On Line Cookbook
Chocolate Star Gazing Observatory
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
L'Espalier, Boston, Massachusetts

  • Chocolate Mousse:
  • 1 lb (.5 kg) semi-sweet chocolate
  • 6 eggs separated
  • 1/2 lb (.2 kg) powdered sugar
  • 2 cups (475 ml) heavy cream
  • 1/4 cup (60 ml) armagnac
  • Chocolate Raspberry Cakes:
  • 1/4 oz (7 grm) chocolate liquor
  • 6 oz (168 grm) semi-sweet chocolate
  • 1/2 lb (.2 kg) butter
  • 1-1/4 cups (300 ml) seedless raspberry puree
  • 5 eggs, separated
  • 1 cup (225 ml) sugar
  • 1/2 cup (125 ml) cake flour
  • Chocolate Meringues:
  • 1/8 cup (30 ml) room temperature egg whites
  • 1/8 tsp (1 ml) cream of tartar
  • 1/8 cup (30 ml) plus 1/2 tbsp (7 ml) sugar
  • 1/4 cup (60 ml) powdered sugar
  • 1/2 tbsp (7 ml) cocoa powder
  • Chocolate Domes:
  • 6 oz (168 grm) bitter-sweet chocolate
  • 4 small balloons
  • Chocolate Bands:
  • 6 oz (168 grm) white chocolate
  • 4 9 inch by 1-1/2 inch wax paper strips
  • Chocolate Tuiles:
  • 4 oz (112 grm) unsalted butter
  • 2 oz (56 grm) honey
  • 1/2 cup (125 ml) powdered sugar
  • 1/8 cup (30 ml) cocoa powder
  • 1/2 cup (125 ml) all purpose flour
  • 2 large egg whites
  • Sugar Hook and Star:
  • 1/2 cup (125 ml) sugar
  • 1/2 tsp (2 ml) lemon juice
  • Chocolate Mousse:
  • Melt chocolate over double boiler with armagnac.
  • Meanwhile, whip yolks with 1/4 lb (.1 kg) powdered sugar to a ribbon stage.
  • Whip whites to soft peaks and add 1/4 lb (.1 kg) powdered sugar.
  • Whip to stiff, shiny peaks.
  • Whip heavy cream to soft peaks.
  • Fold cooled chocolate into yolk mixture.
  • Fold in whites.
  • Fold in heavy cream.
  • Chocolate Raspberry Cakes:
  • Melt chocolates and butter over double boiler.
  • Beat yolks with half the sugar to ribbon stage.
  • Fold into chocolate with puree.
  • Beat white to soft peaks.
  • Add the other half the sugar.
  • Fold into chocolate with cake flour sifted over the top.
  • Bake on 1/2 sheet pan at 350 degrees (175 C.) for 15 to 20 minutes.
  • Cool, then cut out 16 3 inch circles with a round cookie cutter.
  • Chocolate Meringues:
  • Beat whites until frothy.
  • Add cream of tartar.
  • Beat until soft peaks form and add 1/2 tbsp (7 ml) sugar.
  • Beat until stiff peaks form and add remaining sugar.
  • Beat until stiff and glossy.
  • Sift cocoa powder and powdered sugar together. Fold into whites.
  • Mark 8 3 inch circles on parchment paper and line baking sheet. Pipe meringue onto the circles.
  • Bake at 200 degrees (90 C.) for 2 hours or until meringues are hard.
  • Chocolate Domes:
  • Melt chocolate in a double boiler.
  • Inflate balloons.
  • Dip two smooth ends into chocolate, and chill until the chocolate is hard.
  • Pop balloons.
  • Repeat to produce 8 chocolate domes.
  • Chocolate Bands:
  • Melt chocolate over a double boiler.
  • Spread melted chocolate over one side of strip.
  • Place on pan and cook until the strip looks dull.
  • Chocolate Tuiles:
  • Cream butter and honey until smooth.
  • Add sifted sugar, cocoa, and flour.
  • Add egg whites gradually at high speed.
  • Spread chocolate tuile batter on a greased sheet pan.
  • Bake 5 minutes at 350 degrees (175 C.).
  • Cut small squares and while tuile is still warm, wrap around a pen or straw. Let cool.
  • Cut and mold 8 tuiles in total.
  • Sugar Hook and Star:
  • Place sugar and lemon juice in pan over high heat.
  • Stir constantly until sugar melts and become medium brown in color.
  • Remove from heat and continue stirring until caramel cools slightly.
  • Form 8 stars on on a parchment lined sheet pan.
  • On another pan, form 8 long hooks to hold the stars.
  • Assembly:
  • Fill chocolate cups with mousse.
  • Spread a thin coat of mousse over the top of chocolate meringue discs.
  • Top each disk with a chocolate cake circle.
  • Layer mousse on top of cake.
  • Repeat with another layer of cake.
  • Invert chocolate domes onto chocolate cake circles.
  • Wrap chocolate cake layers with white chocolate strips.
  • Chill until chocolate bands are set.
  • Peel off the wax paper from the bands.
  • Cut a 1/2 inch hole in chocolate domes and insert tuile cookie.
  • Lean caramel sugar rod against dome, and hang a star off the hook.
A rather incredible sounding dessert (actually several desserts assembled into one) from a landmark Boston restaurant.

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.