8 Feb 2017
In the lead up to Valentine’s Day we asked our hospitality and cookery teachers to share their favourite recipes. This classic chocolate dish with a twist comes courtesy of Chef Fischer, one of our Warwick teachers.
- 390g Callebeaut dark chocolate
- 600ml fresh cream
- 6 eggs (6 yolks and 4 egg whites)
- 70g castor sugar
- Combine 390g dark chocolate and 200 ml of cream in a bowl and melt over a double boiler
- In a separate bowl, whip 400 ml fresh cream into soft peaks
- Combine 6 egg yolks and 50g of castor sugar in a bowl and whisk over a double boiler to a sabayon (that’s a fancy way of saying mousse-like consistency)
- Combine 4 egg whites and 20g of castor sugar and whisk to a meringue
- Add 1/2 a cup of the whipped cream with the melted chocolate and fold together
- Add the remaining cream to the meringue and fold together
- Add the sabayon to the chocolate mixture and fold together
- Add the two mixtures together and fold together till smooth and well combined
- Pour into a plastic container and refrigerate until set
Salted caramel drizzle
- 250g castor sugar
- 150ml fresh cream
- 150g diced butter
- Sea salt to taste
- In a heavy based saucepan place the sugar and enough water to wet the sugar (utill it resembles wet sand), stir until the sugar has dissolved
- Raise the heat and cook without stirring till a rich golden caramel is obtained
- Remove from heat and whisk in the cream a little at a time
- Whisk until caramel has dissolved
- Whisk in the butter a little at a time until the butter has fully dissolved
- Season with sea salt to taste
To serve, scoop a spoon of chocolate mousse onto a dish, drizzle the salted caramel on top and serve with your favorite ice cream and/or crushed honeycomb. Enjoy!
For more information about hospitality and cookery courses available at TAFE Queensland visit www.tafeqld.edu.au.
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