Black Gold

Serves 12
  • Steps
  • Ingredients


  • Preheat oven to 190C.
  • For the Roasted Chocolate Coffee Soil, line a baking tray with baking paper and evenly spread out the chocolate over the tray.
  • Cook in the oven until chocolate is starting to bubble and crack starting to slightly brown around the edges, about 8-10 minutes. Take care to avoid chocolate burning.
  • Remove from oven, sprinkle with ground coffee and a very small pinch of salt. Set aside to cool completely.
  • Break up the roasted chocolate with your fingers, ensuring to get an even mixture of fine crumbs and some chunky pieces to resemble rocky soil. Set aside in a cool place until required.
  • For the Black Craquelin, place all ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix until the butter is incorporated and a smooth dough forms.
  • Place the ball of dough between 2 sheets of baking paper, flatten with your hand then roll out until 1-2mm thick. Transfer to a large baking tray then remove the top layer of paper.
  • Using a 5cm round cutter, cut out 12 discs in the dough. Place the tray into the freezer for 10-15 minutes while you prepare the Choux Pastry. Remove from the freezer and remove the excess dough from around the circles. Return to the freezer until required.
  • For the Black Chocolate Choux Buns, line a large baking tray with baking paper. Sift the flour and cocoa powders into a small bowl.
  • Melt the butter in a medium saucepan over low heat. Add the water, milk, caster sugar and salt. Increase the heat, stirring to ensure the sugar and salt are fully dissolved then bring to the boil.
  • Add the flour and cocoa powder into the boiling mixture all at once and mix vigorously with a wooden spoon.
  • Stir over the heat until a ball of dough forms and pulls away very cleanly from the sides of the saucepan. To test it is ready, a spoon should stand up in the ball of dough without falling over.Remove from heat.
  • Transfer the dough to the clean bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 2 minutes to dissipate steam and allow dough to cool to at least 40C.
  • Add the eggs a little at a time, beat well after each addition. Scrape down the inside of the mixing bowl and beat until mixture is smooth and glossy.
  • Spray or brush baking paper on tray with a little water.
  • Fit a piping bag with a 1cm round nozzle and fill with choux dough. Pipe 12 rounds of dough, about 4 – 4.5cm in diameter, 5cm apart, straight down onto the sheet, keeping the shape as smooth as possible with no ripples.
  • Remove Craquelin from the freezer and quickly one on each on each round of piped dough.
  • Bake in the oven, without opening the door, for 20 minutes. After 20 minutes, quickly check that choux are lightly browned.
  • Using a toothpick or metal skewer to pierce each bun and cook for a further 5-10 minutes, reducing the oven temperature to 170C if buns are browning too quickly.
  • Turn off the oven, prop oven door ajar and allow buns to dry out for a further 10 minutes. Remove from the oven and set aside to cool completely.
  • For the Black Truffle Zabaglione, half fill a medium saucepan with water and bring to a simmer.
  • Place caster sugar and truffle into a metal bowl and rub together with your fingers.
  • Add the eggs yolks and Masala and whisk to combine.
  • Place over the saucepan of simmering water and continue to whisk constantly mixture until thick and almost doubled in size, about 8-10 minutes.
  • Remove bowl from the heat and place over a bowl of ice and whisk until completely cool. Reserve 3-4 tablespoons to serve.
  • Whisk the cream in a separate bowl to soft peaks and gently fold through remaining cold Zabaglione. Place in the fridge to cool completely.
  • To assemble, fit a piping bag with a small round piping nozzle and fill the piping bag with Zabaglione filling.
  • Make a small opening in the base of cooled choux buns with a sharp knife. Carefully pipe the filling into the buns until they are as full as possible.
  • To serve, arrange filled choux on a serving plate. Pipe reserved filling around the choux, add some Roast Chocolate Coffee Soil between Zabaglione. Add a little shaved truffle to taste. Add whole, half and sliced blueberries and scatter with native mint leaves. Serve immediately.

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