Dessert: Chocolate

One of the dessert recipes from the Cliff House challenge

Ingredients


  • chocolate crème:
  • 280 gr 80% dark chocolate
  • 110 gr sugar
  • 2 eggs
  • 5 egg yolks
  • 430 gr cream
  • 30 ml olive oil
  • chocolate mousse:
  • 250 gr 80% dark chocolate
  • 80 gr sugar
  • 120 ml egg white
  • 320 ml cream
  • chocolate ganache :
  • 275 gr 80% dark chocolate
  • 375 gr cream
  • 125 gr glucose
  • 125 gr sugar
  • 125 gr butter
  • 10 gr gold blend coffee granules
  • chocolate ‘tears’:
  • 250 gr 80% dark chocolate
  • 50 gr 55% dark chocolate
  • 10 gr cacao butter
  • caramelised chocolate:
  • 100 gr glucose
  • 100 gr sugar
  • 100 gr 80% dark
  • olive oil ‘crumbs’:
  • 45 gr malto
  • 75 gr olive oil apricot puree:
  • 250 gr dried apricots
  • 100 ml water
  • 30 gr banyuls vinegar
  • 75 gr sugar
  • 0.50 tsp curry
  • the zest of half a lime
  • emulsified olive oil:
  • 110 ml olive oil, ideally arberquina 2011
  • 9 gr glice
  • white coffee ice cream:
  • 460 ml milk
  • 265 ml cream
  • 235 gr sugar
  • 155 gr egg yolks
  • 1 cup fresh coffee beans
  • parfait ‘neutral’:
  • 240 ml cream
  • 110 gr egg yolks
  • 110 gr sugar
  • 2 gelatine leaves
  • coffee jelly:
  • 75 gr sugar
  • 30 gr jam sugar
  • 300 ml water
  • 200 ml helvick black rock beer
  • 4.20 gr iota carrageen
  • 3 tblsp gold blend coffee granules
  • to garnish:
  • sea salt crystals

Method

  1. To make the chocolate crème:
  2. Melt the chocolate in a mixing bowl over a pot of warm water. When it’s fully melted, add the olive oil and set aside. Whisk the cream until it has the consistency of yoghurt. Whisk the egg yolks and eggs in a kitchen mixer until white and fluffy. At the same time dissolve the sugar in a small amount of water and cook until it forms a thick bubbling syrup. Add this to the egg mix with the kitchen mixer running and keep the egg beating until almost cool before adding the mixture to the melted chocolate. When all is mixed together well, fold in the cream. Place the chocolate crème in a piping bag and place it in the fridge until needed.
  3. To make the chocolate mousse:
  4. Melt the chocolate in a mixing bowl over a pot of warm water and set aside. Whisk the cream until it has the consistency of yoghurt. Whisk the egg whites until stiff and add the sugar, whisking until a nice shine appears. Fold this mixture into the melted chocolate, and when it’s well combined, add the cream. You should have a smooth mousse. Divide the mousse into small bar-shaped moulds and even out the top with a palette knife. Set in the freezer. To use, unmould the mousse when needed and place it on the plate to bring it up to temperature
  5. To make the chocolate ganache:
  6. Heat the cream, glucose, sugar and the coffee granules in a suitable pot and stir it to a soft boil. Add the chocolate and butter and remove from heat. While stirring continuously, mix until there are no lumps in the mix. Pass the mixture through a sieve over a small container and let it set in the fridge until needed.
  7. To make the chocolate ‘tears’:
  8. Melt the chocolate in a small mixing bowl over hot water, add the cacao butter and fold it into the chocolate. Take some acetate plastic roll and cut strips of 20cm long by 5cm wide and place them flat on a work surface. Take some of the chocolate mixture and spread it with a palette knife evenly over the acetate strips. Let it stand for two minutes and then carefully take the tip off both ends of each strip and fold them together, lifting them at the same time and placing them standing on their side on a flat tray. Carefully shape an ‘eye’ and very gently press the ends together. The ‘tears’ need to set in the fridge and can be filled with the chocolate crème before serving.
  9. To make the caramelised chocolate:
  10. First, finely chop the chocolate. In a suitable pot, bring the glucose and sugar to a boil and let it caramelise, then add the chocolate and pour the mixture directly onto a flat dry surface lined with baking paper. Put another sheet of baking paper on top and with a rolling pin, roll the mix out as thinly as possible. Let the chocolate mixture cool and then crush it to form very fine pieces. Preserve in an air tight container until needed.
  11. To make the apricot puree:
  12. Puree all the ingredients in a blender and then push them through a fine sieve. Taste to check the acidity, and if the puree needs it add a bit more vinegar. Place in a squeeze bottle and keep in the fridge until needed.
  13. To make the olive oil ‘crumbs’:
  14. Mix the malto with olive oil and work it with the hands and fingers until it forms small rock-like shapes. Heat a non-stick frying pan to a high temperature and add the olive rocks to the pan, keeping them moving all the time. Remove the pan from the heat -- the rocks will lose their sharp edges and turn into smooth little stones. Place these in an air tight container until needed.
  15. To make the emulsified olive oil:
  16. Warm the olive oil to 55 Celsius and add the glice. Let it dissolve, add a pinch of fine salt and pour it into a squeeze bottle. Store in the fridge until needed..
  17. To make the white coffee ice cream:
  18. Mix all ingredients and place in a vacuum bag- seal- put oven on 86 Celsius steam and place vac pack with the ice cream mix in there, steam for 16 minutes- then shake the bag well and cool down – then churn the icecream
  19. To make the ‘neutral’ parfait:
  20. Whisk the cream to a yoghurt-like consistency, and separately, soak the gelatine. Place the egg yolks and sugar in a pan to heat and whisk until fluffy, gooey and thick, then add the soaked gelatine and let the mixture cool. When it’s cool, fold in the cream and fill small moulds with the parfait. Freeze for at least 12 hours.
  21. To make the coffee jelly:
  22. Mix all ingredients together with a whisk and in a suitable pot bring it all to the boil. When it boils, pour it into a suitable container and cool.


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