This dessert will win your guests’ hearts! The plum and chocolate composition is captivating not only in appearance but also in its exceptional taste.
Ingredients
Plums
- Sugar, 150 g
- Cinnamon, 2 pinches
- Cloves, 3
- Bay leaf, 1.5
- Plums, 300 g
- Water, 300 ml
Chocolate sponge cake
- Sugar, 80 g
- Eggs, 3
- Butter, 60 g
- Milk couverture, 250 g
Mousse
- 30% cream, 150 g
- 30% cream, 35 g
- Milk couverture, 70 g
Decoration
- Milk couverture, 100 g
Preparation:
Chocolate sponge cake without flour
Whip the egg whites until stiff peaks form. At the end of whipping, add the sugar. Combine the stiff egg whites with the egg yolks.
Melt the couverture in the microwave. Add the soft butter and mix until completely dissolved.
Add the liquid couverture with butter to the egg mixture and mix until smooth.
Line a baking tray with parchment paper and spread the mixture to a thickness of 5-6 mm. Bake in a preheated oven at 180°C (fan) or 190°C (no fan) for 10-12 minutes.
Plums in syrup
Pit the plums and cut them into pieces. Make a syrup from water, sugar, cloves, bay leaf, and cinnamon. Add the plums to the boiling syrup and cook for about 10 minutes (if the plums are very ripe, cook for a shorter time).
Remove 2/3 of the plums (the nicest ones) from the syrup and place them on a plate to cool.
Cook the remaining plums until very soft. Remove from the syrup and blend to a sauce consistency (add some syrup if needed), then strain through a sieve. Let the sauce cool.
Chocolate mousse
Bring 35 g of cream to a boil and pour it into the melted couverture. Stir until completely dissolved (if not fully melted, heat in the microwave until smooth).
Cool the chocolate mixture to about 40°C. Gradually add the previously whipped cream (150 g) spoon by spoon, mixing thoroughly.
Place the finished mousse in the refrigerator for 15-20 minutes.
Decoration
To make the decoration, put a granite plate in the freezer for 2-3 hours.
Form a cornet (a cone) from parchment paper and fill it with melted couverture. Quickly squeeze the couverture onto the cold granite plate. Using a knife, swiftly shape the decoration and place it in the refrigerator for 5-10 minutes.
Serving
Cut circles about 6-7 cm in diameter from the chocolate sponge cake. Pipe chocolate mousse on top and arrange the cooled plum pieces over it. Decorate the dessert and serve with the plum sauce.
