Nicholas Walker, Executive Chef at the Cobb Galleria Centre made these delicious petit fours for Go Eat Give’s one year anniversary party, held last week at Three Sheets Lounge. He brought over a 100 pieces in three flavors – Thai Chili and Mango, Blackberry Mousse Cake and Smoked Sea Salt Ganache with Whipped Marshmallow. While each of them had a very distinctive flavor, the mango was the biggest hit with the attendees. The bitterness of the chocolate against the fresh light mango mousse and a kick of the chili at the end, all together created a tango in the mouth.
Chef Walker was kind enough to share his secret recipe with you. Mangoes are available in stores now, so you can even make your own mango puree. If you try it at home, make sure to leave your comments for the chef.
(makes 35-40 squares)
- 4 cups Mango Puree
- 2 each Thai Chili, split
- 1 cup Sugar
- 12 Gelatin Sheets
- 2 qt Heavy Cream
- 1 ¾ cup Mango Puree
- ¾ cup Water
- ½ cup Sugar
- 2 sheets Gelatin
- 1/2 cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat the oven to 325°F. Butter and lightly flour 18×26 sheet pan. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well blended but do not over mix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared sheet pan. Bake for 25-30 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool in pan on a rack.
To form Petit Four
- Using a sheet pan extender, layer chocolate cake. Let cool.
- Layer mousse- about 1” inch thick and smooth out with rubber spatula.
- Pour room temperature gel. Make gel while cake is cooling so you can pour it over the mousse it a liquid state.
- Allow to set at least 2-4 hours. Best results if allowed to rest overnight.
- Cut to desired size.
~ Recipe courtesy of Executive Chef Nicholas Walker