MY KIND OF CHOCOLATE DESSERT

Crunchy Chocolate Dome Cakes

recipe by Byron Ho

makes 8


Chocolate genoise

3 eggs
60 g sugar
45 g plain flour
15 g cocoa powder
30 g butter - melted


1) Combine flour and cocoa powder
2) Mix eggs and sugar in a metal bowl. Warm atop bain marie to melt the sugar and mix until light in colour and voluminous
3) Add in dry ingredients and fold with a rubber spatula

4) Add in the butter and fold until just incorporated
5) Pour onto a baking sheet lined with baking paper and spread out to about 5 mm thickness

6) Bake at 180 degrees C until cooked





Hazelnut Crisp

30 g Nutella
20 g milk or dark chocolate - melted
25 g crunchy feuilletine


1) Combine all ingredients, set aside.


Chocolate Mousse
60 g dark chocolate - melted
45 ml full cream milk
1 leaf of gelatin - softened in water
175 ml cream - lightly whipped


1) Combine dark chocolate and milk
2) Mix in gelatin
3) Fold in cream until homogenous


Chocolate Glaze

• 200 g water
• 200 g cream
• 
• 180 g sugar
• 80 g cocoa powder
• 4 leaves of gelatin - softened in water
• 1) Combine water, cream, sugar and cocoa powder in a saucepan.
• 2) Bring to a boil
• 3) Add in gelatin and combine with a whisk
• 4) Cool to room temperature
• White Chocolate Glaze
• 25 g cream
• 25 g milk
• 15 g glucose
• 1/2 leaf of gelatin
• 50 g white chocolate
• 1) Combine cream, milk and glucose in a saucepan.
• 2) Bring to a boil
• 3) Add in white chocolate and combine with a whisk
• 4) Add in gelatin and incorporate well
• 5) Cool to room temperature, place in a squeeze bottle
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