Chocolate basket

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forest fruits in combination with a ‘smooth’ rocher coco biscuit & a chocolate mousse with a little touch of lavender ❤

Ingredients:

pate sablee
200g flour
70g butter
70g icing sugar
1 egg
a pinch of salt

rocher coco
2 egg whites
60g sugar
90g coconut
a pinch of salt

chocolate lavender mousse
75g dark chocolate
65g milk
200g whipped cream
33g sugar
8g water
33g egg yolks
2,5 gelatin leaves
dried lavender

blackberry confiture
blackberries
lemon juice
sugar
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pate sablee:
knead a fine dough with all the ingredients and put in the fridge for 2 hours. Roll out thinly and take small circles (8 cm) with round baking rings, and bake at 170C for about 10 min.

rocher coco:
mix the egg whites, sugar and salt, add the coconut, divide this over the pate sablee, and bake further at 170C for about 15 min. and leave to cool

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blackberry confiture:
heat the blackberries with some sugar and lemon juice until the mixture starts to thicken. Pour it into small half-spheres silicone molds and put it in the freezer

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chocolate lavender mousse:
boil the sugar and water till 121C, mix the egg yolks and pour the sugar syrup slowly over de egg yolks and continue to mix until the mixture is cooled.  Heat the milk, add some dried lavender, cover the pan and let infuse the lavender for 15 min. Pour the mixture through a sieve and heat again, add the (pre) soaked gelatin, pour over the chocolate and stir well. Cool it till 30C, add carefully the egg yolks and the mixed whipped cream. Pour into small baking rings (8cm), place the frozen blackberry confiture and push it down a little, add a slice of rocher coco/pate sablee on top and put it in the freezer
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decorate with dark chocolate and fresh forest fruits!

 

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