Chilli chocolate mousse
MasterChef New Zealand - Chili Chocolate Mousse with raspberry jelly
50g Mainland butter, melted
2 Tbs mild red chilis or 50mls chili oil
350g 70%dark chocolate, roughly chopped
6 egg yolks
120g caster sugar
750mls Anchor cream, lightly whipped
2 gelatine leaves
6 punnets raspberries
150mls stock syrup
300mls raspberry juice
1 Combine the Mainland butter and chilis together in a bowl and leave in a warm place for 30 minutes to infuse, strain.
2 Bring a saucepan of water to the boil then reduce to a simmer, place the chocolate in a bowl and place the boil over the saucepan, stir occasionally until melted. Gradually add the infused butter.
3 Combine the egg yolks, eggs, sugar and a pinch of salt in a metal bowl, whisk until well combined.
4 Whisk the chocolate mixture into the egg mixture.
5 Carefully fold the Anchor cream into the mixture. Refrigerate.
6 For the raspberry jelly, soak the gelatine leaves in a bowl of cold water until soft. Place the raspberries, stock syrup, kirsch and raspberry juice in a food processor and process into a puree. Strain the puree into a bowl using a sieve, push the puree with a spatula, discard the pulp. Place 100g of the puree into a saucepan, place over a medium heat, squeeze all the liquid from the gelatine, add to the puree and stir until dissolved, add the remaining puree and stir. Spread across a tray and place in the refrigerator to set. Cut into small cubes.
7 Lay spoons across a flat surface, top each with mousse topped with a raspberry jelly cube to serve.