Chocolate Peppermint Delice

I was obsessed with watching MKR this year. Its just such an inspiring tv show when it comes to cooking and baking! This year was great because the 2 teams I went for from the beginning were not only both from QLD they both got into the finals! My Favourites though were without a doubt Dan & Steph! They were so loving towards one another when they were in the kitchen, and I just loved how they really wanted to start their family! Most nights I watched it, I wanted to make everything the next day! But the finale- wow! Their chocolate peppermint delice looked to die for and I had to make it!

Some ingredients were hard to find, and I had to tweak a few things (I live in a small town with NO food speciality stores so it makes the harder ingredients difficult to get my hands on)

I made this through the day, so it took most of the afternoon! Definitely a more challanging dessert but well worth it!!!

Here is the recipe for 

Chocolate Peppermint Delice 

By Dan & Steph from MKR, 2013.

INGREDIENTS

Melted chocolate, to serve

Chocolate Mousse
225ml milk
525ml cream
600g dark chocolate (70% cocoa solids), chopped

3 eggs, lightly beaten

Chocolate Cake
180g dark chocolate (70% cocoa solids), chopped
180g unsalted butter
3 eggs
250g caster sugar
1 tsp vanilla extract
110g plain flour

½ tsp salt

Mint Fondant 
450g icing sugar mixture
2 small egg whites
2 tbs liquid glucose

1-2 drops peppermint essence

Peppermint Crumble
2 cups isomalt

2 drops peppermint oil              

Creme De Menthe Cream
800ml thickened cream
2 tbs icing sugar
60ml (¼ cup) crème de menthe
1 drop peppermint oil

(I couldnt get my hands on Isomalt, so I ended up just crumbling up a peppermint crisp chocolate bar) 

(I also couldnt find peppermint OIL so I just used peppermint essence and added a little extra!)

METHOD

1. Preheat oven to 110C. Line a 20cm x 20cm baking pan with baking paper.

2. To make chocolate mousse, place milk and cream in a saucepan over low heat and simmer for 3-4 minutes. Place chocolate in a large bowl and pour over hot milk mixture. Allow to stand for 1 minute, then whisk until smooth and combined. Set aside to cool slightly, then beat in eggs. Pour into prepared pan and bake for 30 minutes (it should still have a slight wobble in the centre). Remove from oven and cool to room temperature. Remove from pan and cut into six rectangles.

3. To make chocolate cake, increase oven to 180C. Grease a 20cm x 20xm baking pan and line with baking paper.

4. Stir chocolate and butter in a heatproof bowl over a saucepan of simmering water until smooth and combined.

5. In a separate medium bowl, beat eggs, sugar and vanilla together until light and doubled in size. Add to chocolate mixture. Whisk to combine. Stir in combined sifted flour and salt. Pour into prepared dish. Bake for 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and cool to room temperature. Remove from pan and cut into six rectangles.

6. To make mint fondant, combine all ingredients in a medium bowl to form a smooth dough. Turn dough out onto a surface dusted with icing sugar. Knead for 5 minutes. Using a rolling pin dusted with icing sugar, roll out dough into a 20cm square. Cut into 6 rectangles.

7. To make peppermint crumble, place isomalt in a small saucepan over low heat and stir for 5 minutes. Increase heat to medium and bring to the boil or until mixture reaches 175C when tested with a sugar thermometer. Add peppermint oil and stir to combine. Pour mixture onto a silicone mat and allow to cool. Once firm, knead and stretch until mixture becomes opaque and hard. Break into small pieces, then process in a food processor until crumbs form.

8. To make crème de menthe cream, beat all ingredients until firm peaks form.

9. To assemble, brush chocolate onto serving plates. Place fondant on serving plates, then layer with cake and mousse. Sprinkle with mint crumble. Add a quenelle of cream. Decorate with micro mint.

     

Tips! 

* I found it easiest to             assemble by rolling the fondant onto some baking paper, and then flipping the paper onto the cake.

* use a flat knife to slide the chocolate mousse onto the cake

ENJOY