These little ‘fancy’ desserts are a guilt free pleasure to eat and so very easy to make. One would look at these and go ‘oh no – that’s far too ‘pastry chef’ like to attempt. But you would be wrong. They could not be easier to make! Kids would be able to make them too in a heartbeat. So, give them a bash.
I have made mine with blackberries – they are in season and I love how they are bursting with goodness – and deliciousness… however, you can use just about any fruit you desire. I would stay away from citrus in case it causes them to curdle or split – but how about Mango, or Raspberry, or Cherry, or Dragon fruit!!! Yes – I am going to try making a batch with Dragon Fruit next!
Enjoy making these little treats. You will be so delighted with the result… and so will your family or guests – or whoever you are serving them to.
Serving size: 6 x pastry rings (5cm x 5cm)
Prep time: 45 minutes (including chocolate decoration)
Refrigeration time: 1 – 2 hours
6 x pastry rings (5cm x 5cm) or alternate molds
6 x pieces of acetate plastic (cut to fit your pastry rings)
½ cup crushed Roasted Walnuts
1 tbsp Maple syrup
1-2 tbsp coconut oil (melted)
WHITE CHOCOLATE BLACKBERRY MOUSSE:
80g white sugar-free chocolate (or normal chocolate if you are not going refined-sugar free)
80g blackberry puree (or any other fruit you prefer)
2 gelatin sheets
½ cup tempered white sugar-free chocolate
1-2 whole blackberries per dessert
1 whole roasted walnut per dessert
Prepare your pastry rings by lining them with pieces of acetate plastic that have been cut to fit your rings perfectly. This allows for easy detachment of your dessert at the end – a step I would not skip. Place your rings on a flat board that has been covered in parchment paper. This will be your work surface and the rings will remain there in and out of the fridge until they are ready to be detached and plated.
In a small bowl combine the crusted walnuts, maple syrup and coconut oil. Using a teaspoon place approximately 1 heaped teaspoon of the mixture into the bottom of each ring and using your finger, gently press it down to create a flat crust. Once all the rings have been filled, place them in the fridge whilst you prepare the filling.
WHITE CHOCOLATE BLACKBERRY MOUSSE:
Place your gelatin sheets in a bowl of water making sure they are well covered in water and set aside.
Using a small saucepan, gently heat your fruit (blackberry) puree on a low to medium heat. Once warm, switch off the heat source and add your chocolate. Stir the chocolate into the warmed fruit puree until it has completely melted.
Remove your gelatin sheets from the bowl of water and squeeze out the excess water. Place them in a small bowl and using a microwave, melt the gelatin sheets (about 4 to 5 seconds only!) to turn them into a liquid state. Once liquid immediately pour it into the fruity chocolate mixture and stir together very well. Then set this mixture aside to cool – but not set.
In a separate clean bowl, whip the cream to medium peaks. Add this whipped cream to your cooled chocolate fruit mixture and fold in gently until completely incorporated.
Remove your pastry rings filled with the walnut crust from the fridge and then carefully using a teaspoon, fill each ring to nearly the top with your mousse mixture. Give your tray a little shake to smooth out the tops and then place the desserts back in the fridge for approximately and hour.
Please watch our YouTube video to see the tutorial on how to make these little ‘leaf-like’ shapes out of your tempered chocolate.
Remove your filled rings from the fridge and then carefully peel them off the parchment paper – one by one. Gently push them in a upward motion to remove the ring. Then carefully peel the acetate plastic off each one and place on the plate you dish to serve it / them on. Then place one or two whole blackberries and a whole roasted walnut on top of the little dessert and finish off with adding your delicate chocolate decoration. Please watch our video to see how I did this.