Dilmah Real High Tea
09/12/14

CEYLON SOUCHONG TEA MOUSE WITH HAZELNUT DACQUOISE

Recipe by Usmarini binti Amril and Yam An Nie, Shangri-La, Kuala Lumpur  – National Winner Dilmah RHT Challenge Malaysia 2014

Souchong Chocolate Mousse
6 oz. good quality chocolate, 70%, chopped
6 large egg yolks
1/4 tsp salt
3 tsp gelatin powder
1/2 cup Dilmah Ceylon Souchong (Cold brewed strong at 2 tsp to 200ml water)
1 cup sugar
2 cups heavy whipping cream

Hazelnut Dacquosie
1 cup hazelnuts, toasted and skinned
2 tablespoons cornstarch
1 ½ cups confectioners’ sugar
4 tbsp confectioners’ sugar
6 egg whites
1/2 tsp cream of tartar

Dark Chocolate Glaze
2 oz. bittersweet chocolate, chopped
2 1/2 oz. unsweetened chocolate, chopped
3/4 cup heavy cream
3/4 cup plus 2 tbsp sugar
4 tbsp unsalted butter, at room temperature
Salt

Method: 
Souchong Chocolate Mousse

Heat the cream to 200 degrees or just before a boil. Add the tea and steep for 15minutes. Strain and return the cream to the burner and add the chocolate to melt. Add the Souchong infused cream, and when the chocolate is melted and completely mixed in the cream, place the mixture in a bowl of ice to chill. Add ice as needed. When completely cool, whip with an electric mixer.
In a separate bowl (preferably metal and completely dry and cool) whip the egg white. Gently fold the whipped egg white into the whipped chocolate and cream mixture.
Place in small rectangular silpat to let it set. After it’s set remove from the silpat and it’s ready to be glazed.

Hazelnut Dacquosie
Preheat oven to 300 degrees. Line 2 large cookie sheets with foil. Outline 2 circles on foil on each sheet using an 8-inch round cake pan as a guide and a toothpick. In a food processor with knife blade attached or in a blender, blend hazelnuts, corn starch, and 3/4 cup confectioners’ sugar until nuts are ground.
Use a large bowl and beat egg whites and cream of tartar at high speed until they form soft peaks. Sprinkle 3/4 cup confectioners’ sugar, 2 tablespoons at a time, into egg whites, beating well after each addition. Beat until sugar dissolves and whites stand in stiff, glossy peaks.
With rubber spatula, fold hazelnut mixture into egg whites. With metal spatula, spread one fourth of meringue mixture inside each circle on cookie sheets. Bake meringues 45 minutes. Turn oven off and leave in oven 1 hour to dry. After cool down, cut the shape of the mousse. Set aside.

Dark Chocolate Glaze
Place the chopped chocolates in a medium bowl. In a small saucepan, combine the heavy cream with the sugar and cook over moderate heat, stirring, until the sugar dissolves. Pour the warm cream over the chocolate and let stand until melted, about 5 minutes; whisk until smooth. Whisk in the butter and a pinch of salt. Let the dark chocolate glaze cool until slightly thickened, for about 15 minutes.
Place the mousse on a wire rack and slightly pour over the glaze to cover themousse. Let the remaining glaze to drip and set. Put the glazed chocolate mousse on the hazelnut dacqouise and place the cocoa nibs in a line.

 

 

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