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Chocolate Mousse Log with raspberry compote Recipe

Mousse log
Mousse log

A bitter sweet treat to delight your diners Total time 80 minutes + 3 hours setting time Makes 10 desserts

Ingredients
NESTLÉ DOCELLO Chocolate Flavoured Mousse Mix 1.9kg
Raspberry Compote Filling
  • Frozen rasberries Gram 400
  • Caster sugar Gram 80
  • Lemon juice Millilitres 40
  • Water Millilitres 80
Chocolate Mousse
  • Chilled milk Millilitres 560
  • Nestle Docello Chocolate Mousse mix Grams 290
  • (makes 10 logs and extra to finish)
Shortbread
  • Caster sugar Grams 84
  • Unsalted butter Grams 174
  • All-purpose flour Grams 258
  • PLAISTOWE Premium Dutch Process Cocoa Grams 36
  • Salt Grams 3.5
  • Egg Whole 1
Chocolate glaze 70%
  • NESTLÉ Continental Bitter Kibble Dark Couverture Chocolate Grams 300
  • Vegetable oil Millilitres 250
Preparation
  • 1
    Rasberry compote filling
  • 2
    Put all ingredients into a pot and boil till it slightly thickens.
  • 3
    Remove from heat and leave aside till completely cooked.
  • 4
    Chocolate mousse
  • 5
    Whip milk and mousse mix till velvety and light.
  • 6
    Pipe mousse into a rectangle mould half way, using a crank handle small pallet knife, push mousse against sides of the mould.
  • 7
    Pipe the raspberry filling into the middle of the mould.
  • 8
    Cover with more mousse and pallet knife flat.
  • 9
    Freeze till completely frozen.
  • 10
    Shortbread
  • 11
    Preheat oven to 180˚c.
  • 12
    Combine in a stand mixer butter, sugar, flour, cocoa powder and salt together.
  • 13
    Add the egg and mix until dough forms.
  • 14
    Rest the dough for 1 hour.
  • 15
    Roll out till 2mm and cut to desired size.
  • 16
    Bake for 12-15 minutes
  • 17
    Chocolate glaze 70%
  • 18
    Melt chocolate and add oil
  • 19
    Mix together till combined.
  • 20
    Finishing the dessert
  • 21
    Demould the mousse logs, stick two toothpicks on top and dip the log into the glaze just over half way (glaze should be 35˚c).
  • 22
    Scrape off excess and place onto baking paper.
  • 23
    Place back into freezer till glaze is firm.
  • 24
    With left over mousse, fill a piping bag with a nozzle.
  • 25
    Place shortbread onto plate followed by the mousse log.
  • 26
    Pipe mousse in a motion from side to side.
  • 27
    Decorate with whipped cream and fresh raspberries.

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