OK - It's no surprise that I adore chocolate.... all sweets really. But there is just something about chocolate that gives comfort (maybe it's the emotional girl in me that needs the chocolate fix every now and then.) So when I come across a recipe that begins with "Dark Chocolate Ganache" I get sucked in instantly - I don't care what else is in it. Though I try and try to be good and eat right and work out (and avoid the sweets sitting in the office kitchen,) I realize that nothing is worth giving up decadent desserts like this. I cannot wait to make this - perhaps this will be saved to make and enjoy with my friend Lauren the next time she is in town... she loves chocolate too...
I. Dark Chocolate Ganache
1 cup heavy cream
2 tsp. corn syrup
1 tb. butter
12 oz. bittersweet chocolate
1/2 cup of crushed chocolate cookies, your choice
Combine cream and corn syrup in a small saucepan and bring to boil.
Pour over chocolate and stir.
Let sit for 2 minutes. Add butter and stir.
Pour half of the ganache into a bowl and mix with the crushed cookies.
Pour the ganache/ cookie mixture into a bottomless rectangular mold on a silpat lined tray, spread out evenly and refrigerate until firm. Save the other half for the mousse recipe below.
II. Pate a Bombe
8 oz. sugar
2 oz.corn syrup
4 oz. water
3 oz. egg yolks
Cook the sugar, corn syrup and water to 240 degrees Farenheit. In the meantime, whip the yolks until they turn fluffy and pale. Slowly add the cooked sugar to the yolks and continue beating until the bowl has cooled. This may take about 10 minutes. This mixture can also be made in advance and stored in the refrigerator. To bring to mixture back to working temperature defrost in microwave for about 5 seconds. Leftover will keep for several weeks and can be used in additional mousse desserts.
III. Dark Chocolate Mousse
Remaining chocolate ganache, warm and melted.
3 oz. pate a bombe
2 sheets gelatin soaked in cold water
1 3/4 c cream whipped into stiff peaks
Rigorously stir 3 oz. of the bombe into the remaining melted ganache until thoroughly incorporated and set aside.
Use hands to gently squeeze the water out of the softened gelatin. Place in tiny dish and microwave for about 7 seconds until just melted.
Slowly add melted gelatin to the warm mousse/bombe mixture stirring very rigorously with each addition. Use a metal spoon. You need to do this so that the gelatin does not get stringy in the mousse mixture. When done give the mixture the once over with a whisk until perfectly smooth.
Add 1/2 cup of whipped cream to mousse/bombe/gelatin mixture and stir well. Return to whipped cream bowl and push the whipped cream off to the side leaving a space at the edge of the bowl. Pour the chocolate mixture into the space and gently fold the chocolate into the whipped cream until no streaks remain.
III. Milk Chocolate Mousse
The recipe is the same for the Dark Chocolate Ganache and Mousse. Simply substitute good quality milk chocolate.
IV. Chocolate glaze
2/3 cup heavy cream
2/3 cup heavy cream
- 4 ounces bittersweet chocolate, finely chopped
- 1 tablespoon corn syrup
- Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.
V. Assemble the cake. On top of the now firm bittersweet ganache add a layer of milk chocolate mousse. Chill until set. Add a layer of dark chocolate mousse. Chill until set. Add a layer of milk chocolate mousse. Chill until set. Carefully remove the mold. Glaze with chocolate. Garnish with dark chocolate shavings and cut into rectangles.
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