The Velvety Pinecone Chocolate Mousse Dessert is an elegant, high-end dessert typically served in fine-dining restaurants. It is usually made of chocolate or salted caramel mousse shaped in a pinecone mold, coated with a velvety spray finish, and placed on a chocolate base, garnished with walnut pieces for a luxurious presentation.
Cooking Time
120 minutes
Serves
4 people
Ingredients for Velvety Pinecone Chocolate Mousse
Dark Chocolate Mousse
Dark chocolate: 200 g (60% cocoa)
Heavy cream: 300 ml (whipping cream)
Butter: 20 g
Sugar: 2 tablespoons
Egg yolks: 2
Vanilla: a pinch
Salted Caramel Insert (Optional but adds a gourmet touch)
Sugar: 100 g
Butter: 40 g
Heavy cream: 80 ml
Sea salt: a small pinch
Velvet Spray (for the velvety texture)
White chocolate: 150 g
Cocoa butter: 150 g
Food coloring: as needed (oil-based / reddish-brown)
Dessert Base
Melted chocolate: 80 g (for the bottom disk)
Walnuts: 4 pieces (whole walnuts or gold-dusted for decoration)
Preparation Method
Heat the sugar over low heat until it melts and turns a caramel color. Gradually add the warm cream while stirring.
Add the butter and salt, mix well, then let it cool. Place it in the freezer for 20 minutes until firm enough to cut.
Shape the caramel into small balls (about half a teaspoon each) and freeze until solid.
Melt the chocolate and butter together using a double boiler.
Whip the cream to a semi-whipped consistency (medium peaks, not stiff).
Mix the egg yolks with sugar, then add the mixture to the melted chocolate.
Once slightly cooled, gently fold in the whipped cream in batches.
Fill the pinecone mold halfway with chocolate mousse.
Insert a frozen caramel ball in the center, then cover with the remaining mousse.
Freeze for 6–8 hours or until completely set (preferably overnight).
Pour melted chocolate into small circles on parchment paper and let them set. Place each frozen pinecone mousse on top and decorate with a walnut piece at the front, as shown.
Serving Suggestions
Place each pinecone mousse on a small plate set over a larger serving plate. Garnish with caramel sauce dots, a light dusting of cocoa powder around the plate, or gold-painted walnut pieces for an extra luxurious touch.
Required Tools
Pinecone-shaped silicone mold
Hand blender or electric mixer
Velvet spray gun (if preparing the spray)
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