I am currently having a blogger’s block, so I cant write any lengthy post right now (not that I always do.. but, yeah)
I would not label this dessert as a to die for, but in terms of chocolate variations, i think it’s one of the best example. It has so many elements in it; Chocolate Mousse, Sponge, Choc Croquant, Choc Sorbet, Choc Custard and Choc Caramel. I think it’s slightly OTT in a way that I had a syndrom called The Chocolate Overdose Syndrome after indulging in it.
*waits as photobucket is pulling my hair*
For the chocolate rings, they’re chocolate croquants made from glucose and fondant. I think it’s not so sensable to make them at home because, it’s not often home bakers store glucose and fondant at home. So, to substitute it, make a chocolate ring instead by spreading tempered chocolate on a piece of acetate and place it inside the ring and let it set.
That’s choco mousse in the ring and ice cream on top. On the left there’s chocolate custard and on the right there’s chocolate caramel sauce. In which I think both of them are non neccessary items as it’s FULL on Chocolate already.
Chocolate Mousse
170g Eggs
70g Sugar
225g Dark Couverture chocolate
375g Cream, Medium peak
Prepare a sabayon by whisking eggs and sugar in a bain marie. Use an electric hand whisker or take the dare and use your hands :P. The sabayon mixture should turn into a thick foamy mixture that’s light in colour, say, the colouur of a vanilla sponge cake. But becareful to not coagulate the eggs, keep the water simmering, not boiling. Then melt the couverture at 50 C and mix in part of the half whipped cream. Gently add in warm sabayon followed by the rest of the cream. Fold in slowly but do not over fold. Use immediately before it sets
PS: Because this recipe does not call for any amount of gelatin, (despite having chocolate in it as a setting agent), It’s slightly towards the softer, creamy mousse than one that sets and hold its shape.
I find that mousse that uses sabayon / pate bombe as base usually turns out smoother that using meringue, and the flavour is more intense too. Maybe it’s just a coincidental thing. One good thing about making pate bombe is that, it doesnt overmix as compared to egg whites.
Sorbet is a water based ice cream, I mean, ice concotion (since it doesnt have any cream). So it’s a mixture of sugar syrup plus fruit puree or any other flavours of likings. The thing with sorbet is that you can alter the sweetness of it before churning it and shout “it’s too late”. And it’s not too hard at all because… sugar syrup does not curdle.
Chocolate Sorbet
500ml water
100g Sugar (depending on individual)
200g Dark Couverture, chopped into small pieces
Dissolve sugar in water and keep it at 60-70 C. Adjust sweetness but keep the ratio of water and chocolate the same. So if you add 100ml of water, add … (really, please use the calculator) of chocolate. But bear in mind that dark couverture is used in this sorbet, so a lil extra sugar wouldnt really hurt 
When it’s ready, pour onto the dark couverture and stir till well incorporated. Strain the mixture and leave to cool for a couple of hours or preferabbly overnight. Churn according to ice cream machine’s instructions.
Caramelized nuts are so cute. I love ‘em 
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