A fudge brownie base topped with a chocolate crunch layer, decadent chocolate mousse with a refreshing orange insert finished with a red glaze and Christmas tree décor.
Makes: 1 (serves 8-10) | Prep Time: 150 minutes
Chocolate Brownie
Ingredients
- 40g (1.41oz) unsalted butter
- 80g (2.82oz) Callebaut 811 Dark Couverture 54.5% (A)
- 35g (1.23oz) caster (superfine) sugar
- 35g (1.23oz) brown sugar
- 55g (1.94oz) whole eggs
- 3g (0.11oz) vanilla bean paste
- 25g (0.88oz) plain (all-purpose) flour
- 1g (0.04oz) ground cinnamon
- 0.5g (0.02oz) baking powder
- 5g (0.18oz) Callebaut Cocoa Powder
- pinch of salt
- 30g (1.06oz) Callebaut 823 Milk Couverture 33.6%, finely chopped
- 30g (1.06oz) Callebaut 811 Dark Couverture 54.5% (B), finely chopped
Method
- Heat the oven to 170°C (338°F), fan forced.
- Combine the butter and Callebaut 811 Dark Couverture (A) in a bowl and melt in the microwave or over a double boiler.
- In a separate bowl, place the caster sugar, brown sugar, eggs and vanilla. Whisk until light and aerated.
- Add the melted chocolate and mix to combine.
- Sieve the flour, cinnamon, baking powder, cocoa powder and salt. Gently fold the sieved ingredients through the egg mixture.
- Lastly, add in the finely chopped Callebaut 823 Milk Couverture and 811 Dark Couverture (B).
- Transfer the brownie mixture into a lined cake tin, 160mm in diameter. Bake in the pre-heated oven for 25 minutes.
- Allow to cool at room temperature.
Chocolate Crunch Layer
Ingredients
- 100g (3.53oz) Callebaut Milk Chocolate Gianduja
- 30g (1.06oz) Callebaut Pure Hazelnut Paste
- 2.5g (0.09oz) vanilla bean paste
- 15g (0.53oz) candied orange, roughly chopped
- 15g (0.53oz) pistachio nuts, roughly chopped
- 2g (0.07oz) gingerbread spice
- 2g (0.07oz) sea salt
Method
- Combine the Callebaut Milk Chocolate Gianduja, Callebaut Pure Hazelnut Paste and vanilla. Melt and bring to 27°C (80.6°F).
- Add the candied orange, pistachio nuts, gingerbread spice and salt. Mix to combine.
- Spread the mixture evenly over the cooled brownie and set aside.
Orange Compote
Ingredients
- 50g (1.76oz) orange zest, cut julienne
- 30g (1.06oz) caster (superfine) sugar (A)
- 3g (0.11oz) pectin NH
- 125g (4.41oz) orange segments
- 35g (1.23oz) caster (superfine) sugar (B)
- 40g (1.41oz) orange juice
- 100g (3.53oz) glace orange
Method
- In 10 minute intervals, straining and adding fresh cold water in between, boil the orange zest for 30 minutes, or until soft.
- Mix to combine the sugar (A) and pectin in a bowl and set aside.
- Place the orange zest, orange segments, sugar (B), orange juice and glace orange into a saucepan and bring to the boil over medium heat. Once boiling add in the combined sugar and pectin. Whisking continuously, continue to boil until it reaches 103 – 104°C (217.4 – 219.2°F).
- Pour the compote into a 140mm cake ring and place into the freezer for a minimum of 4 hours before preparing the chocolate mousse.
Milk Chocolate Mousse
Ingredients
- 4g (0.14oz) 2 sheets) gold gelatine sheets
- 65g (2.29oz) full cream (whole) milk
- 65g (2.29oz) egg yolks
- 115g (4.06oz) caster (superfine) sugar
- 100g (3.53oz) Callebaut 823 Milk Couverture 33.6%
- 35g (1.23oz) Callebaut Mycryo Cocoa Butter
- pinch of salt
- 135g (4.76oz) fresh cream 35% fat, semi-whipped
Method
Note: Only begin preparing the chocolate mousse once the orange compote is completely frozen.
