Mirroir Glazed Chocolate Mousse with Coconut Cardamom Geleé, Chocolate Espresso Tuile and Cardamom Vanilla Bean Creme Anglaise

A special gathering calls for a special dessert. So here it is!

The best way to have dessert is to have it in relative small portions but pack a flavor punch.. subtle and bold but melding together.

So we start with a 66% cocoa fat chocolate mousse with a cardamom spiced young coconut geleé and an almond genoise base and then cover it with a shiny chocolate mirroir glaze. The garnish is a simple chocolate tuile dusted with ground espresso bean. Sauce is essential so I made a creme anglaise spiked with cardamom and vanilla bean. We finish it with a streak of raspberry sauce when plating. Texture, bitter, sweet, acidity, flavor nuance - these are what we always aim for.

Easy. Delicious. Divine Dessert.