Milk Chocolate Mousse with Champagne Gelee and Berries in Chocolate Cup

This recipe was created by Los Angeles celebrity chef Joachim Splichal (Patina Restaurant) for the 59th Annual Emmy Awards Governors Ball. This is a professional bakers recipe that requires a little bit of expertise in the kitchen. Measurements are by weight, so you will need an accurate scale.

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients:

• 395 g pitted cherries
• 2 vanilla beans
• 100 g almond flour
• 350 g flour
• 230 g butter
• 7 egg whites
• 140 g powdered sugar
• 1320 g sugar
• 2 g salt
• 3 eggs
• 3 g vanilla extract
• 241 g mayonnaise
• 7 g baking soda
• 1 g baking powder
• 85 g cocoa powder
• 2 g salt
• 740 g water
• 1 bottle of champagne
• 15 ea gelatin sheets
• 250 g raspberries
• 1 juice of a lemon
• 150 g milk
• 150 g cream
• 70 g egg yolks
• 660 g milk chocolate
• 540 g whipped cream
• Fresh blueberries, raspberries, and blackberries (about 1 quart combined)

Preparation:

VANILLA BROWN BUTTER ALMOND CHERRY CAKE
Makes 10 Cakes

Combine 100g almond flour, 70g flour, 2g salt, 140g powdered sugar and set aside. Brown 230g butter with 1 vanilla bean (split). Set aside and let cool. Whisk 7 egg whites and 90g sugar over Bain Marie until whites are warm and sugar is dissolved. Whisk in dry ingredients, slowly add butter. Fold in 145g cherries. Let batter sit overnight. Pipe into baking molds and bake at 350 Fahrenheit until golden brown.

CHERRY COMPOTE

Cook 250 g of the cherries, 50 g of sugar and 1 vanilla bean (split) at a medium heat, stirring occasionally until it reaches the thickness of a compote.

MILK CHOCOLATE MOUSSE CHAMPAGNE CUP
Serves 10

Components:

Devil's food sponge

Sift 280g flour, 7g baking soda, 1g baking powder, 85g cocoa powder, and 2g salt and set aside. Whip 3 whole eggs and 350g sugar until pale yellow in color, add 241g mayonnaise to the eggs. Add dry ingredients into the egg/mayonnaise mixture little by little. Mix in 290g water. Let it sit a little before baking. Bake at 300 Fahrenheit.

Champagne Gelee

Soak gelatin sheets in water and set aside. Bring 450g water and 750g sugar to boil, keep boiling for 4 more minutes. Rinse the gelatin and add it to the syrup, then add champagne. Pour it into a sheet pan lined with plastic wrap, let it sit.

Macerated Berries in Raspberry Sauce

Boil 250g raspberries, juice of 1 lemon, and 50g sugar. Combine fresh blueberries, raspberries and blackberries. Macerate the berries in the raspberry sauce.

Milk Chocolate Mousse

Boil 150g milk, 150g cream and 30g sugar. Temper 70g egg yolks into it, pour over 660g milk chocolate to melt it, fold in 540g whipped cream.

TO ASSEMBLE

Cut a circle out of the devil's food sponge, place it in the chocolate bowl, put champagne gelee on the top of the sponge, spoon some macerated berries on the top, then pipe the chocolate mousse until it is still soft.

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