Serves 8



Bitter chocolate

Chocolate pastry

15g dark chocolate (75% cocoa)

20g cream

1 egg

10g brown sugar

40g passion fruit sauce

10g gelatin



200g dark chocolate (70% cocoa)

Edible gold leaf

150g chocolate Amedei milk

30g sugar

1 egg

1 pinch of salt

80g whipped cream

80g Italian meringue

20g butter cream


Star anise ice cream

150g milk

150g cream

25g sugar

40g glucose

4 star anise


Spiced truffle

40g sugar

10g honey

100g cream

150g milk chocolate

10g glucose

2g gingerbread

100g white chocolate

100g powdered sugar



Bitter chocolate

Melt the chopped chocolate in the hot cream. Whisk the egg and sugar and incorporate the chocolate and cream into the mixture. Dissolve the gelatin in the passion fruit sauce. On a 15x15 square base layer with cooked chocolate pastry, passion fruit jelly, and the chocolate mixture and freeze. Once frozen cut into bars of 3x8.



Melt the chocolate in a water bath at 40ºC and stir in the butter, one third of Italian meringue and whipped cream until the mixture is elastic. Stir in the remaining cream, mixed with the egg, a pinch of salt and sugar. Transfer the mousse into a piping bag with ribbed edges.


Star anise ice cream

Mix the cream, milk, sugar, glucose and star anise, and heat up to 80ºC and leave to infuse until cool and filter. Put the mixture into ice cream maker.


Spiced truffle

Melt the sugar and honey to 140ºC. Remove from the heat and pour in the cream, glucose, chopped chocolate and spices. Once at 30ºC seal and cool. Once cold, roll the chocolate and dip into the powdered sugar. 


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