Périgord Walnut and Dark Chocolate Crémeux

Dark chocolate mousse, walnut biscuit, creamy walnut mousse and a crisp nut crumble… this heavenly dessert is perfect with a chilled glass of Haut-Montravel, Monbazillac or Saussignac for indulgent contrast…

Serves 4

INGREDIENTS

Walnut crumble

• 50 g butter
• 50 g sugar
• 50 g flour
• 50 g chopped walnuts

Dark chocolate mousse

• 1 sheet of gelatine (soaked in cold water)
• 75g milk, warmed to 40°C
• 90 g 66% dark chocolate, melted
• 150 g whipped cream
• Sugared walnuts
• 180 g sugar
• 50 g water
• 240 g ground walnuts

Walnut mousse

• 200 g milk
• 3 egg yolks
• 60 g sugar
• 4 sheets of gelatine (soaked in cold water)
• 80 g walnut liqueur
• 250 g whipped cream

Walnut sponge biscuit

• 100 g egg whites
• 90 g sugar
• 60 g egg yolks
• 90 g sifted flour
• 25 g walnut powder

Walnut tuile

• 50 g sugar
• 15 g flour
• 40 g egg whites
• 50 g chopped walnuts
• 10 g melted butter

METHOD

1. Make the walnut crumble. Mix all the ingredients together. Spread onto a baking tray and bake at 160°C for 12 minutes. Let cool.
2. Prepare the chocolate mousse. Squeeze out the soaked gelatine and stir it into the warm milk. Add to the melted chocolate and mix well. Fold in the whipped cream gently. Set aside in the fridge.
3. Make the sugared walnuts. In a saucepan, make a syrup with the sugar and water. Add the ground walnuts and stir until the mixture becomes sandy and dry. Let cool.
4. Prepare the walnut mousse. Make a crème anglaise by heating the milk with the yolks and sugar, stirring until it thickens slightly. Remove from heat, stir in the softened gelatine and walnut liqueur. Let cool, then fold in the whipped cream.
5. Make the walnut biscuit. Whip the egg whites with the sugar until firm peaks form. Gently fold in the yolks, then the flour and walnut powder. Pour into 4 ring moulds (8-10 cm in diameter) and bake at 180°C for 10 minutes. Cool completely.
6. Bake the walnut tuiles. Mix the sugar and flour, then add the egg whites, chopped walnuts and melted butter. Spread thinly on a baking tray and bake for 8 minutes at 180°C. Break into shards once cooled.
7. Assemble the dessert. Start with the walnut biscuit as the base. Layer with the chocolate mousse, walnut mousse and a few sugared walnuts. Finish with a sprinkling of crumble and a piece of walnut tuile on top.

Note:

For a perfect pairing, serve with a chilled glass of Monbazillac or Saussignac – the nutty sweetness of the wine complements the richness of the dessert beautifully.

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Lead photo credit : Perigord Walnut and Dark Chocolate Cremeux