- Source:
- L'Espalier, Boston, Massachusetts
- Ingredients
- 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
- Preparation
- 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.
- Comments
- A rather incredible sounding dessert
(actually several desserts assembled into
one) from a landmark Boston restaurant.
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