Chocolate Elements Plate Recipe | NZGFG
By Jerome Caruana, Executive Chef at Vintage Velvet
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.agfg.com.au.
Cooking tools:
- Stand mixer
- Ice cream maker
- Double boiler
- Cake pan
- Sifter
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Parchment paper
- Plastic container
- Refrigerator
- Freezer
- Plate
Ingredients
- White Chocolate Mousse:
- 250g white chocolate
- 630mL semi-whipped thickened cream
- 65g caster sugar
- 3 egg yolks
- 50mL cream
- Warm Chocolate Torte:
- 500g dark chocolate
- 350g unsalted butter
- 12 eggs
- 60g self raising flour
- 280g caster sugar
- Chocolate Fudge Sauce:
- 200g chocolate couverture
- 100g unsalted butter
- 250mL thickened cream
- 100g brown sugar
- Chocolate Sorbet:
- 300g Dutch cocoa powder
- 300g cups dark brown sugar
- 250g caster sugar
- 1.25L water
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