Chocolate Passion Fruit Dome
This stunning dessert is a tour de force, chocolate-glazed bombes of chocolate mousse with chocolate biscuit and chocolate crisp bases and passion fruit centers. The bombes must freeze overnight, so you will make the chocolate crisp and biscuit layers, passion fruit gelee, passion fruit brulee, and chocolate mousse one day ahead. The sauce and glaze may be made shortly before serving. After they are glazed, the bombes still need to be refrigerated for at least 30 minutes before serving, so they could be glazed just before the dinner begins and chilled while the appetizer and entrée are served. If you are serving these for dessert, make sure the rest of the dinner is light! Feuilletine, relatively new to the pastry repertoire, is available from Paris Gourmet Patisfrance, www.parisgourmet.com. It is used to add a light crunch, and has traditionally been made from crêpe batter. Ground corn flakes or Rice Krispies make a good, readily available substitute.
Eight half-dome flexipan molds, each about 4 inches in diameter
Eight half-dome flexipan molds, each about 5 inches in diameter
- Gilt Chocolate Triangles
- Bittersweet Chocolate - 6 ounces, chopped
- Edible gold leaf - (optional) (alternatively, the triangles may be sprinkled with confectioner’s sugar just before using)
- Chocolate Crisp
- Hazelnut paste - 1 cup, pure (available online)
- Dark Milk Couverture chocolate (40%) - 6 ounces, melted
- Feuilletine - 1 cup (alt. Rice Krispies)
- Chocolate Biscuit
- Extra-fine Almond Flour - 1 cup
- Cocoa Powder - 3 tablespoons
- Superfine sugar - 2/3 cup
- Whole Eggs - 4
- Egg Yolk - 1, extra-large
- Pastry Flour - 3/4 cup, unsifted
- Egg Whites - 8
- Superfine sugar - 1/2 cup minus 1 tablespoon
- Unsalted Butter - 1 cup (1 stick), melted and cooled to room temperature
- Passion Fruit Brulee
- Unflavored Gelatin Powder - 1/2 packet
- Cool Water - 2 tablespoons
- Heavy (whipping) cream - 3-1/4 cups
- Whole Milk - 1 cup + 2 tablespoons
- Passion fruit puree - 1/4 cup
- Egg Yolks - 7
- Egg - 1
- Sugar - sugar
- Passion Fruit Gelee
- Unflavored Gelatin Powder - 2 packets
- Cool Water - 1/3 cup
- Passion fruit puree - 1 cup
- Dry white wine - 1/2 cup
- Water - 1/4 cup
- Sugar - 1/2 cup
- Chocolate Mousse
- Eggs - 2
- Egg Yolks - 10
- Superfine sugar - 1-1/2 cups
- Cool Water - ¼ cup
- Extra-bittersweet chocolate - 18 ounces, chopped, melted, cooled to 93 F
- Heavy (whipping) cream - 1 quart, whipped to soft peaks
- Passion Fruit Sauce
- Passion fruit puree - 1 cup (reserve passion fruit seeds for garnish)
- Dry white wine - 1/2 cup
- Orange Juice - 1/4 cup
- Water - 1/4 cup
- Superfine sugar - 3-1/2 ounces
- Arrowroot - 1/4 ounce
- Chocolate Glaze
- Cocoa Powder - 1 cup + 1 tablespoon
- Water - 1 cup
- Apricot glaze - 2 cups (melted apricot jelly)
- Water - 3/4 cup
- Superfine sugar - 1/2 cup + 1 tablespoon
- Corn Syrup - 2/3 cup
To make the chocolate triangles: Turn a baking sheet upside down and cover with a silicone liner or flexible plastic. Finely grate one fourth of the chocolate. Melt the remaining chocolate in the top of a double boiler over barely simmering water, bringing the chocolate to 110 F. Gently stir in the grated chocolate and let cool to 90 F.
Pour the chocolate onto the prepared baking sheet and quickly spread out into a thin (1/8” or slightly less), even sheet, about 8 inches by 6 inches, with an offset metal spatula. Let cool until the chocolate loses its wet gloss. Using a long heavy knife, cut the chocolate in half lengthwise, then crossways, making four rectangles. Separate the rectangles slightly, then cut each in half diagonally to make eight triangles. Using a 2-1/2-inch metal ring, cut a circle from the center of each triangle. Apply wisps of edible gold at the two extreme ends of each triangle, leaving the center bare (optional). Chill in the refrigerator or store in the freezer until ready for use.
To prepare the chocolate crisp: Line a baking sheet with a silicone liner or parchment paper. Combine the hazelnut paste and chocolate in a mixing bowl. Stir in the feuilletine or Rice Krispies. Spread into a rectangle about 1/2 inch thick on the prepared pan. Cover with plastic wrap and roll out 1/4-inch thick. Remove the plastic wrap and let cool until it loses its wet gloss. Cut eight circles, about 3-3/4 inches in diameter, from the crisp. Put in the refrigerator to set.
