Chocolate, Lychee and Pink Peppercorn Mousse Crystal Ball

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Chocolate, Lychee and Pink Peppercorn Mousse Crystal Ball

Ingredients

Serves Four

For the Mousse
150 g Dark chocolate (at least 70% cocoa)
200 g Cream 36%
30 g Sugar
40 g Chopped lychee
1 tsp Pink peppercorns

 

For the Crystal Ball

500 g Sugar

100 g Glucose

310 ml Water

 

Directions for Pink Peppercorn Mousse

 

  1. Melt chocolate in a double boiler.
  2. Once chocolate is melted, stir in lychee and peppercorns.
  3. Whip cream and sugar until it forms soft peaks.
  4. Slowly fold into chocolate mixture.
  5. Allow to chill in refrigerator. 

Directions for Crystal Ball

 

  1. Add sugar and water to a pot on medium heat.
  2. Once it starts to boil, add glucose.
  3. Do not stir after this point as it may agitate the sugar.
  4. Cook to 147 C.
  5. Remove from heat and place in an ice bath - do not allow any water to get into sugar.
  6. In a silicone 3 inch semi sphere, mold pour in sugar about half way.
  7. Turn over mold and allow sugar to drip down mold until only thin film of sugar remains on mold.
  8. Allow to cool.
  9. Once hard, remove half sugar spheres from mold. 

Assembly

 

  1. Place half sphere on a plate secured with some honey or coulis on the
  2. Bottom.
  3. Pipe mousse in the bottom sphere then place top sphere on top of
  4. Mousse to form a perfect sugar ball.