This is the third episode in The Sweetest Thing series that was funded by Screen Australia and YouTube. I’m normally quite a private person so one of the challenges of filming this series was that it required me to really delve into my personal history to tell stories of my family, university life and, in tonight’s episode, the years that I spent running a youth group. They were amazing times – every Friday night filled with the hilarity and passion that only comes from being around a fantastic bunch of young people. It’s funny but I’m always a bit more nervous about these videos simply because they are more personal. I hope you love it.
Of course, the other ingredient to The Sweetest Thing is my journey around Australia searching for unique desserts. For this episode we spent the day filming in Brisbane, Australia with Brad Jolee the owner and chef at Alchemy. He shows us how to make the most beautiful dessert, a toblerone mousse on a rich chocolate base and a ‘bomb’ on the side.
Toblerone Mousse Dessert Recipe
Milk Chocolate Decoration
Silver or gold dust
250g (8.82 ounces) milk chocolate
Silver or gold dust
250g (8.82 ounces) milk chocolate
Temper your chocolate. Blow some gold dust onto a sheet of acetate and then pour the chocolate over the top. Spread out evenly and thinly so it is about 2mm thick.
Allow to set then cut into rectangles. Cut circle shapes out of the rectangles in various places.
Place a sheet of baking paper and a baking tray over the top to stop the chocolate from curling. Then put into the fridge to set hard
Allow to set then cut into rectangles. Cut circle shapes out of the rectangles in various places.
Place a sheet of baking paper and a baking tray over the top to stop the chocolate from curling. Then put into the fridge to set hard
Toblerone Mousse Recipe
110g (3.88 ounces) or 1/3 cup plus 2 Tbsp milk (4% fat)
110g (3.88 ounces) or 1/2 cup cream (35% fat)
30g (1.06 ounces) or 2 egg yolks
13g (0.46 ounces) or 1 Tablespoon of sugar
450g (15.87 ounces) milk chocolate
400g (14.11 ounces) or 1 2/3 cup cream, whipped
2 leafs gelatin [soaked in cold water] or (4tsp powdered gelatin, if using powdered mix with 50millilitres (1.69 fluid ounces) of the cold milk and leave to swell)
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tablespoon Frangelico liquor (hazelnut flavored liquor)
110g (3.88 ounces) or 1/3 cup plus 2 Tbsp milk (4% fat)
110g (3.88 ounces) or 1/2 cup cream (35% fat)
30g (1.06 ounces) or 2 egg yolks
13g (0.46 ounces) or 1 Tablespoon of sugar
450g (15.87 ounces) milk chocolate
400g (14.11 ounces) or 1 2/3 cup cream, whipped
2 leafs gelatin [soaked in cold water] or (4tsp powdered gelatin, if using powdered mix with 50millilitres (1.69 fluid ounces) of the cold milk and leave to swell)
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tablespoon Frangelico liquor (hazelnut flavored liquor)
Whisk the egg yolks and sugar together until creamy
Bring the milk and cream to the boil then pour over the egg yolk mixture while whisking.
Add the squeezed gelatin and stir until it is melted then add the chocolate.
Stir until the chocolate and gelatin is fully incorporated
Place into the fridge to cool
Once chilled fold in the whipped cream and Frangelico
Place into piping bag ready for service
Bring the milk and cream to the boil then pour over the egg yolk mixture while whisking.
Add the squeezed gelatin and stir until it is melted then add the chocolate.
Stir until the chocolate and gelatin is fully incorporated
Place into the fridge to cool
Once chilled fold in the whipped cream and Frangelico
Place into piping bag ready for service
Dark Chocolate Fondant
250g (8.82 ounces) dark chocolate
200g (7.05 ounces) or 3/4 cup plus 3 Tablespoons unsalted butter
10 egg yolks or 150g (5.29 ounces)
250g (8.82 ounces) or 2 cups icing (powdered) sugar
100g (3.53 ounces) or 2/3 cup plain, all-purpose flour
250g (8.82 ounces) dark chocolate
200g (7.05 ounces) or 3/4 cup plus 3 Tablespoons unsalted butter
10 egg yolks or 150g (5.29 ounces)
250g (8.82 ounces) or 2 cups icing (powdered) sugar
100g (3.53 ounces) or 2/3 cup plain, all-purpose flour
Preheat oven to 180C (356 degrees Fahrenheit) and line a 32cm (12.6 inches) x 26cm (10.24 inches) baking tray with baking paper.
