Chocolate Elements Plate

Chocolate Elements Plate


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
250 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 & 50mls cream until thickened. - (be careful not to overcook eggs)
Add melted chocolate to Eggs & 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 & butter over a double boiler pan, then cool slightly and put to the side.
Whisk the eggs & sugar in mixer until light and fluffy.
Fold in Sifted Flour, then add chocolate & butter mixture.
Pour Combined mixture into the cake tin and bake at 160° 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, sugars 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.

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