It's been quite a busy few months that I haven't even been able to touch my blog. There's a few posts in the works showcasing my winter desserts (as we sit here through the April showers LOL). This chocolate mousse has been on the menu for a few weeks, and I am excited by the feedback and general popularity. Let's be serious though, when has chocolate not been a hit? Anyway, this is one of the desserts that had been floating around in my head, so here goes. Milk chocolate mousse (we use Valrhona Jivara 40%) is molded in a cube and then sprayed with a mixture of cocoa butter and Valrhona Manjari 64%. It is garnished with chocolate cremeux (Valrhona Extra Bitter 61%), chocolate cake, and chocolate rocks. The chocolate cake is technically steamed in the microwave, making it delicious and spongy. The chocolate rocks are a combination of cacao nib, cocoa powder, butter, and flour that has been mixed with tempered chocolate and afterwards dusted with confectioner's sugar and a bit of tapioca maltodextrin. As they are technically called chocolate rocks, I like when mine resemble coral and have crazy irregular shapes. Note to self: experiment with other flavors. All of this is paired with a maldon sea salt sherbet. I like to jokingly call it salted milk but it is very addictive. Sweet and salty. I love this dessert because it is purely focused on chocolate through percentages, flavors, textures, and different techniques with the maldon sea salt accenting the chocolate notes.