Melt the chocolate and the butter over a Bain Marie or in the microwave.
Whisk together the egg yolks and the icing sugar until creamy, then fold in the sieved flour.
Pour the melted chocolate onto the egg mixture and whisk to incorporate.
Pour onto tray evenly and bang flat on the bench to get all the bubbles out.
Place into oven for 6 minutes, it should still be wobbly in the centre. Take it out and place in fridge to cool, then cut into rectangles.
Melt the chocolate and the butter over a Bain Marie or in the microwave.
Whisk together the egg yolks and the icing sugar until creamy, then fold in the sieved flour.
Pour the melted chocolate onto the egg mixture and whisk to incorporate.
Pour onto tray evenly and bang flat on the bench to get all the bubbles out.
Place into oven for 6 minutes, it should still be wobbly in the centre. Take it out and place in fridge to cool, then cut into rectangles.
White Chocolate Crumble
100g (3.53 ounces) or 3/4 cup almonds, toasted
100g (3.53 ounces) white chocolate melted
100g (3.53 ounces) or 3/4 cup almonds, toasted
100g (3.53 ounces) white chocolate melted
Toast the almonds then mix with the melted white chocolate, pour onto tray evenly and place into the fridge to set.
Once hard take out of fridge and allow to sit for 5 minutes then chop roughly with a knife.
Once hard take out of fridge and allow to sit for 5 minutes then chop roughly with a knife.
Isomalt Sticks
Isomalt
food coloring (red)
Isomalt
food coloring (red)
Heat the isomalt with the food coloring until it melts. Allow to start to set then using silicone gloves stretch to form sticks. Store on baking paper in an airtight container until ready to serve.
Assembly
Put a rectangle shape of chocolate fondant onto a plate, then pipe 6 cone shapes of toblerone mousse on top of the fondant. Spoon a little of the white chocolate crumble over the mousse then the milk chocolate decoration on top. Garnish with lemon balm, isomalt sticks and a mixed berry nitro bomb on the side.
Put a rectangle shape of chocolate fondant onto a plate, then pipe 6 cone shapes of toblerone mousse on top of the fondant. Spoon a little of the white chocolate crumble over the mousse then the milk chocolate decoration on top. Garnish with lemon balm, isomalt sticks and a mixed berry nitro bomb on the side.
Mixed Berry Nitro Bombs
200g (7.05 ounces) or 2/3 cup mixed berry puree
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp plus 1 tsp cream (35% fat)
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp milk (4% fat)
20g (0.71 ounces) or 1 Tbsp plus 2 tsp sugar
1 lime zest
200g (7.05 ounces) or 2/3 cup mixed berry puree
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp plus 1 tsp cream (35% fat)
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp milk (4% fat)
20g (0.71 ounces) or 1 Tbsp plus 2 tsp sugar
1 lime zest
Bring all the ingredients to the boil in a saucepan then strain.
Pour into creamer and charge with 2 gas canisters.
Give the canister a good shake and then pipe the mousse onto a table spoon, place the mousse into the liquid nitrogen. Allow to cook for 1 minute, then with a slotted spoon take the bomb out of the liquid nitrogen and place onto the dessert. Serve immediately.
Pour into creamer and charge with 2 gas canisters.
Give the canister a good shake and then pipe the mousse onto a table spoon, place the mousse into the liquid nitrogen. Allow to cook for 1 minute, then with a slotted spoon take the bomb out of the liquid nitrogen and place onto the dessert. Serve immediately.
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