Serves 8
Ingredients
Bitter chocolate
Chocolate pastry
15g dark chocolate (75% cocoa)
20g cream
1 egg
10g brown sugar
40g passion fruit sauce
10ggelatin
Mousse
200gdark 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
40gglucose
4 star anise
Spiced truffle
40gsugar
10g honey
100gcream
150gmilk chocolate
10gglucose
2ggingerbread
100gwhite chocolate
100gpowdered sugar
Method
Bitter chocolate
Melt the chopped chocolate in the hot cream. Whiskthe egg and sugar and incorporate the chocolate and creaminto the mixture. Dissolve the gelatin in the passion fruit sauce.On a 15×15 square base layer with cookedchocolate pastry, passion fruit jelly, and thechocolate mixture and freeze. Once frozencut intobars of3x8.
Mousse
Melt the chocolate in a water bath at 40ºC andstir in the butter, one third of Italian meringue and whipped cream until the mixture is elastic.Stir in the remaining cream, mixed with theegg,a pinch of salt and sugar. Transfer the mousseinto a piping bag with ribbed edges.
Star anise ice cream
Mix the cream,milk,sugar, glucose and star anise, and heatup 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 andpour 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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