This dessert will win over the hearts of your guests! The plum-chocolate composition captivates not only with its appearance but also with its exceptional taste.
Ingredients
Plums
- Sugar – 150 g
- Cinnamon – 2 pinches
- Cloves – 3 pieces
- Bay leaf – 1.5 pieces
- Plums – 300 g
- Water – 300 ml
Chocolate sponge cake
- Sugar – 80 g
- Eggs – 3 pieces
- Butter – 60 g
- Milk chocolate – 250 g
Mousse
- 30% cream – 150 g
- 30% cream – 35 g
- Milk chocolate – 70 g
For decoration
- Milk chocolate – 100 g
Preparation
Beat the egg whites until stiff peaks form. Gradually add sugar towards the end of beating. Combine the stiff egg white foam with the egg yolks. Melt the milk chocolate in the microwave. Add softened butter and mix until completely melted. Add the melted chocolate mixture to the egg foam and mix until smooth. Line a baking sheet with parchment paper and spread the mixture on it to a thickness of 5-6 mm. Bake in an oven preheated to 180°C (convection) or 190°C (without convection) for 10-12 minutes.
Pit and chop the plums. Boil water, sugar, cloves, bay leaf, and cinnamon to make syrup. Add the plums to the boiling syrup and cook for about 10 minutes (if the plums are very ripe, cook for less time). Remove 2/3 of the plums (the nicest ones) from the syrup and transfer to a plate to cool. Cook the remaining plums until very soft. Remove from the syrup and blend to a sauce consistency (if necessary, add some syrup), then strain through a sieve. Allow the sauce to cool.
Boil 35 g of cream and pour it into the melted chocolate. Mix until completely melted (if it doesn’t melt, heat in the microwave until smooth). Cool the chocolate mixture to about 40°C. Gradually add the previously whipped cream (150g), mixing well. Chill the finished mousse in the refrigerator for 15-20 minutes.
To make the decoration, place a granite tile in the freezer for 2-3 hours. Shape a parchment paper cone, then pour melted chocolate into it. Squeeze the chocolate onto the frozen tile energetically. Quickly roll up the resulting decoration with a knife and chill in the refrigerator for 5-10 minutes.
Cut circles about 6-7 cm in diameter from the chocolate cake. Pipe chocolate mousse on top, then arrange the cooled plum pieces. Decorate the dessert and serve with the plum sauce.
