White Chocolate Mousse:
250g white chocolate
630mL semi-whipped thickened cream
65g caster sugar
3 egg yolks
50mL cream
Warm Chocolate Torte:
500g dark chocolate
350g unsalted butter
12 eggs
60g self raising flour
280g caster sugar
Chocolate Fudge Sauce:
200g chocolate couverture
100g unsalted butter
250mL thickened cream
100g brown sugar
Chocolate Sorbet:
300g Dutch cocoa powder
300g cups dark brown sugar
250g caster sugar
1.25L water
White Chocolate Mousse:
Semi whip thickened cream, place in fridge.
Melt white chocolate in a bowl, over slowly boiling water. Set aside.
Over the boiling water, in another bowl whisk the egg yolks, sugar and 50mL cream until thickened (be careful not to overcook eggs).
Add melted chocolate to eggs and sugar. Allow to cool for 10 minutes. Fold in whipped cream, allow mousse to set.
Warm Chocolate Torte:
Line a cake tin with silicon paper.
Melt the chocolate and butter over a double boiler pan, then cool slightly and put to the side.
Whisk the eggs and sugar in mixer until light and fluffy. Fold in sifted flour, then add chocolate and butter mixture.
Pour combined mixture into the cake tin and bake at 160 C for one hour.
Allow to cool in cake tin before portioning.
Chocolate Fudge Sauce:
Place sugar and butter in saucepan, and add chocolate couverture. Lastly add the cream and gently heat until ingredients melt to form sauce.
Chocolate Sorbet:
Place the cocoa, sugar and water in a saucepan over medium heat and whisk to dissolve.
Reduce heat and simmer for 15 minutes, stirring occasionally to prevent it from catching.
Strain into a bowl and place over a larger bowl of iced water to chill.
When the mixture is very cold, pour into a plastic container and freeze for 2 hours or until ice crystals have formed around the edges. Freeze in an ice cream maker following manufacturer's directions.
Assemble all on a rimmed plate, and garnish with seasonal flowers and micro leaves.
