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South Africa

  • Gauteng (Johannesburg & Surrounds)
  • KwaZulu-Natal (Durban)
  • Western Cape (Cape Town)
  • Eastern Cape
  • Mpumalanga
  • North West
  • Free State
  • Northern Cape
  • Limpopo

Rest of Africa

  • Nigeria
  • Mozambique
  • Kenya
  • Zambia
  • Tanzania

Middle East &
Indian Ocean

  • Seychelles
  • United Arab Emirates

Prenolan Naidoo

Tasting Menu At Tsogo Sun Tasting Table

Prenolan Naidoo - The Grill Jichana at Southern Sun Elangeni & Maharani

DESSERT: Valrhona 5 Chocolate Bomb

Chocolate Mousse

Ingredients:

  • 300g 60% dark chocolate
  • 350ml cream
  • 9g gelatine
  • 450ml cream whipped to soft peaks
  • 300g milk chocolate
  • 350ml cream
  • 9g gelatine
  • 450ml cream whipped to soft peaks
  • 300g white chocolate
  • 350ml cream
  • 9g gelatine
  • 450ml cream whipped to soft peaks

Method:

  1. Place chocolate into a bowl set over a pot with simmering water, ensure the bottom of the bowl does not touch the water, once the chocolate is melted add in 350ml of cream and incorporate well.
  2. Sponge 9g of gelatine with a tablespoon of hot water and add to the chocolate and cream mixture, set aside to cool.
  3. Once cool fold in the 450ml of cream which has been whipped to soft peaks place into container and place into the refrigerator. Repeat the above steps for the milk and white chocolate mousse.
  4. Once the mousses have set spoon into different piping backs and set aside.

Chocolate Sphere

Ingredients:

  • 350g 60% dark chocolate
  • ½ silicon sphere mould

Method:

  1. Place chocolates into a bowl set over a pot with simmering water, ensure the bottom of the bowl does not touch the water, once the chocolate is melted use a pastry brush and liberally brush the melted chocolate into the insides of the spherical moulds.
  2. Turn upside down and let excess chocolate drip onto grease proof paper. Put chocolate mould right side up and allow the chocolate to harden.
  3. When chocolate has hardened, place pressure on the middle underside of the mould and gently push the chocolate spheres out.

Chocolate Sauce

Ingredients:

  • 175g 60% dark chocolate
  • 175g milk chocolate
  • 500ml cream

Method:

  1. Place all ingredients into a saucepan and allow chocolate to melt and come to a simmer, stirring continuously.
  2. Assembly of Dish:
  3. Pipe the three different mousses into one of the ½ chocolate spheres so that there is a trio of mousses within that ½ sphere, then brush along the edge of the sphere with a little melted chocolate and stick the other ½ sphere on.
  4. Place a small amount of melted chocolate onto a plate and stick the entire ball onto it allow 5 minutes in the fridge to harden.
  5. Once hardened make a small hole at the top of the sphere with a toothpick or small knife being careful not to damage the sphere.
  6. Garnish the plate with fresh berries and shaved chocolate, pour the hot chocolate sauce over the bomb when presenting to guest.