each piece diagonally so that you know have 2 triangles per serving. Place on tray.
- 2.Remove baked custard from freezer and pop out of mold. Place on tray with patè. Let sit at room temperature for an hour or two before serving.
- 3.Take white chocolate mousse and place into a mixing bowl. Using a electric mixer, whip ganache until light and fluffy, resembling whipped cream.
- 4. Line up 6 plates:
- a.Take a spoonful of crispy cereal and place it towards the top of the plate.
- b.Place the patè pieces on the cereal so that it’s overlapping.
- c.Next place the custard at the 3 o’clock position on the plate.
- d.Take a spoon and keep it in a container of very hot water. Take the spoon and make 3 rounded spoonfuls of the citrus mousse and place it in 3 different areas of the plate.
- e.Follow with drizzle of the Blood Orange Gel around the plate.
- f.Garnish with fresh berries and/or Orange segments.
This decadent dessert is definitely a crowd pleaser for Chocolate Lover's.
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