Smoked Valrhona Chocolate Mousse, Avocado, and Jerk Pineapple Sorbet

Adapted by
May 2015
Yield: 50 servings


Chocolate Mirror Glaze
1.4 kilograms water
1.8 kilograms sugar
600 grams cocoa powder
1 kilogram heavy cream
100 grams gelatin, bloomed and drained
Macadamia Nut Feuilletine
285 grams Valrhona milk chocolate
454 grams macadamia nut praline
500 grams macadamia nuts, toasted and ground to size of peppercorns
400 grams feuilletine
Smoked Chocolate Mousse
8 egg yolks
125 grams sugar
315 grams smoked Valrhona Guanaja 70%
3.5 sheets gelatin, bloomed and drained
625 grams whipped cream, medium peaks
Jerk Seasoning
¼ cup dried allspice berries
1 teaspoon crushed cinnamon stick
3 teaspoons red pepper flakes
1 teaspoon whole cloves
1 teaspoon cumin seeds
2 tablespoons plus 2 teaspoons salt
1 tablespoons plus 1 teaspoon black peppercorns
2 cups brown sugar
Jerk Pineapple Sorbet
1.89 kilograms water
674 grams invert sugar
650 grams sugar
350 grams dextrose powder
36 grams sorbet stabilizer
724 grams glucose powder
3 to 4 pineapples, peeled
simple syrup (3:1, water to sugar)
Black Pepper Dulce de Leche
½ teaspoon baking soda
2 teaspoons water
1 quart milk
340 grams sugar
1 vanilla bean, split and scraped
2 teaspoon black pepper
Chocolate Sablé Soil
99 grams cocoa powder
291 grams all-purpose flour
1.5 grams baking soda
5 grams kosher salt
225 grams butter, tempered
200 grams sugar
Vanilla-poached Pineapple
170 grams water
30 grams passionfruit purée
30 grams pineapple juice
Juice of 2 lemons
55 grams sugar
1 vanilla bean, split and scraped
1 pineapple, peeled and cored
Avocado Purée
3 ripe avocados
50 grams spinach leaves
Juice of 1 to 2 limes
To Assemble and Serve
Fried cilantro leaves


Chocolate Mirror Glaze

In a pot, combine water and sugar and bring to boil; cook 2 minutes. Whisk in cocoa powder and cream; boil 7 minutes, continuously whisking. Add gelatin and mix until dissolved. Strain through a chinois and cool.

Macadamia Nut Feuilletine

In a bowl, set over a double boiler, melt together milk chocolate and macadamia nut praline. Fold in nuts, feuilletine, and salt. Divide mixture into 500-gram portions. Between 2 pieces of parchment the size of a half sheet tray, roll chocolate mixture.

Smoked Chocolate Mousse

In the bowl of a stand mixer, fitted with a whip, add egg yolks. In a saucepan, heat sugar over medium flame, until it reaches syrup consistency and 120ºC. With the stand mixer on high speed, slowly pour in hot syrup to make a pâte à bombe. Cool in refrigerator. In a bowl, set over a bain marie, melt chocolate. Mix gelatin with 2 tablespoons whipped cream and strain into cooled pâte à bombe. Mix thoroughly. Working quickly, fold pâte à bombe mixture into chocolate. Add whipped cream to chocolate in two batches. Portion into oval silicone molds, chill in refrigerator, and freeze. With an oval ring cutter to match the molds for the Smoked Chocolate Mousse, cut out pieces of Macadamia Nut Feuilletine. Unmold Smoked Chocolate Mousse and place on top of Macadamia Nut Feuilletine. Move to a rack and pour Chocolate Mirror Glaze over to coat. Return to freezer. 

Jerk Seasoning

In a larger spice grinder, combine and grind together allspice, cinnamon, red pepper flakes, cloves, cumin, salt, and black pepper. In a bowl, combine the spices with brown sugar.

Jerk Pineapple Sorbet

In a pot, combine water and invert sugar and bring to a boil. In a small bowl, mix together sugar, dextrose, and sorbet stabilizer. Whisk sugar mixture into the water-invert sugar mixture and cook until fully dissolved. Bring pot back to a boil and cook 1 minute. Strain, cover, and cool in an ice bath. Heat oven to 350ºF. Coat pineapple liberally with Jerk Seasoning. Heat a cast iron skillet over high flame and char pineapple until black. Transfer to a half hotel pan and add simple syrup. Cook pineapple in oven, rotating and basting every 20 minutes. Remove from oven when tender and cooked through. Cool in cooking liquid. When cool, removed from liquid. Chop the pineapple and then purée in a blender. Pass through a chinois. Add sorbet syrup to pineapple purée until 26 to 28°Bx is reached on a refractometer. Chill base. Freeze in an ice cream machine according to manufacturer’s instructions. 

Black Pepper Dulce de Leche

In a small bowl, make a slurry with baking soda and water. In a pot over medium flame, combine milk, sugar, and vanilla bean. Bring to a simmer, stirring occasionally. When sugar dissolves, whisk in slurry. Continue to simmer, stirring occasionally until the mixture is caramelized. Season with salt and pepper. Strain through a chinois and chill.

Chocolate Sablé Soil

Heat oven to 325ºF. Sift dry ingredients into a bowl. In the bowl of a stand mixer fitted with a whip, cream butter and sugar. Add dry ingredients and mix until combined. Between 2 pieces of parchment, roll dough to 1/8-inch thick. Place on a sheet tray and bake 8 minutes, rotating once. Remove from oven, cool, and grind in a food processor.

Vanilla-poached Pineapple

In a pot, combine water, passionfruit, pineapple juice, lemon juice, sugar, and vanilla bean. Bring to a boil and cook until sugar dissolves. Remove from heat and cool. Heat the water bath of an immersion circulator to 185ºF. Place pineapple in a vacuum bag, pour in syrup, and seal. Cook sous vide 8 to 10 minutes, until fruit is tender. Transfer to an ice bath and chill. 

Avocado Purée

In a blender, combine avocados, spinach, and lime juice. Purée, season with salt, and pass through a chinois.  

To Assemble and Serve

Temper Smoked Chocolate Mousse. Remove Vanilla-poached Pineapple from bag and cut into small cubes. Spoon Black Pepper Dulce de Leche into a large oval around the center of the plate. Place a large spoonful of Chocolate Sablé Soil on one side of the oval. Diagonally opposite, place a Smoked Chocolate Mousse. Arrange 3 small clusters of cubed Vanilla-poached Pineapple in various areas of the plate and put a fried cilantro leaf on top of each cluster. Pipe 5 small dots of Avocado Purée around the plate. Spoon a quenelle of Jerk Pineapple Sorbet on top of the Chocolate Sablé Soil.