To kick National chocolate week off, I’ll give you three dessert recipes. There is the now infamous Chocolate tar ‘Marco Pierre White’, which was originally posted in August 2010; Dark chocolate delice, which is one of my favourite desserts; and a slight twist on a favourite, the Toffee centered fondant.
Chocolate Tart “Marco Pierre White”
- 450g Dark Chocolate (70%)
- 3 Eggs, beaten
- 200ml Milk
- 350ml Double cream
Melt the chocolate & reserve, Mix the milk & cream together.
Bring to the boil, pour on to the eggs, whisk together.
Pass this mix straight on to the melted chocolate.
Pour into ready baked tart case, place into the preheated oven in the top 1/3, at 180°C and turn off.
For a 12” case 45 mins, for 8” 30mins.
NOTE: Obviously all ovens are different, should the tart appear to be still runny after the prescribed time turn the oven on at 120°C just to finish. Should there be any left, don’t refrigerate it as this will change the texture.
Dark chocolate delice
There are three component parts to this dessert; the sponge, the mousse & the jelly. Any one of them can be omitted, but it does demish the final result, in doing so.
Chocolate sponge – for base
- 6 Egg, separated
- 110g Caster Sugar
- 40g Cocoa powder
Whisk ½ the sugar with the yolks to form a thick sabayon, sift the cocoa powder onto the sabayon. Make meringue with the whites and the remaining sugar & fold into the cocoa mix. Spread as required thickness and bake between two sheets of greaseproof paper.
- Bake @ 160ºC for 7minutes.
This will make a gastronome size baking sheet, but it freezes well for the future.
Chocolate delice mousse
- 160g Caster sugar
- 120ml Water
- 2 Eggs
- 4 (80g) Egg yolks
- 440g Dark chocolate
- 500ml Lightly whipped cream
Combine the sugar, water, whole eggs & the yolks, and whisk together over a bain marie to create a thick sabayon.
Melt the chocolate, then fold into the sabayon when they are at a similar temperature.
Fold in cream to the chocolate mixture, then transfer to metal rings (which already have the sponge in the base), leaving enough room for the chocolate jelly.
Refrigerate, when set add the jelly.
- 400ml Vanilla sorbet syrup
- 50g Quality cocoa powder
- 2½ Leaves bronze gelatine
Bloom the gelatine in cold water (directions here)
Warm the syrup & add the cocoa powder, whisk to fully incorporate & remove any lumps.
Add the softened gelatine, fully dissolved, then pass through a sieve into a jug or sauce funnel ready for topping the mousse.
Once the mousse is topped return to the fridge to set.
NOTE: If using agar agar, use the ratio of 0.3g per 100ml of liquid.
Toffee centered hot chocolate fondant
For the sponge
- 165g dark chocolate (at least 65%)
- 80g unsalted butter
- 4 eggs
- 100g castor sugar
- 55g plain flour
Place the chocolate and butter in a bowl over a pan of simmering water.
In separate bowl mix the eggs and sugar. once the chocolate and butter have melted add the egg and sugar mixture then carefully fold in the sieved flour with a spatula, place into the fridge to set.
For the toffee centre
- 100g castor sugar
- 100g glucose
- 100g double cream
- 20g milk
Place the sugar and glucose in a pan and cook on a medium heat until lightly golden brown.
Take the pan off the heat and add double cream and milk. mix well then allow to cool. place into a container and put into the freezer to set.
Firstly line the metal rings with greased baking paper and insure that there is also a piece covering the bottom of the ring. place the ring on the scales and weigh 80g of chocolate fondant mixture into it.
Then place 30g of toffee centre mixture(frozen) into the centre of the chocolate fondant. Push down gently with your finger. Place 10g of fondant mix ontop of the toffee centre.
Return to the fridge to chill for 1hour.
Place on a baking tray and bake in the oven for 13 minutes at 200ºc.
National Chocolate week runs from October 13th to 19th
The recipes & dishes used on ChefHermes.com for National chocolate week, I’ve used samples sent from Callebaut chocolate, no payment has been received to promote their products