Desserts & Pastries

The World of Chocolate

by Marta Hilmar
written by Marta Hilmar
The World of Chocolate

There are special days which require special food. On those days we spend quite a lot of time in the kitchen. Out of one of those days came out this special dessert, called The World of Chocolate. It is composed of three different chocolates, and some extra chocolaty components. It is bursting with bitter chocolate flavors, and textures. It is perfect dessert in the winter time or early spring, when not many local fruits is freshly available.

“SPECIAL DAYS REQUIRE SPECIAL FOOD!”

Caramelized white chocolate mousse is always the star of the dessert. Alongside a very sweet caramel flavor comes two darker chocolates which make it a perfect contrast. Chocolate mousse made with 70% chocolate and chantilly of 55% chocolate. All three are laying on the bottom of a slightly nutty flavor of chocolate soil.

Dessert for a real chocolate lover!

Makes4 portions

TimeTotal time: 2 h

Dark Chocolate Mousse

  • 2 egg yolks
  • 70 g sugar
  • 35 ml water
  • 100 g dark chocolate 70%
  • 160 ml double cream

Caramelized White Chocolate Mousse

  • 110 g white chocolate
  • 180 g double cream (separate 25 g)
  • 1 gelatine leaf bloomed
  • 60 g egg yolk
  • 38 g caster sugar

Chocolate Chantilly

  • 200 g chocolate 55%
  • 175 ml water
  • ice cubes
  • chocolate nibs

Chocolate soil

  • 100 g almonds
  • 80 g caster sugar
  • 50 g flour
  • 50 g cocoa
  • 60 g melted butter

1

To make dark chocolate mousse, place the egg yolks in a large bowl and whisk together until thick and creamy. Place a pan with sugar and water over a low heat. Stir together until the sugar has dissolved completely.
  • 2 egg yolks
  • 70 g sugar
  • 35 ml water

2

Bring the sugar syrup up to 104°C, then remove from the heat and slowly trickle the hot liquid into the beaten eggs, whisking continuously until the mixture has cooled completely.

3

Melt the chocolate over the steam. Gently fold above mixture in the melted chocolate until combined. In a separate bowl, whip the double cream to soft peaks and fold it carefully into the chocolate mixture. Cover the mousse and chill in the fridge until ready to serve.
  • 100 g dark chocolate 70%
  • 25 ml double cream

4

Melt white chocolate in a pan over a low-medium heat. Keep cooking and stirring until golden brown. Deglaze with the cream. Remove from the heat and mix in bloomed gelatin leaf.
  • 110 g white chocolate
  • 155 g double cream
  • 1 gelatin leaf bloomed

5

Whisk egg yolks with the caster sugar until pale and fluffy, then fold through the chocolate mixture. Semi-whip double cream to soft peaks and fold through the chocolate egg yolk mix. Place in the fridge to set.
  • 60 g egg yolk
  • 38 g caster sugar

6

For the chocolate chantilly, bring the 400ml of water to the boil and pour over the chocolate in a large metal bowl. Stir until completely melted. Place the bowl on top of a bowl of ice and whisk until thick and aerated. Rest in the fridge. When serving garnish with chocolate nibs.
  • 200 g chocolate 55%
  • 160 ml water
  • chocolate nibs

7

Mix all of the ingredients for the chocolate soil together well and spread evenly onto a baking tray lined with parchment paper. Bake at 160°C for 20 minutes, stirring every 5 minutes. Once baked, leave to cool then store in an airtight container.
  • 100 g almonds
  • 80 g caster sugar
  • 50 g flour
  • 50 g cocoa
  • 60 g melted butter
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