Ingredients
Chocolate Mousse
150 g / 5.3 oz Ambra
40 g / 1.41 oz Egg yolk
60 ml Milk
5 g / .17 oz Sheet Gelatin
20 ml Framboise
260 g / 9.2 oz Whipped cream

Green Peppercorn Raspberry Sauce
240 g / 8.47 oz Raspberry Purée
60 g / 2.12 oz Honey
100 g / 3.5 oz Napmiroir
10 g / .35 oz Green Peppercorns, dry
200 ml White wine

White Sponge Cake
907 g / 32 oz White Sponge Cake Mix
567 g / 20 oz Eggs
170 g / 6 oz Water
Vanilla, to taste

Other Ingredients
200 g / 7 oz Strawberry
100 g / 3.5 oz Raspberry
100 g / 3.5 oz Blueberry
Mint leaves

Decorations
200 g / 7 oz Edelweiss Rondo 33%
100 g / 3.5 oz Cocoa Butter
Cardinal Red Cocoa Butter
Sunset Orange Cocoa Butter

Preparation
Chocolate Mousse
Bring milk to boil. Pour onto egg yolk and cook to custard. Add in the softened Sheet Gelatin and mix well. Add the custard to the chopped Ambra, keep warm and stir to a smooth ganache. Fold in the whipped cream and add Framboise. Line 6 cylindrical moulds of 6 cm H x 5.5 cm with plastic films. Place one sponge cake base at the bottom of each mould and pour in the mousse. Level the top and keep frozen. Demould and remove the plastic film while the mousses are still frozen. Defrost and keep the mousse at 41°F/5°C.

Green Peppercorn Raspberry Sauce
Stir honey in white wine, add in green peppercorns and bring to a boil. Infuse for 20 minutes. Mix the sauce with Raspberry Purée, infused peppercorns and half of the white wine honey. Marinate the mixed berries with a small amount of the sauce. Adjust the consistency by adding the right proportion of Napmiroir to the sauce.

White Sponge Cake
Mix ingredients on high gear for 3-5 minutes. High speed to maximum volume. Place in 1cm thick chablon on top of a silpat, spread the mixture over and produce about 20 pieces of 4.5 cm cake discs. Bake at 356°F/180°C for 20-25 minutes. Coat with a thin layer of chocolate when they are cool. Keep in an airtight box.

Decorations
Spray Cardinal Red and Sunset Orange Cocoa Butter in fine spots on a PVC film. Covered with a thin layer of Edelweiss Rondo 33%. Cut out 3 different sizes of chocolate rings with pastry cutters. Assemble the rings together to one piece as shown.

Setting
Place the chocolate mousse on glass plate with marinated berries on the side. Drizzle with green peppercorn raspberry sauce. Highlight the berries with a mint sprig.

Decoration
Decorate the mousse top with chocolate rings, raspberry and pulled sugar thread.

Specialty Ingredients
#2929-299 HERO-Swiss RASPBERRY PURÉE
#2341-194 HERO-Swiss NAPMIROIR
#361-209 HERO-Swiss HONEY
#31121 FELCHLIN-Swiss AMBRA
#31125 FELCHLIN-Swiss EDELWEISS RONDO 33%
#31300 FELCHLIN-Swiss COCOA BUTTER
#98100SUOR Sunrise Orange Cocoa Butter
#98100CARE Cardinal Red Cocoa Butter
#22142 White Sponge Cake Mix
#20054 Green Peppercorns, dry
#90072 Vanilla Extract