Valrhona Dulcey Heart Recipe
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Easy
Create a decadent dessert with a hidden centre, using this recipe for blonde chocolate mousse with a namelaka heart. 'Namelaka' comes from the Japanese for 'ultra creamy', and refers to the slightly firm ganache-style cream which is set here with gelatine. This recipe was created by Valrhona.
Ingredients Serves: 20
- 60g plain flour
- 170g finely ground hazelnut
- 300g caster sugar (200g + 100g)
- 280g egg whites
Ingredients for the Dulcey 35% Namelaka
- 75g whole milk
- 4g glucose
- 2g gelatine sheet
- 150g Dulcey 35% chocolate
- 150g whipping cream
Ingredients for the Dulcey 35% Light Mousse
- 250g whole milk
- 10g gelatine sheet
- 465g Dulcey 35% chocolate
- 500g whipping cream 35%
Method for the Hazelnut Dacquoise
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Sift together the flour and finely ground hazelnuts with the
200g of sugar. - As you whip up the egg whites, add in the remaining 100g sugar until you obtain the perfectly smooth, firm consistency typical of beaten egg whites. Fold in the hazelnut/flour/sugar mixture, slowly to maintain the air in the eggs.
- Spread it straight onto a baking tray, 5mm thick, and bake at 180°C for approx. 16 minutes.
- Once it has cooled, cut out 4-5cm diameter discs.
© Speciality Cooking Supplies Limited 2024
Method for the Dulcey 35% Namelaka
- Soak the gelatine in plenty of cold water. Melt the Dulcey 35% chocolate at 45°C. Mix the glucose into the milk and heat to 80°C. Wring out the gelatine then add to the mixture.
- Gradually combine the mixture with the melted Dulcey 35% chocolate to obtain a smooth, shiny, elastic texture. Add cold cream to this mix.
- Briefly mix using a hand blender. Pour into half-sphere moulds. Leave to set in the freezer for a few hours.
© Speciality Cooking Supplies Limited 2024
Method for the Dulcey 35% Light Mousse
- Soak the gelatine in plenty of cold water.
- Heat the milk to approx. 50°C and add the wrung out gelatine.
- Combine approx. a third of the hot liquid with the melted Dulcey 35% chocolate, stirring all the while to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
- Once the mixture is at 35-40°C, incorporate the whipping cream which has been whipped until it has the texture of a mousse.
© Speciality Cooking Supplies Limited 2024
Method to assemble the hearts
- In circular moulds that are 5cm in diameter and 4-5cm high, place a disc of hazelnut dacquoise, then a half-sphere of Dulcey 35% namelaka on top. Pour the Dulcey 35% light mousse on top, until it reaches the top of the half-sphere. Freeze.
- Once frozen, turn out and arrange on a plate, then keep in the fridge until you are ready to serve.
© Speciality Cooking Supplies Limited 2024
