Chocolate Espresso Cube

Total Time:
2 hr 9 min
Prep:
1 hr 30 min
Inactive:
9 min
Cook:
30 min

Yield:
8 servings
Level:
Advanced

Ingredients
  • Chocolate Cube:
  • 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
  • Chocolate Espresso Sorbet:
  • 2 cups water
  • 1/2 cup espresso beans, crushed
  • 5 ounces sugar
  • 8 ounces extra bitter chocolate, chopped
  • Special Equipment: For the chocolate cubes: 8 plastic boxes measuring 4-inches in height and 1 1/2-inches in width
Directions
  • 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN 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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