0.0 – 0 reviews • American
| Level: |
Advanced |
| Total: |
2 hr 9 min |
| Prep: |
1 hr 30 min |
| Inactive: |
9 min |
| Cook: |
30 min |
| Yield: |
8 servings |
Ingredients
- 1/2 cup white chocolate, melted
- 3 cups extra-bitter chocolate, tempered
- 1/4 cup milk
- 2 ounces milk chocolate, chopped fine
- 2 ounces extra-bitter chocolate, chopped fine
- 2 ounces butter, unsalted and cubed
- 1/2 orange, grated
- 1/4 cup espresso extract
- 3 egg yolks
- 1/4 cup sugar
- 12 ounces creme fraiche
- 6 ounces heavy cream
- 3 ounces sugar
- 3 cups chocolate cake, diced
- 2 cups water
- 1/2 cup espresso beans, crushed
- 5 ounces sugar
- 8 ounces extra bitter chocolate, chopped
Instructions
- With a small paintbrush, paint a few strokes of the white chocolate on the inside of the box. Allow the white chocolate to dry. With a slightly larger paintbrush, paint the inside of the box with the extra-bitter chocolate. Shake out the excess, and allow the boxes to dry. Once the chocolate has solidified, place boxes in refrigerator and keep cool.
- In a medium sized bowl, place the milk, milk chocolate, extra bitter chocolate, butter, orange zest, and espresso extract. Set bowl over a double boiler and melt the ingredients.
- In a mixer, combine the egg yolks, 1/4 cup of sugar, and whip for 4 to 5 minutes, until pale and fluffy. Remove from the machine and fold into melted chocolate mixture. In a separate bowl, combine the creme fraiche, heavy cream, and the 3 ounces of sugar, and whisk until soft peaks.
- Pour the contents of the chocolate mixture into the whipped cream and whisk together until incorporated. Carefully fold in the diced chocolate cake. Place the mousse into a pastry bag and pipe mousse into the chocolate cubes filling the molds completely. Smooth the tops, and place molds into refrigerator overnight.
- Combine the water, espresso beans, and sugar in a saucepan and bring to a boil. Once mixture has come to a boil, pour over the chopped chocolate, and whisk until smooth. Pass through a chinois and strain. Place in an ice bath to cool. Run through an ice cream machine according to the manufacturer’s instructions.
- To serve dish, slightly warm cubes with hands and turn over on a plate. With an ice cream scoop, place two scoops on plate next to the cube.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
1746 |
| Total Fat |
92 g |
| Saturated Fat |
47 g |
| Carbohydrates |
229 g |
| Dietary Fiber |
10 g |
| Sugar |
102 g |
| Protein |
20 g |
| Cholesterol |
250 mg |
| Sodium |
739 mg |