Chocolate and Liquorice Dessert Recipe
Combining classic flavours of chocolate and coffee with the added twist of liquorice, this dessert recipe from Italian chef Mauro Uliassi is sure to impress
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Cooking tools:
- Immersion blender
- Candy thermometer
- Fine-mesh sieve
- Rolling pin
- Blender
- Offset spatula
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Chef's knife
- Freezer
Ingredients
- 225g of water
- 265g of cream
- 500g of molasses
- 50g of cocoa powder
- 225g of flour
- 195g of butter, cubed
- 14g of baking powder
- 3 eggs
- 105g of egg yolk
- 100g of sugar
- 200g of cream
- 4g of salt
- 9g of gelatine, soaked in cold water
- 135g of cream, semi-whipped
- 75g of sugar
- 170g of cream
- 60g of egg yolks
- 100g of cream, semi-whipped
- 2.5g of sucrose ester
- 150g of water
- 75g of Kahlúa
- 20g of liquorice paste
- 175g of water
- 25g of cocoa powder
- 40g of sugar
- 45g of tapioca flour
- 600g of skimmed milk
- 15g of coffee granules
- 70g of dark brown sugar
- 125g of 70% dark chocolate
- 60g of cream
- 80g of molasses
- 50g of stabiliser
- 60g of butter
- 80g of flour
- 55g of sugar
- 1g of smoked salt
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