Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile

Total Time:
1 hr 12 min
Prep:
1 hr
Cook:
12 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Chocolate sheet:
  • 1 3/4 cup heavy cream
  • 1 cup water
  • 1/2 cup sugar
  • 1 1/2 teaspoons carrageenan
  • 1 cup 40 percent dark chocolate chips, melted
  • Cocoa nib cream:
  • 1 cup heavy cream, plus 1 cup
  • 1 cup cocoa nibs
  • 4 sheets bronze gelatin, bloomed
  • 1/4 cup egg whites
  • 1/2 cup sugar
  • Port sauce:
  • 3 cups port
  • 4 cloves
  • 2 sticks cinnamon
  • 1 star anise
  • 1 whole allspice
  • For cocoa nib tuiles:
  • 1/2 cup isomalt
  • 1/2 cup cocoa nibs
  • 1/4 cup ground shortbread cookies
  • Raspberries for garnish
  • To make the chocolate sheet:
Directions
To make the chocolate sheet:

In a saucepan, mix the cream, water, sugar, and carageenan. Add the melted chocolate and bring to a boil, stirring continuously. Pour through a chinois onto an acetate-lined quarter sheet pan. Let set.

To make the cocoa nib cream:

Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs. Simmer for 5 minutes, and then pour into a blender and blend well. Transfer to a bowl and add the gelatin.

In a medium bowl, whip the whites and sugar to medium peaks. Fold the whites into the cocoa nib mixture. Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture. Pour onto an acetate lined quarter sheet pan.

To make the port sauce:

In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.

To make the cocoa nib tuiles:

Preheat the oven to 375 degrees F.

Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder. Sift onto a parchment paper-lined sheet tray. Bake for 7 minutes. Let cool slightly and cut into desired shape.

To assemble:

Gently place the chocolate sheet atop the cocoa nib cream sheet. Using a ring cutter, cut out a circle or square. Top with a similar size cocoa nib tuile. Garnish with a few fresh raspberries dressed in the port sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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