Chocolate and Wattleseed Mousse by Ben Sherry


Chocolate and Wattleseed Mousse
170g Dominican Republic 70% Buttons
240g egg whites
40g caster sugar
3g wattleseed, roasted, ground
1g sea salt
1 tub of cream
3 finger limes

Mandarin Caramel
130g caster sugar
30g apple cider vinegar
130g mandarin juice
30g thickened cream
20g canola oil
30g unsalted butter, diced
40g mandarin juice


Chocolate and Wattleseed Mousse
1. Place the chocolate in a stainless-steel bowl over a pot of simmering water, ensuring the bowl does not touch the water. Mix the chocolate with a spatula until the chocolate is completely melted.

2. Take the bowl off the heat and incorporate the sea salt and the ground wattleseed into the chocolate.

3. Grab a stand mixer and whisk the egg whites on the highest speed. After one minute, add the sugar. Continue to whisk the egg whites until stiff peaks form.

4. Place ⅓ of the egg white mixture with the melted chocolate mixture and stir with a rubber spatula, stir quite vigorously until completely incorporated and the mixture has a shiny coat (the chocolate temperature must not be over 45°C before you add the egg whites, check with a digital thermometer). 

5. Once the mixture is incorporated and looks cohesive, add the remaining egg whites, but this time, incorporate the egg whites more gently by making big round movements or folding motions with the spatula until all the egg whites are evenly incorporated.

6. Divide the mixture evenly into 4 small bowls and set in the fridge for at least 4 hours.

Mandarin Caramel
1. Place a medium-sized saucepan over moderate heat on the stove. Add a little bit of the sugar to the saucepan and begin to caramelise the sugar. Once the sugar has melted, continue to slowly add the remaining sugar in small batches until all the sugar has been added and you reach a deep golden brown caramel. Stir the caramel occasionally using a spatula to incorporate all the sugar.

2. Once a deep golden caramel is achieved, deglaze the pan by adding the vinegar and let it cook out, continuing to stir using a spatula for 30 seconds. Be careful, as this process will produce a lot of steam when the vinegar is added.

3. Add the mandarin juice (130g) and then the cream. Continue to cook on medium heat until the mixture reaches a temperature of 106°C, using a digital thermometer. This process may take a few minutes.

4. Once the temperature is reached, take the pot off the heat and allow it to sit for 5 minutes.

5. Using a whisk, add the butter and oil at the same time, whisking to incorporate.
Continue until the mixture becomes shiny and both ingredients are fully incorporated.

6. Add the final amount of mandarin juice (40g) to the mix and season to taste with sea salt.