Milk Chocolate Mousse, Dulce de Leche, Milk Meringue, and Buttermilk Sorbet

METHOD:

For the Chocolate Mousse:
In a medium saucepan, combine milk, sugar, salt, and 65 grams cream; on medium, heat to 115°F, whisking constantly. Vigorously whisk in egg yolks and continue heating until mixture reaches 185°F. Remove from heat and stir in gelatin until melted. Strain mixture into melted chocolate, mixing thoroughly with an immersion blender until the chocolate base is smooth and glossy. Working over an ice bath, fold the mixture until cooled to room temperature. Whip the remaining cream to medium peaks and fold cream into chocolate base. Pour Chocolate Mousse onto a plastic wrap-lined half sheet tray and freeze overnight.

For the Buttermilk Sorbet:
In a small bowl, combine the sugar, glucose, trimoline, and stabilizer. In a small saucepan, heat milk to 115°F. Add the sugar mixture, whisking constantly, until it reaches 185°F. Immediately cool the mixture over an ice bath. Pour in buttermilk and buzz with an immersion blender. Season with salt and strain. Process according to ice cream machine manufacturer’s instructions.

For the Crispy Chocolate Mousse:
Preheat oven to 160°F. In a medium mixing bowl, combine 50 grams sugar with egg yolks. Set over a double boiler and whisk until sugar dissolves. Transfer to a stand mixer fitted with a whisk attachment and whip until light and fluffy. In a separate mixing bowl, slowly whip egg whites while gradually adding the remaining sugar. Increase speed and whip to medium peaks. Fold the egg yolk mixture into melted chocolate and then immediately fold in whites. Spread mousse on a silicon baking mat-lined half sheet tray and dehydrate in oven for 8 hours. Break the Crispy Chocolate Mousse into pieces and store in an airtight container.

For the Milk Meringue:
Preheat oven to 160°F. In a large saucepan, combine milk and glucose, heat on medium, and whisk using a handheld mixer. Once the mixture reaches 175°F, skim foam and spread ½-inch thick on a silicon baking mat-lined baking tray. Dehydrate in oven for 2 hours, until crispy. Transfer Milk Meringue to a dry airtight container.

For the Dulce de Leche Curd:
In a medium bowl, whisk cold milk and low acyl gellan until combined. Transfer to a medium saucepan, heat on medium, and whisk continuously. In a food processor, add dulce de leche and begin to process. Pour in hot milk and continue processing until combined. Place the mixture over an ice bath and cool until set. Break into pieces and, in a blender, purée until smooth and shiny. Season heavily with salt and strain through a chinois.

For the Cocoa Nib Streusel:
Preheat oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, flour, cocoa nibs, and cocoa powder on low speed, adding butter until the mixture becomes sandy. Spread streusel on a parchment-lined sheet tray and bake 15 minutes, tossing every 5 minutes.

For the Chocolate Powder:
In a food processor, combine cocoa powder, sugar, and tapioca. With the machine running, drizzle in grapeseed oil and process until the mixture turns into a light, fluffy powder.

For the Chocolate Stones:
Add Cocoa Nib Streusel to a bowl and ladle in 4 ounces of chocolate. Toss with gloved hands, until evenly coated and the chocolate is solid. Repeat process until the streusel has clumped and developed a stone-like appearance. Toss the “stones” in Chocolate Powder until evenly coated.

To Assemble and Serve:
Portion Milk Chocolate Mousse, evenly coat with chocolate spray, and plate. Pipe small mounds of Dulce de Leche Curd on the edge of mousse. Add 3 tablespoons Chocolate Stones, several large flakes of sea salt, and 3 chocolate mint leaves. Stand 2 pieces Crispy Chocolate Mousse and 1 piece Milk Meringue on edge of one side of the mousse. Add a quenelle of Buttermilk Sorbet on the chocolate stones and finish with Milk Meringue leaning against the sorbet.