Servings: 18 portions
Equipment
- 1 Whisk
- 1 Baking Tray
- 1 Oven
- 1 Piping Bag (fit with a 15mm piping nozzle)
- 1 Small Pan
- 1 Suitably Sized Container
- 1 Hand Blender
- 1 Stovetop
- 1 Refrigerator
Ingredients
Part 1: Triple Chocolate Brownie
- 365 g Caster sugar
- 50 g Muscovado Sugar
- 365 g Unsalted Butter (diced and softened)
- 300 g Whole Eggs
- 90 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 160 g Ground Almonds
- 375 g Guittard Coucher Du Soleil 72% Dark Couverture Chocolate Wafers (melted)
- 100 g Guittard Soleil d’Or 38% Milk Couverture Chocolate Wafers
- 100 g Guittard Créme Francaise 31% White Couverture Chocolate Wafers
Part 2: Cocoa Italian Meringue
- 265 g Caster Sugar
- 40 g Water
- 125 g Egg Whites
- 10 g deZaan Holland True Dark 10/12% Natural Cocoa Powder
Part 3: Milk Chocolate Mousse
- 200 g Double Cream
- 110 g Whole Milk
- 65 g Egg Yolks
- 30 g Caster Sugar
- 8 g Bronze Gelatine Sheets
- 375 g Guittard Soleil d’Or 38% Milk Couverture Chocolate Wafers
- 330 g Double Cream (lightly whipped)
Part 4: Milk Chocolate Mirror Glaze
- 330 g Caster Sugar
- 330 g Glucose Syrup
- 185 g Water
- 225 g Condensed Milk
- 345 g Guittard Soleil d’Or 38% Milk Couverture Chocolate Wafers
- 140 g Nappage
- 45 g Bronze Gelatine Sheets
Instructions
Part 1: Triple Chocolate Brownie
- Cream the sugars and unsalted butter together before adding in the eggs and mixing again.
- Combine the almonds & deZaan Rich Terracotta cocoa powder and add to the mixture before folding through both the milk & white chocolate.
- Once all incorporated, mix through the melted chocolate and then spread into a prepared baking tray.
- Bake at 180°C for approx. 22-25 minutes.
Part 2: Cocoa Italian Meringue
- Heat the caster sugar & water until the mixture reaches 115°C.
- Begin whisking the egg whites on a medium/fast speed using a stand mixer.
- Once the sugar syrup reaches 120°C, pour into the bowl and the whisking egg whites immediately, ensuring minimal syrup solidifies to the side of the bowl.
- Once stiff peaks begin to form, sieve in the deZaan True Dark cocoa powder and mix again to incorporate.
- Transfer the cocoa meringue into a piping bag fit with a 15mm piping nozzle until ready to use.
Part 3: Milk Chocolate Mousse
- In a small pan, combine the 200g cream, whole milk, caster sugar & egg yolks and proceed to cook out like an anglaise until thickened.
- Stir in the softened gelatine sheets before pouring over the milk chocolate and processing until fully emulsified.
- Allow to cool to 35°C before folding through the whipped cream and then transferring into a piping bag until ready to use.
Part 4: Milk Chocolate Mirror Glaze
- In a suitably sized container, combine the condensed milk, milk chocolate, nappage & gelatine sheets (softened and strained).
- Heat the sugar, glucose & water until lightly simmering before immediately pouring over the contents of the jug.
- Process with a hand blender until smooth and use over a frozen product at 35°C.
Part 5: Assembly
- Pipe a layer of the milk chocolate mousse into your chosen mould before portioning your tray of baked and cooled brownie and inserting a relevant sized piece into the mousse and smoothing off the top to ensure no excess is left on the mould.
- Place in the freezer and allow to set fully.
- Demould the frozen ‘reindeer’ gateaux and space out on a wire rack accordingly ready to glaze.
- Glaze each as instructed, before transferring each onto your chosen means of presentation.
- Prepare the Italian meringue as instructed and pipe a generous amount on top of each.
- Finish with tempered dark chocolate antlers and a tempered red coloured white chocolate disc to resemble the ‘nose’.
- Allow to defrost before serving or store in the refrigerator until ready to serve.