Chocolate Espresso Cube
19 ingredients
23 steps
Ingredients
- 1/2 cup white chocolate, melted
- 3 cups extra-bitter chocolate, tempered
- 1/4 cup milk
- 2 ounces milk chocolate, chopped fine
- 2 ounces extra-bitter chocolate, chopped fine
- 2 ounces butter, unsalted and cubed
- 1/2 orange, grated
- 1/4 cup espresso extract
- 3 egg yolks
- 1/4 cup sugar
- 12 ounces creme fraiche
- 6 ounces heavy cream
- 3 ounces sugar
- 3 cups chocolate cake, diced
- 2 cups water
- 1/2 cup espresso beans, crushed
- 5 ounces sugar
- 8 ounces extra bitter chocolate, chopped
- Special Equipment: For the chocolate cubes: 8 plastic boxes measuring 4-inches in height and 1 1/2-inches in width
Directions
-
1With a small paintbrush, paint a few strokes of the white chocolate on the inside of the box.
-
2Allow the white chocolate to dry.
-
3With a slightly larger paintbrush, paint the inside of the box with the extra-bitter chocolate.
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4Shake out the excess, and allow the boxes to dry.
-
5Once the chocolate has solidified, place boxes in refrigerator and keep cool.
-
6In a medium sized bowl, place the milk, milk chocolate, extra bitter chocolate, butter, orange zest, and espresso extract.
-
7Set bowl over a double boiler and melt the ingredients.
-
8In a mixer, combine the egg yolks, 1/4 cup of sugar, and whip for 4 to 5 minutes, until pale and fluffy.
-
9Remove from the machine and fold into melted chocolate mixture.
-
10In a separate bowl, combine the creme fraiche, heavy cream, and the 3 ounces of sugar, and whisk until soft peaks.
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11Pour the contents of the chocolate mixture into the whipped cream and whisk together until incorporated.
-
12Carefully fold in the diced chocolate cake.
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13Place the mousse into a pastry bag and pipe mousse into the chocolate cubes filling the molds completely.
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14Smooth the tops, and place molds into refrigerator overnight.
-
15Combine the water, espresso beans, and sugar in a saucepan and bring to a boil.
-
16Once mixture has come to a boil, pour over the chopped chocolate, and whisk until smooth.
-
17Pass through a chinois and strain.
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18Place in an ice bath to cool.
-
19Run through an ice cream machine according to the manufacturer's instructions.
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20To serve dish, slightly warm cubes with hands and turn over on a plate.
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21With an ice cream scoop, place two scoops on plate next to the cube.
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22This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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