INGREDIENTS

MANGOCREME

  • 25 g ripe mango purée
  • 10 g ripe passion fruit purée
  • 40 g egg yolks
  • 30 g sugar

CREME ANGLAISE

  • 125 ml cream
  • 25 g sugar
  • 50 g egg yolks

MILK CHOCOLATE MOUSSE

  • 380 grams of milk chocolate
  • 150 grams of dark chocolate (78%)
  • 250 grams of Creme Anglaise
  • 450 ml cream

BASE

  • 200 grams of dark chocolate (72%)

DECORATION

  • 200 grams of dark chocolate (78%)

MILK CHOCOLATE PYRAMIDS WITH MANGO

MANGOCREME

The mango creme must be made a day in advance as it needs to be frozen before it can be used. Blend the mango and passion fruit flesh to make a purée. Stir together the cream, fruit purée, egg yolks and sugar. Heat to 85° C in a bain marie. Fill small round moulds and freeze for 24 hours.

CREME ANGLAISE

Bring the milk and cream to the boil. Whip the egg yolks and sugar together. Combine these two mixtures slowly and heat to 84-86° C in a bain marie. Cool to 40-45° C. This will be used in the milk chocolate mousse.

MILK CHOCOLATE MOUSSE

Heat the milk chocolate to 40° C in a bain marie. Stir together with the 40-45° C Crème Anglaise. Let it cool. Whip the cream until fluffy and fold slowly into the cold chocolate cream.

BASE

The base is made of pure chocolate. Melt the chocolate and temper it. Spread it out on baking paper –  about 1-2 mm thick. Just before setting, cut the chocolate into squares of 7x7 cm using a hot knife.

ASSEMBLY

Fill the pyramid moulds with the milk chocolate mousse to about 1 cm below the top. Gently press the  frozen mango cream to ½ cm below the surface of the mousse. Finish by placing the chocolate square on top. Freeze for at least 24 hours, then take out half an hour before serving.

DECORATION

Decorate with chocolate curls. For more intricate decoration you can use an air brush to spray the desert while frozen, e.g. with a combination of 50% cocoa butter and 50 % chocolate. These two ingredients need to be at a minimum of 45° C.

After spraying, return the pyramids to the freezer to set before serving.