Categories
Chocolate Mirror Glaze

Ruby Double Chocolate Dessert


Recipe makes 6 desserts

Pâte Sucrée/ Sugar Dough

Ingredients

62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt

Preparation:

Mix soft butter in a bowl.
Add powdered sugar and mix until it’s just combined.
Gradually add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better and you’ll get more airy and fluffy cakes)
Add flour, salt and knead until smooth. You can do this in a KitchenAid or with a spatula.
Wrap in plastic and rest in the fridge overnight. (the thinner the dough the faster it cools)
Roll out the cooled dough to 3 mm.
Cool for 30 minutes and then bake in the oven at 175°C for 10-15 minutes and let them cool completely. Make sure it doesn’t get brown. The tart is perfect when it has no color.

You can freeze the leftover sugar dough for up to 2 months.

Ruby chocolate brownie

Ingredients

110 g eggs
220 g sugar
100 g Ruby chocolate (1)
220 g unsalted butter
x Red food colouring
210 g flour, sifted
100 g dark chocolate, chopped (2)
250 g dark chocolate, tempered
20 g hazelnuts, chopped

Preparation:

Melt Ruby chocolate and butter.
Add food colouring.
Beat eggs and sugar for about 10 minutes until the mixture doubles.
Add melted chocolate-butter mixture.
Gently fold in sifted flour.
Add chopped chocolate.
Pour them into a piping bag and fill it into tartelette rings.
You can also pour it into the baking tray and cut the desired shape out after baking.
Bake for about 18 minutes.
Unmold and put them in the freezer.
Mix tempered chocolate and chopped hazelnuts together.
Press two bamboo sticks inside the brownies.

Dip them into the chocolate hazelnut coat.

Italian meringue

Ingredients

60 g egg whites
30 g water
90 g sugar

Preparation

Cook water and sugar to 118 degrees. Meanwhile beat egg whites until soft peaks.
Pour over the syrup slowly.
You can freeze the leftover for up to 1 month.

Ruby chocolate mousse

Ingredients

92 g raspberry puree
4 g lemon juice
22g Ruby Chocolate
2 g gelatin
42 g Italian meringue
115 g heavy cream

Preparation

Whip heavy cream to soft peaks (90%)
Warm up raspberry puree and lemon juice to 40°C.
Add ruby chocolate and melt to 35°C.
Add gelatin and mix well.
Fold Italian meringue into puree-mixture.
Fold in whipped cream.
Fill mousse half way through into a silicon mold.
Freeze for at least 4 hours.

Crumbles

50 g flour
50 g ground nuts, e.g. hazelnuts, tree nuts or almonds
50 g sugar75 g cold butter, in small pieces

Preparation

Knead all ingredients by hand until everything is just combined.
Put it on a baking tray lined with baking paper.
Bake at 175°C for approx. 18 minutes.
Crush it until you have nice crumbles.

Raspberry Ruby Chocolate Mirror Glaze

Ingredients

50 g water
100 g sugar
100 g glucose
64 g raspberry puree
6 g gelatin
110 g Ruby chocolate

Preparation

Soak gelatin in water for 10 minutes.
Heat water, sugar and glucose to 103°C.
Add raspberry puree and gelatin.
Pour over Ruby chocolate and mix with an immersion blender.
Strain through a sieve, tap over a counter to remove the remaining air bubbles.
Use at 26-28 degrees.
Pour mirror glaze over the frozen ruby chocolate mousse.
I added some crumbles on the side.

Plating

Place the baked sweet dough on a plate.
Add the chocolate covered brownie. (Use mirror glaze as “glue”)
Place the frozen ruby chocolate mousse on top.
Add gold leaf and the chocolate feather.

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Italian meringue

Ingredients

30 g water
90 g sugar

60 g egg whites

Preparation

Cook water and sugar to 118 degrees. Meanwhile beat egg whites until soft
peaks.
Pour over the syrup slowly.
You can freeze the leftover for up to 1 month.

Ruby chocolate mousse

Ingredients

45 g raspberry puree
4 g lemon juice
11 g Ruby Chocolate
2 g gelatin
20 g Italian meringue
56 g heavy cream Preparation

Whip heavy cream to soft peaks (90%)
Warm raspberry puree and lemon juice to 40°C.
Add ruby chocolate and melt to 35°C.
Add gelatin and mix well.
Fold Italian meringue into puree-mixture.
Fold in whipped cream, fill up the small silicon ball mold and freeze for at least 4 hours.

Coconut mousse

140 g coconut pulp
6 g Malibu or Rum
4 g gelatin
125 g heavy cream
31 g Italian meringue
10 g coconut cubes, dried (optional)

Preparation:

Whip heavy cream to soft peaks.
Mix coconut pulp and rum together. Add melted gelatin. Fold in heavy cream, Italian meringue
and coconut cubes. Pour coconut mousse into a piping bag with a round tip and fill ¾ into the low poly silicon mold.
Unmold the small ruby chocolate mousse balls and press them inside the coconut mousse.
Freeze for at least four hours.

Crumble

50 g flour
50 g ground coconut
50 g sugar
75 g cold butter, in small pieces

Preparation

Knead all ingredients by hand until everything is just combined.
Put crumbles on a baking tray with baking paper.
Bake at 175°C for approx. 18 minutes.
Crush until you have nice crumbles.

Cocoa butter layer

Ingredients

130 g cocoa butter
130 g white couverture
x Silver food colouring

Preparation

Melt both ingredients separately in microwave or over a bain-marie.
Mix everything together and make sure it’s 45 degrees.
Dip the frozen hemispheres into the cocoa butter.
Let it set (takes a few seconds) and place it on your plate.

Garnishing

I added some pineapple leaves to the stone, but you can also make them out of green colored chocolate. Add some ground coconut, crumbles, mango cubes and you’re done.

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