Back Print

Recipes 2004 - 05

Chocolate desserts

Chocolate & fruit

Mousse au chocolate

  • 75 g egg yolk
  • 25 g sugar mix until it is creamy
  • 50 g cream
  • 50 g sugar syrup bring to a boil and scald briefly
  • with the egg yolk
  • 150 g couverture "Tanzanie"
  • 100 g couverture "Papouasie" liquify and add to the stock of
  • egg-yolk
  • 75 g egg-white
  • 25 g sugar whisk warm and cold until stiff
  • 250 g cream whisk and fold in
  • chocolate chips

Grapefruit – Passion fruit cream

  • 90 g cream bring to a boil and add hot into
  • 30 g egg yolk the egg yolk
  • 85 g grapefruit-juice
  • 40 g passion fruit-juice
  • 15 g sugar bring to a boil and to the stock
  • 5 g gelatine
  • 40 g instant vanilla pudding mix
  • 20 g butter add to the hot stock and mix
  • Soak Amaretti in passionfruit juice
  • For the Amaretti-layer: mix Amaretti with couverture and nougat and roll out to 3 mm.

Cranberry sauce – fruit mirror

  • 80 g reduction of apple juice bring to a boil apple juice
    ( 160 g apple juice reducted to 80 g ) and sugar
  • 120 g cranberries add cranberries and bring to
  • 50 g sugar a boil until the cranberries
  • start to be glassy
  • sift the mass
  • add starch-flour until the mass gets thick
  • when is already cold season to taste with yogurt and cream

Dessert made at the World Chocolate Masters 2005 Finals in France.

Top