To prepare the chocolate biscuit: Preheat the oven to 350 F. Line a baking sheet with a silicone liner or parchment paper. In the bowl of a mixer, combine the almond flour, cocoa powder, sugar, eggs, 1 egg yolk, and the flour. Whip until thick. While it is mixing, beat the egg whites until foamy in a separate mixer. Sprinkle in the sugar and beat to firm peaks. When the chocolate mixture thickens, fold in the melted butter. Fold a large spoonful of egg whites into the mixture to lighten it, then fold in the remaining egg whites in two additions. Spread out on the prepared pan, about 1/4-inch thick. Bake for 12 to 15 minutes, until set. Let cool for 5 minutes, then cut eight circles, 2 inches in diameter, from the biscuit. [Cut the remaining biscuit into circles or rectangles to serve by themselves like cookies.] Set aside.
To make the passion fruit brulee: Preheat the oven to 300 F. Combine the unflavored gelatin and water in a heatproof measuring cup and set aside for 2 minutes to dissolve. Put the cup in a microwave and heat at high for 30 seconds, until the gelatin is liquefied. Stir thoroughly and set aside for 2 more minutes. Combine the cream, milk, and puree in a heavy saucepan and bring to a boil over medium heat. Stir in half of the sugar until dissolved. In a bowl, combine the other half of the sugar with the egg yolks and egg, stirring until the sugar is dissolved. Stir in a large spoonful of the hot cream mixture to temper the eggs. Put the egg mixture back into the hot cream in the pan and cool until it thickens slightly. Fill the 4-inch half-dome molds half way and place in a sided baking dish. Place on the oven rack and fill the baking pan half way up the sides of the molds with boiling water. Bake 30 minutes, until set. Remove the brulees from the water bath and let cool to room temperature. Place in the freezer, lightly covered with plastic wrap, and freeze for at least 1 hour.
To make the gelee: Combine the unflavored gelatin and water in a heatproof measuring cup and set aside for 2 minutes to dissolve. Put the cup in a microwave and heat at high for 30 to 40 seconds, until the gelatin is liquefied. Stir thoroughly and set aside for 2 more minutes. Combine the puree, wine, water, and sugar and bring to a boil over medium heat, whisking as it comes to a boil. Whisk in the gelatin mixture, then remove from the stove. Set aside to cool for 10 minutes. Pour a 1/4-inch-thick layer of gelee on top of each mold. Freeze for another hour.
To make the chocolate mousse: Beat the eggs and egg yolks in a mixing bowl until thickened. Combine the sugar and water and cook to 248 F. With the beater running, pour the hot sugar syrup down the side of the bowl into the eggs; do not let it strike the beaters directly. Turn the beater to high and beat until the bottom of the bowl is cool. This mixture is called pâté à bombe, a meringue made with egg yolks instead of whites. Fold the mixture into the melted chocolate. Fold a large spoonful of whipped cream into the chocolate mixture to lighten it, then add the remaining whipped cream in two additions.
Half-fill the 5-inch half-dome molds with chocolate mousse (note: any extra mousse may be covered and refrigerated for another use). Mold the mousse with the back of a spoon until it evenly lines the half-dome molds, leaving the centers open. Pop passion fruit brulees from their molds and press one in each chocolate “nest.” Cover with more chocolate mousse, leaving about 1/2 inch at the tops of the molds empty.
Press a chocolate biscuit disc into the top of each mold. Cover with a chocolate crisp disc, pressing down gently until the chocolate mousse fills up level with the crisp. Cover with plastic wrap and freeze overnight.
To prepare the sauce: Put the passion fruit puree, wine, orange juice, and water in a heavy saucepan. Combine the sugar and arrowroot. Bring the mixture to a boil and stir in the sugar mixture. Cook until the sauce thickens. Remove from heat and set aside. Let cool. The sauce may be made ahead of time and covered tightly with plastic wrap, then unwrapped and warmed just enough to pour easily before serving.
To make the chocolate glaze: Shortly before glazing, combine the cocoa powder and water in a bowl, making a paste. Set aside. In another container, combine the apricot glaze, water, and sugar. Bring to a boil, then stir in the chocolate paste and bring back just under a boil. Remove from heat and blend with a stick mixer or hand mixer. Strain through a fine-meshed sieve.
Line a sheet pan with parchment paper or waxed paper and place a wire rack in the pan. Unmold the mousse molds and place on the wire rack; spoon or pour chocolate glaze over the molds to coat. Let cool slightly, then place in the refrigerator for 30 minutes to firm, still on the rack.
To serve: Using a spatula, lift a glazed dome and place it in the center of a dessert plate. Repeat for all plates. Spoon passion fruit sauce around the domes, sprinkling a few of the reserved passion fruit seeds in the sauce on each plate. Set a gilded chocolate triangle over each dessert, fitting the hole over the dome of the dessert