December 2017/January 2018 69
in a petite glass dish covered
with a cloche, but it would
also work to layer the components
in a stemless wine
glass or small canning jar.
Serves 6–10, depending on
container size.
INGREDIENTS
Pink Peppercorn
Chocolate Mousse
2 Tbsp sugar
1 whole egg
1 egg yolk
¾ cup semisweet chocolate
chips, melted
2 ¼ cups heavy whipping cream
Pinch of freshly ground pink
peppercorns
Passion Fruit Curd
1 cup passion fruit puree*
1 ½ cups granulated sugar
3 egg yolks
3 sticks cold, unsalted butter, cut
into cubes
Coffee-Almond Soil
6 Tbsp granulated sugar
1/3 cup all-purpose flour
½ cup ground unsalted almonds
3 Tbsp cocoa powder
2 Tbsp ground fresh coffee beans
4 Tbsp melted butter
Pinch of salt
Garnishes
White chocolate curls
Fresh berries
Edible flowers, such as violas
Micro greens, such as tiny mint
leaves (or chopped mint)
*available online
METHOD
Mousse
Using an electric mixer, whip
the heavy cream to medium
peaks (when you pull the
beater from the cream, the
resulting peak will hold its
shape, but the tip will curl
over) and set it aside.
To melt the chocolate chips,
microwave them in a small
bowl at half power for 1 minute,
then stir well. Continue
to heat the melting chocolate
in 15-second intervals, stirring
between each heating until
the mixture is smooth.
In the bowl of a double
boiler, whisk together the
eggs, egg yolks, sugar and
ground pepper. Stirring constantly,
cook the mixture to
120º. Remove from the heat
and whip with an electric
mixer until the egg mixture
is fluffy.
Gently fold the melted
chocolate into the egg mixture,
then gently fold the
whipped cream into the egg/
chocolate mixture. Allow the
mousse to cool to room temperature,
then refrigerate for
at least 2 hours until firm.
Curd
In a heavy pot over low heat,
combine sugar, egg yolks and
passion fruit puree. Cook
gently, stirring often until the
mixture is thick with no foam
on top. Pour the mixture
through a fine sieve.
Add the cubed butter to
the still-warm mixture and
blend with an immersion
blender until the curd is thick
and shiny. Allow it to cool
to room temperature, then
refrigerate for at least 2 hours
until firm.
Soil
Preheat the oven to 350º.
Line a rimmed cookie sheet
with parchment paper or a
silicone pad.
Combine the sugar, flour,
almonds, cocoa powder,
ground coffee and salt in a
large bowl. Mix well, then
add the melted butter. Stir to
fully incorporate the butter,
then spread the mixture onto
the prepared cookie sheet and
bake for 10-15 minutes until
crunchy.
Allow it to cool to room
temperature, then pulverize
in a food processor or cover
with a sheet of parchment
paper and crush with a rolling
pin.
White Chocolate Curls
Make these ahead of time
and refrigerate them in an
airtight container.
Warm a thick chunk of
white chocolate in the microwave
on half power in 10-second
intervals until it just
starts of soften. Don’t allow it
to melt.
Lay down a sheet of parchment
paper. Hold the chunk
Hult’s
Chocolate
Spheres
Madera’s
Exotic
Coconut
Dessert