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The Pocket Watch Chocolate Dessert
Dessert

The Pocket Watch Chocolate Dessert

4 uVoor 8Nutri-Score E€€€
van @amauryguichon11 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • chocolate chip cookie (double chocolate chip, baked and cooled)Bakkerij200 g
  • hazelnut flour (ground hazelnuts)Noten en zaden80 g
  • egg white (for the financier sponge)Overig120 g
  • butter (browned)Zuivel80 g
  • powdered sugarVoorraadkast100 g
  • flour (sifted)Granen40 g
  • coffee (strong brewed, for the cream)Dranken100 ml
  • heavy cream (for the coffee cream)Zuivel300 ml
  • gelatin (bloomed in cold water)Voorraadkast8 g
  • sugar (for the caramel)Voorraadkast150 g
  • vanilla (extract)Voorraadkast5 ml
  • dark chocolate (chopped, for the mousse, glaze and decorations)Voorraadkast400 g
  • egg yolk (for the mousse)Overig60 g
  • cocoa butter (for the mirror glaze)Voorraadkast60 g
  • condensed milk (for the mirror glaze)Zuivel100 g
  • glucose syrup (for the mirror glaze)Voorraadkast60 g
  • gold dust (edible, for stamping the numbers)Overig2 g
  • isomalt (for the sugar dome)Voorraadkast300 g

per portie

Voedingswaarden

701kcal

Koolhydraten
78 g
Eiwitten
8 g
Vetten
40 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×3
  • Steelpan ×2
  • Garde
  • Bakplaat
  • Taartvorm
  • chocolate mold
  • Keukenthermometer
  • Staafmixer
  • Zeef
  • Bakkwast

stap voor stap

Bereiding

  1. Bake the double chocolate chip cookie base

    • Prepare the double chocolate chip cookie dough and spread it into a thin base.
    • Bake until set, then let it cool completely.
    Stap 1

  2. Make the hazelnut financier sponge

    • Whisk the egg whites with the powdered sugar, hazelnut flour and flour.
    • Fold in the browned butter, then bake the sponge until golden.
    • Cool and cut to fit the dessert.
    Stap 2

  3. Prepare the coffee cream

    • Warm the cream with the strong coffee.
    • Add the bloomed gelatin and mix until fully dissolved.
    • Pour into a mold and set in the fridge.
    Stap 3

  4. Cook the coffee vanilla caramel

    • Caramelize the sugar, then deglaze with the coffee.
    • Add the vanilla and a little cream, then cook until thick.
    • Let the caramel cool.
    Stap 4

  5. Whip the chocolate mousse

    • Melt the dark chocolate and combine with the egg yolks.
    • Fold in the whipped cream to obtain a light mousse.
    Stap 5

  6. Assemble the dessert

    • Layer the cookie base, financier sponge, coffee cream and caramel in the mold.
    • Top with the chocolate mousse and smooth the surface.
    • Freeze until completely firm.
    Stap 6

  7. Glaze with dark chocolate mirror glaze

    • Heat the dark chocolate with the cocoa butter, condensed milk and glucose syrup.
    • Blend, sieve and cool to glazing temperature.
    • Pour the mirror glaze over the frozen dessert.
    Stap 7

  8. Stamp the numbers with gold dust

    • Stamp the numbers on top of the glazed dessert.
    • Dust with gold powder.
    Stap 8

  9. Cast the chocolate crown and clock hands

    • Melt and temper the dark chocolate.
    • Cast the crown elements and clock hands in the molds.
    • Unmold and place the clock hands in the center of the dessert.
    Stap 9

  10. Make the sugar dome

    • Melt the isomalt and work it into a dome.
    • Place the dome over the dessert as the final touch.
    Stap 10
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