Special equipment: For the chocolate cubes: 8 plastic boxes measuring 4-inches in height and 1 1/2-inches in width
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of David Burke, Park Ave. Cafe