- Place the gelatine into a bowl of cold water and set aside.
- Gently heat the milk in a saucepan.
- Meanwhile, whisk the egg yolks and sugar in a bowl.
- Pour the milk over the egg yolk mixture while whisking.
- Transfer the mixture back into the saucepan and place over low heat. Bring to 76°C (168.8°F) while whisking continuously.
- Remove from the heat and add in the pre-soaked gelatine.
- Strain the mixture over the bowl of chocolate and Callebaut Mycryo Cocoa Butter, whisk until melted and completely incorporated.
- Add the salt and allow to cool to 34°C (93.2°F) before folding through the semi-whipped cream.
Assembly
Method
- Transfer the mousse into a piping bag. Pipe a generous amount of mousse into the base of a round silicon mould or lined cake ring, 180mm in diameter. Use a spoon to push the mousse up the sides of the mould.
- Place the orange compote disc into the mould and pipe another layer of mousse on top.
- Place the brownie, crunch-side down, into the mousse, ensuring the brownie is level with the top of the mould.
- Remove any excess mousse before placing into the freezer for 24 hours.
Red Glaze
Ingredients
- 22.5g (0.79oz or 11.25 sheets) gold gelatine sheets
- 125g (4.41oz) water, for the syrup
- 225g (7.94oz) liquid glucose
- 225g (7.94oz) caster (superfine) sugar
- 225g (7.94oz) Callebaut W2 White Chocolate 28%
- 160g (5.64oz) sweetened condensed milk
- 90g (3.17oz) neutral glaze
- 5 drops AmeriColor red gel colour
- ½ drop AmeriColor black gel colour
Method
- Place the gelatine into a bowl of cold water and set aside.
- Combine the water, glucose and sugar in a saucepan and bring to the boil.
- Remove from the heat and add in the pre-soaked gelatine.
- Pour the hot syrup over the bowl of chocolate and emulsify with a stick blender.
- Add the condensed milk and neutral glaze.
- Using the stick blender, emulsify the glaze for a minute before adding the colour and emulsifying for a further 2-3 minutes.
- Cover with plastic wrap touching the surface and allow to cool to 35°C (95°F) at room temperature.
- Unmould the cake and elevate on a smaller metal ring over a tray with sides.
- Pour the glaze over the cake. Using a sharp knife, trim the excess glaze from the bottom of the cake and place onto a serving plate.
Chocolate Christmas Tree Garnish
Ingredients
- 150g (5.29oz) Callebaut W2 White Chocolate 28%, tempered
Method
- Coat individual guitar sheet strips with the tempered white chocolate. Fold the strips and set aside to set.
- Once set, assemble the individual chocolate pieces to create a Christmas tree shape, using the remaining tempered chocolate to secure the pieces.
Chocolate Collars
Ingredients
- 150g (5.29oz) Callebaut W2 White Chocolate 28%, tempered (A)
- 100g (3.53oz) Callebaut Mycryo Cocoa Butter
- 50g (1.76oz) Callebaut W2 White Chocolate 28% (B)
- 7g (0.25oz) green oil soluble colour powder
Method
- Spread the tempered white chocolate (A) over a sheet of acetate, 570mm in length. Before the chocolate sets, cut 2 strips, 15mm and 5mm in width.
- Place another sheet of acetate over the chocolate and wrap them around a 180mm ring. Allow to set at room temperature.
- Melt the cocoa butter and chocolate (B), bringing it to 29 – 30°C (84.2 – 86°F). Add in the green colour and emulsify.
- Spray the green chocolate mixture to coat the thinner chocolate collar.
Finishing
Ingredients
- Silver metallic colour powder
- 100% pure alcohol, or highest percentage you can find
- 30g (1.06oz) Callebaut Mycryo Cocoa Butter, melted to 29°C (48.2°F)
Method
- Place the wider chocolate collar around the entremet before placing the green chocolate collar over the top.
- Combine some silver metallic powder with enough alcohol to create a thin paste and set aside.
- Spray the chocolate Christmas tree with the melted cocoa butter before immediately spraying with the silver metallic mixture. Allow to dry before placing on top of the glazed entremet.
Recipe provided by Kirsten Tibbells
