Recipe: Chocolate mousse phyllo pastry cups with raspberry cremeux

Chocolate mousse

Ingredients
50 g water
20g glucose syrup or honey
40g Lindt Swiss Classic Dark Chocolate
40g Lindt Swiss Classic Milk Chocolate
80g cream

Method
• In a sauce pan, bring the water and syrup to the boil. Then add the chocolate pieces.

• Stir until well dissolved and a smooth, shiny ganache has formed.

• Whip the cream to form soft peaks and temper in 1/3 of the cream to your chocolate mixture.

• Then fold in the remainder of the cream, mix until smooth and of even colour.

• Pour into your dish and allow to set for 1 hour in the fridge.

Raspberry Cremeux

Ingredients
240g raspberry puree
100g eggs
5g corn starch
40g sugar
30g Lindt Piccoli Blancor Couverture 36%

Method
• Make a paste with the eggs, cornstarch and sugar.

• Bring the raspberry puree to a boil and temper in the egg mix – cook out the cornstarch (this takes about 2 minutes).

• Lastly, add the chocolate and allow melting.

Final Assembly

Ingredients
Chocolate mousse
Raspberry cremeux
Phyllo pastry
Butter
Castor sugar
Spray and cook

Method
• Cut the phyllo sheet into desired sizes.

• Spray and cook the ramekins well.

• Butter the first sheet of phyllo pastry, placing another one on top of it.

• Continue the above process until all 5 sheets of phyllo are buttered.

• Place the buttered phyllo into the ramekin and sprinkle with castor sugar.

• Bake the phyllo pastry in a pre-heated over at 180°C for 8 minutes.

• Remove phyllo basket from the ramekin and bake for a further 5 minutes, until golden brown.  Allow to cool.

• Brush the inside of the phyllo pastry basket with melted chocolate.

• Pipe in the raspberry cremeux, followed by the chocolate mousse and decorate with chocolate shavings.

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