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Chocoholics Delight
Recipe by Tash Shan
- Steps
- Ingredients
Ingredients
Dark Chocolate Granita
Chocolate and Cointreau Mousse
Chocolate Fondant
Butter Shortbread
Tuile
Garnish
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Steps
- Place caster sugar, cocoa powder and 1 cup water into a small saucepan and stir to combine. Place over low heat until sugar is dissolved. Pour into a shallow tin (about 20 cm x 30 cm) and place into the freezer until just set, about 60-75 minutes. Remove from the freezer and using a fork, break up the frozen mixture until it is quite slushy. Return to the freezer until just set, about another 15 minutes then break up with a fork again. Set aside in the freezer until ready to plate.
- Meanwhile, to make the Chocolate mousse, place the chocolate in a heatproof bowl on top of a saucepan of barely simmering water and allow to melt. Remove the bowl from the heat and allow chocolate to cool for a few minutes. Add the egg yolks and Cointreau and stir to combine.
- In a separate bowl, whisk the egg whites until soft peaks form. Add the sugar and continue whisking until firm peaks form. Add ¼ of the whisked egg whites to the melted chocolate mixture and fold in thoroughly. Add the remaining whisked egg whites and fold in gently until completely combined. Transfer to 4 serving glasses. Cover with plastic wrap and place in the fridge to cool.
- Preheat oven to 180 C and grease 4 x 150ml ramekins.
- To make the Chocolate Fondant, place the chocolate and butter in a heatproof bowl on top of a saucepan of barely simmering water and allow to melt. Remove the chocolate/butter mixture from the heat, add the flour and sugar and stir to combine. Add the eggs, one at a time, mixing thoroughly. Divide mixture between the ramekins and place in the oven to bake until the outside is set but the inside is still runny, about 10-12 minutes.
- Meanwhile, to make the shortbread, combine the plain flour and rice flour in a small bowl.
- In an electric mixer, cream the butter and sugar until pale. Add the flour mixture and mix until just combined.
- Place the mixture between 2 sheets of parchment paper and roll to 6mm thick. Cut out 8 shortbread using a 6 cm cookie cutter. Place the shortbread on a paper lined baking tray and bake in the oven about 10 minutes or until golden brown. Remove from oven and set aside on a cooling rack until needed.
- To make the tuile, place the egg white and sugar in a small bowl and stir to combine. Add the flour, melted butter and vanilla extract and stir until smooth. Using a spatula, spread a 1 mm thick layer on a paper lined tray. Place in the oven and bake about 4 minutes or until batter has set. Remove from the oven and cut into 4 long strips. Return batter to the oven and continue to cook another 8-10 minutes or until the batter takes on a light, golden brown colour. Remove the batter from the oven and immediately wrap each strip around the handle of a whisk to form the tuile. Leave to set.
- To serve, place a chocolate fondant on each plate. Dust with icing sugar and sprinkle with raspberries. Add 1 or 2 shortbread and a tuile to each plate. Serve with a glass of chocolate mousse and a small bowl of granita.
