Frog in the pond

Ingredients

• 18 small fresh raspberries (approximately 100g)
• 1 sprig fresh mint
• 18 mini chocolate frogs (recipe here), or 6 regular store-bought chocolate frogs

Berry compote

• 280 g fresh or frozen raspberries
• 100 g fresh strawberries, diced
• 1 cinnamon stick
• 1 tsp vanilla bean paste
• 60 g caster sugar

Chocolate mousse

• 350 ml thickened cream (A)
• 250 ml thickened cream (B)
• 200 g milk chocolate
• 100 g dark chocolate

Chocolate soil

• 45 ml water
• 120 g caster sugar
• Pinch of sea salt
• 55 g dark chocolate 70%
• 5 g dutch-processed cocoa powder

Cooling and chilling time: at least 2 hours.

Instructions

1. For the berry compote, place all the ingredients into a saucepan and heat until the sugar has dissolved. Continue cooking over low heat until the compote thickens. Transfer into a bowl, cover the surface with plastic wrap, and chill in the refrigerator.
2. Once chilled, evenly divide the compote between six 250 ml glass tumblers, approximately 90 mm in diameter, then return to the refrigerator.
3. For the mousse, semi-whip the cream (A) to a soft peak, until it has some body but still collapses. Then, set aside in the refrigerator until required.
4. Place the cream (B) into a saucepan and bring to a boil.
5. Meanwhile, place both the chocolates into a heat-proof bowl.
6. Create a ganache by pouring the boiled cream over the chocolate and whisking by hand until completely melted and incorporated. Allow the ganache to cool at room temperature for 5 minutes, then add the semi-whipped cream and fold through.
7. Transfer the mousse into a piping bag and divide it evenly between the six glasses, on top of the compote layer. Alternatively, you can spoon or pour the mousse into the glasses. Chill in the refrigerator for a minimum of 2 hours.
8. For the chocolate soil, combine the water, sugar, and salt in a saucepan over medium heat until it reaches 135°C.
9. Remove from the heat, immediately add the dark chocolate and whisk for approximately 10 seconds, ensuring the whisk reaches into the corners of the saucepan.
10. Once the mixture reaches a soil texture, pour it over a lined tray and allow to cool completely at room temperature.
11. Transfer the soil into a bowl, add the cocoa powder and stir through. Store in an airtight container at room temperature until required (see Note).
12. To assemble, just prior to serving, sprinkle the prepared chocolate soil over the chocolate mousse layer.
13. Top the soil with some raspberries. Arrange three mini chocolate frogs (or one regular chocolate frog) on top, then garnish with mint leaves.

Note

Chocolate soil can be made up to 1 week in advance and stored in an airtight container.