John Myers
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Star Anise Chocolate Mousse with Passion Fruit Cream and Chocolate Rumble
The perfect star anise chocolate mousse with passion fruit cream and chocolate rumble recipe with a picture and simple step-by-step instructions.
Star anise chocolate mousse:
- 50 g Sugar
- 140 ml Cream
- 5 Pc. Star anise
- 35 g Egg yolk
- 200 g Dark couverture
- 400 ml Semi-Rigid whipped cream
Passion fruit cream:
- 15 g Egg yolk
- 1 tbsp Sugar
- 85 g Passion fruit puree
- 85 ml Cream
- 85 g Whole milk couverture
Chocolate rumble:
- 100 g Soft butter
- 100 g Sugar brown
- 100 g Grated almonds
- 1 Msp Salt
- 80 g Flour
- 20 g Cocoa powder
Star anise chocolate mousse:
- Caramelize the sugar, slowly stir in the cream, add the star anise and let it steep for at least 5 minutes, then strain.
- Put the egg yolks in a key and slowly stir in the flavored cream. Beat over a water bath until the mixture has reached 85 degrees and then add to the melted couverture.
- Continue stirring until the mixture has cooled down to 35 degrees. Carefully fold in the whipped cream. Fill into bowls and chill.
Passion fruit cream:
- Mix all ingredients except for the couverture and heat to 85 degrees over a water bath. Stir in the melted whole milk couverture, pour into a piping bag and refrigerate.
Chocolate rumble:
- For the chocolate rumble, mix all the ingredients with your hands until you have small pieces of dough. Place these on a baking sheet lined with baking paper and bake in the oven at 170 degrees for 15 minutes.
Serve:
- When serving, dress the passion fruit cream on the mousse and garnish with the chocolate crumb.
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