5 ounces Heavy cream
14 ounces White chocolate couverture
3 Egg yolks
1 ounce Granulated sugar
9 grams Sheet gelatin, softened
40 disks Shortbread Tart Dough (made with almond flour) 1 1/2-in disks, fully baked
1 pint Red seedless grapes (dry pint)
White chocolate cutouts, as needed
Yield: 40 pieces
1. Whip the heavy cream to soft peaks and set aside.
2. Melt the chocolate to 110°F (43°C) and hold it at this temperature.
3. Place the egg yolks and granulated sugar in a bowl over simmering water. Whip the yolks constantly until they form a thick ribbon and the temperature reaches 158°F (70°C).
4. Remove the yolks from the heat and whip them over an ice bath until they cool to 120°F (49°C). Add the softened gelatin to the egg yolk mixture, then fold it into the melted chocolate. Fold in the whipped cream using a whisk until just incorporated.
5. Pour the mixture into 1 1/2-inch (4-centimeter) silicone molds. Level the mousse with an offset spatula.
6. Freeze until hard then unmold each mousse onto a prebaked shortbread disk.
7. Decorate with a few small grapes and a piece of white chocolate cut out.
Notes: Type: Fresh Petit Four
14 ounces White chocolate couverture
3 Egg yolks
1 ounce Granulated sugar
9 grams Sheet gelatin, softened
40 disks Shortbread Tart Dough (made with almond flour) 1 1/2-in disks, fully baked
1 pint Red seedless grapes (dry pint)
White chocolate cutouts, as needed
Yield: 40 pieces
1. Whip the heavy cream to soft peaks and set aside.
2. Melt the chocolate to 110°F (43°C) and hold it at this temperature.
3. Place the egg yolks and granulated sugar in a bowl over simmering water. Whip the yolks constantly until they form a thick ribbon and the temperature reaches 158°F (70°C).
4. Remove the yolks from the heat and whip them over an ice bath until they cool to 120°F (49°C). Add the softened gelatin to the egg yolk mixture, then fold it into the melted chocolate. Fold in the whipped cream using a whisk until just incorporated.
5. Pour the mixture into 1 1/2-inch (4-centimeter) silicone molds. Level the mousse with an offset spatula.
6. Freeze until hard then unmold each mousse onto a prebaked shortbread disk.
7. Decorate with a few small grapes and a piece of white chocolate cut out.
Notes: Type: Fresh Petit Four