True Kinda Love: a plated dessert

I really just wanted to try something fun with this dessert, especially since I adore using ruby chocolate. So I went with a ruby chocolate mousse, ruby chocolate crunch disk, a raspberry-champagne gelee-core, and a ruby chocolate ganache with tempered white chocolate wings. I named the dessert “True Kinda Love” as a Steven Universe reference, since I love doing those. A lot. With this dessert, I combined some elements from previous desserts together to form something fun. The tableside pour of the warm ruby chocolate ganache is done to melt the white chocolate wings, which opens you up to the heart hidden behind them. It’s a fun dessert meant to embrace Valentine’s to the fullest!

For the raspberry-champagne core:
1/4 cup raspberry puree
1/4 cup champagne
2 tablespoons granulated sugar
1 tablespoon agar agar
a pinch of salt

Start by heating up the champagne until the alcohol has cooked off. The mix in the other ingredients and simmer down while stirring until the mixture has reached an almost jam-like consistency. Pour into silicone half sphere molds (1-inch in diameter), and then freeze until solid, at least two hours.

For the ruby chocolate mousse:
2 tablespoons cornstarch
1 teaspoon gelatin powder
3 tablespoons cold water
1/4 cup buttermilk
4oz ruby chocolate
a pinch of salt
1/2 cup heavy cream

Mix cornstarch, gelatin, and cold water together first. Add that mixture to milk and heat up on low heat with the ruby chocolate, stirring until everything is combined and thickened. Pour through a sieve to remove any lumps. Allow the mixture to cool down to room temperature. Whip heavy cream to stiff peaks. Fold the cream through the chocolate. Pour that mixture into silicone heart shaped petite gateau molds. Press into the centers of those the frozen cores, leveling off any excess. Freeze the mousses solid, at least two more hours.

For the ruby chocolate crunch disk:
4oz ruby chocolate
2oz crushed almonds
2oz hazelnuts
a pinch of salt

Melt the ruby chocolate over a double boiler and then add in the other ingredients. Pour onto acetate or parchment and then press on another sheet or acetate or parchment. Use a rolling pin to flatten the mixture out to about 1/8-inch thickness. Allow the chocolate to set for at least 5 minutes before pressing out 1 1/2-inch wide disks.

For the white chocolate feathers:
1/2 cup white chocolate
a pinch of salt

Heat up ingredients on a double boiler until half-melted. Take the chocolate off heat and stir until everything is combined. Pipe the melted chocolate onto acetate in 1/8-inch lines along the width of the acetate. Using either a fork or a pastry brush, brush the lines to form feathers. Using your fingers, wipe off any excess to form proper feather-shapes. Place the acetate into a 6-inch ring mold, and set for at least 20 minutes before attempting to use.

For the ruby chocolate ganache:
1/4 cup champagne
2 tablespoons milk powder
2 tablespoons ruby chocolate
a pinch of salt

Heat up the champagne first until the alcohol is cooked off. Then take off heat and whisk in the other ingredients until combined. Keep warm for pouring.

To assemble:
Place a disk on a plate and then the mousse on the disk. Garnish the sides with the wings. Pour in the ganache while still warm and allow that to dissolve the wings.

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