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The Pocket Watch Chocolate Dessert
Dessert

The Pocket Watch Chocolate Dessert

4 hServes 8Nutri-Score E€€€
from @amauryguichon11 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chocolate chip cookie (double chocolate chip, baked and cooled)Bakery200 g
  • hazelnut flour (ground hazelnuts)Nuts & seeds80 g
  • egg white (for the financier sponge)Other120 g
  • butter (browned)Dairy80 g
  • powdered sugarPantry100 g
  • flour (sifted)Grains40 g
  • coffee (strong brewed, for the cream)Beverages100 ml
  • heavy cream (for the coffee cream)Dairy300 ml
  • gelatin (bloomed in cold water)Pantry8 g
  • sugar (for the caramel)Pantry150 g
  • vanilla (extract)Pantry5 ml
  • dark chocolate (chopped, for the mousse, glaze and decorations)Pantry400 g
  • egg yolk (for the mousse)Other60 g
  • cocoa butter (for the mirror glaze)Pantry60 g
  • condensed milk (for the mirror glaze)Dairy100 g
  • glucose syrup (for the mirror glaze)Pantry60 g
  • gold dust (edible, for stamping the numbers)Other2 g
  • isomalt (for the sugar dome)Pantry300 g

per serving

Nutrition

701kcal

Carbs
78 g
Proteins
8 g
Fat
40 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Saucepan ×2
  • Whisk
  • Baking tray
  • Cake pan
  • chocolate mold
  • Kitchen thermometer
  • Immersion blender
  • Sieve
  • Pastry brush

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 7

  8. Stamp the numbers with gold dust

    • Stamp the numbers on top of the glazed dessert.
    • Dust with gold powder.
    Step 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.
    Step 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.
    Step 10
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