All chocolate indulgence

All chocolate indulgence

Level:
Medium
Makes:
Recipe for 12 plated desserts

Coffee Nougatine

Used products: Coffee Nougatine

  • 9.9 oz
    butter
  • 4.2 oz
    glucose

Preparation: Coffee Nougatine

Mix then bring to a boil

Used products: Coffee Nougatine

  • 12.3 oz
    sugar
  • 0.2 oz
    NH pectin
  • 0.2 oz
    Nescafé instant coffee
  • 0.7 oz
    ground coffee
  • 14.1 oz
    chopped hazelnuts

Preparation: Coffee Nougatine

Add

Divide between 2 Silpat sheets.
Cook then cut into squares of 0.4 x 0.4 in / 1 x 1 cm and 1.5 x 1.5 in / 4 x 4 cm.

Whisky Jelly

Used products: Whisky Jelly

  • 0.3 oz
    golden gelatin
  • 1.4 oz
    water

Preparation: Whisky Jelly

Mix and soak

Used products: Whisky Jelly

  • 8.8 oz
    Whisky
  • 12.3 oz
    syrup at 30°C

Preparation: Whisky Jelly

Heat

Add the soaked gelatin.
Pour onto 1⁄4 size sheet baking pan lined with paper, then smooth.
Once jellified, cut out rectangles then lift with a spatula.

Chocolate sauce

Used products: Chocolate sauce

  • 10.6 oz
    sugar
  • 1.1 lb
    water
  • 3.5 oz
    glucose

Preparation: Chocolate sauce

Mix then bring to a boil

Used products: Chocolate sauce

Preparation: Chocolate sauce

Pour into a hand blender bowl

Mix then pass through a chinois.
Refrigerate.

Praliné biscuit

Used products: Praliné biscuit

  • 13.2 oz
    egg white
  • 8.5 oz
    egg yolks
  • 2.1 oz
    flour
  • 0.2 oz
    baking powder
  • 1.8 oz
    Olive oil
  • 1.1 lb
    PRN-PIE502BY

Preparation: Praliné biscuit

Mix

Mix completely to give strength.
Pour into a syphon and charge with two chargers.
Spray lightly into a paper cup.
Cook in the microwave for approximately 1 minute.
Place in a blast chiller until completely cool.
Take out of the blast chiller, unmould the biscuit and break roughly into pieces.

Gianduja ice cream

Used products: Gianduja ice cream

  • 1.0 lb
    water
  • 1.9 oz
    powdered milk
  • 0.2 oz
    ice cream stabiliser
  • 0.9 oz
    egg yolks
  • 5.3 oz
    invert sugar

Preparation: Gianduja ice cream

Combine and mix

Cook at 85°C.

Cook at 185°F/85°C.

Used products: Gianduja ice cream

  • 6.0 oz
    GIM-P1PLAIS-LN

Preparation: Gianduja ice cream

Add

Chill in an ice bath then refrigerate overnight.
Pipe into cube shaped moulds then place in a blast chiller until the dessert is assembled.

Chill in an ice bath then refrigerate overnight.
Pipe into cube shaped molds then place in a blast chiller until the dessert is assembled.

Alunga™ mousse

Used products: Alunga™ mousse

  • 2.1 oz
    unsweetened concentrated milk

Preparation: Alunga™ mousse

Boil

Preparation: Alunga™ mousse

Pour over then mix with

Used products: Alunga™ mousse

  • 10.6 oz
    thick cream

Preparation: Alunga™ mousse

Add

Mix with a hand blender.
Chill overnight in the fridge.
Whip to a foam then pipe in lines on a sheet of Nougatine.
Place another sheet of Nougatine on the piped milk chocolate mousse.

Zéphyr™ mousse

Used products: Zéphyr™ mousse

  • 2.1 oz
    unsweetened concentrated milk

Preparation: Zéphyr™ mousse

Boil

Preparation: Zéphyr™ mousse

Pour over then mix with

Used products: Zéphyr™ mousse

  • 10.6 oz
    thick cream

Preparation: Zéphyr™ mousse

Add

Mix with a hand blender.
Chill overnight in the fridge.
Whip to a foam then pipe in lines on a sheet of Nougatine.
Place on the first Nougatine sheet with the Alunga™ mousse.