3 different Chocolate dishes combined to make for an explosion of delight. Michael O'Doherty breaks these recipes down for you to recreate at home, from his time at The Restaurant.
- 100 g good quality chocolate for cases
- 160 g valhrona chocolate (or any good quality chocolate 70% solids)
- 100 g free range egg yolks
- 50 g free range eggs
- 80 g sugar
- 40 g water
- 250 g whipped cream
- 1 large roll of acetate (2in wide)
- masking tape
- 125 ml milk
- 125 g cream
- 40 g free range egg yolks
- 40 g sugar
- 180 g valhrona chocolate (chopped, at least 70% cocoa solids)
Chocolate and Orange Sorbet:
- 500 g sparkling water
- 100 g inverted sugar
- 35 g sugar
- 3 g stabilizer
- 200 g good quality chocolate
- 250 ml orange liqueur
For the Confit Orange Zest:
- 500 ml water
- 200 g sugar
- 2 unwaxed oranges (peel removed and finely chopped)
Chocolate Mousse method:
- Rip of acetate about 5' long.
- Place the acetate on a non-stick surface, and spread a thin layer of chocolate evenly over the acetate.
- Stand it upright and carefully bring both ends together to complete a circle and secure with a 1-inch piece of masking tape. Leave to set in fridge for approximately 30 minutes and then remove the acetate carefully and keep the chocolate shell chilled.
- To make the mousse, whisk the egg yolks and whole eggs until thick. Boil the sugar and water in a pot over a medium heat for 2 minutes and pour into the egg mixture and whisk until everything is combined.
- Melt the chocolate over a pot of hot water and sTo make the chocolate cases for the mousse, melt the chocolate over a bowl of hot water. Cut a stet aside and in another bowl whip the cream. Next fold half the egg mixture into the whipped cream, and the other half into the melted chocolate.
- Fold two mixtures together until everything has the same consistency. Chill in the fridge for an hour, then transfer to piping bag and pipe the mousse into the chocolate shell.
Chocolate Tart method:
- Boil together the milk, cream and sugar in a pot and then pour the hot mixture over the chopped chocolate in a large bowl.
- Cover the bowl with Clingfilm and set aside until it has melted.
- Then stir until it has a smooth consistency and pour into cooked pastry cases and bake at 110ºC for 15 minutes or until set.
Chocolate and orange sorbet method:
- First make the confit by putting the water and sugar in a pot and heating until the sugar dissolves. Then add the chopped orange peel and cook gently until the orange is soft and set aside to cool.
- For the ice cream, put the water, sugars, stabilizer and chocolate in another pot and bring to just under the boil.
- Whisk the mixture to make sure that its smooth and remove from the heat.
- When cool and add the orange liqueur and pour the mixture into an ice cream machine for about 30 minutes. Just before it freezes add the confit of orange zest to the chocolate sorbet and continue to churn until frozen.
- To serve, spread some raspberry coulis onto a serving dish and place a mousse, a chocolate tart and a scoop of sorbet on the coulis and serve immediately.