1 lb white chocolate (Valhrona)
4 oz heavy cream
1 oz butter (sweet)
1 1/2 egg yolks
3.2 oz heavy cream (warm)
22 1/2 oz heavy cream (whipped, soft peaked)
12 broken pieces of chocolate phyllo (see recipe)
4 oz raspberry sauce (see recipe)
4 mint sprigs
Master Chef Erik Blauberg
1. Melt the chocolate in a double boiler. Reserve at room temperature.
2. In a sauce pan, add 4 oz heavy cream and 1 oz butter, heat until butter is melted. Reserve.
3. In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well. Pour back into sauce pan. Place on a low heat, heat until thickens (making a crème anglaise), being careful not to boil and not to curdle the yolks. Let cool.
4. Place the chocolate into a mixer with a paddle blade, add the crème anglaise, add the warm heavy cream, whip until cool. Fold in the soft peak cream until smooth (about 15 seconds).
5. Place in a tightly covered plastic container, refrigerate overnight. Serve with crispy phyllo and raspberry sauce.
Chocolate Phyllo Layers
1 lb butter
1 cup cocoa powder
5 sheets phyllo pastry dough
8 oz granulated sugar (approx)
1. In a sauce pan, melt the butter. Remove from heat and stir in the cocoa powder.
2. Take a sheet of phyllo pastry dough and brush with the butter/cocoa mixture.
3. Sprinkle with granulated sugar and add another sheet of phyllo on top. Continue to layer the phyllo and brush with butter/cocoa mixture and sugar until 5 layers of phyllo are assembled.
4. Place the phyllo layers between two pieces of parchment, then sandwich the paper/phyllo between two sheet pans.
5. Place in a pre-heated 350º oven and bake for 15 minutes or until crisp.
6. Remove from the oven and let cool. Remove the parchment paper and break up the phyllo into abstract pieces.
7. On each of 6 plates, layer the mousse, then phyllo, then mousse, etc. until 3 layers are complete. Drizzle the raspberry sauce around the mousse and garnish with mint and fresh raspberries.
1 cup fresh or frozen red raspberries
1 tbs powered sugar (note: if using frozen raspberries in sugar syrup, do not add the sugar)
2 tbs lemon juice
1. In a food processor, combine the raspberries, sugar and lemon juice. If desired, strain the seeds.
2. Transfer to a sealed container and you can refrigerate for up to 2 or 3 days. Serve with chocolate mousse or your favorite ice cream.