Recipe courtesy of David Burke
Chocolate Espresso Cube
- Level: Advanced
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1746
- Total Fat
- 92
- Saturated Fat
- 47
- Carbohydrates
- 229
- Dietary Fiber
- 10
- Sugar
- 102
- Protein
- 20
- Cholesterol
- 250
- Sodium
- 739
- Total: 2 hr 9 min
- Prep: 1 hr 30 min
- Inactive: 9 min
- Cook: 30 min
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
Directions
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.