Chocomissú
An elegant makeover of a classic Italian dessert made with rich and delicious Michel Cluizel's Z-Karamel chocolate.
by Jodi MacKinnon (QFG)
Chocomissú
Prep time
Prep Time
0 mins
Cook time
Cook Time
0 mins
Total time
Total Time
0 mins

Ingredients:

Chocolate Sponge with Coffee and Amaretto
Chocolate and Karamel Iced Soufflé
  • 125 g homogenized milk
  • 140 g egg yolks
  • 125 g superfine sugar
  • 4 g gold leaf gelatin (softened and melted)
  • 150 g Z-Karamel Chocolate Couverture
  • 200 g 35% cream (whipped to soft peaks)
Mascarpone Cream
  • 300 g 35% cream
  • 60 g egg yolks
  • 90 g superfine sugar
  • 300 g mascarpone
Gruétine Biscuit
Dark Chocolate Icing
  • 300 g water
  • 220 g 35% cream
  • 120 g cocoa powder
  • 350 g sugar
  • 10 g pectin NH
Bavarian Cream with Z-Karamel
  • 125 g homogenized milk
  • 125 g 35% cream
  • 50 g egg yolks
  • 50 g superfine sugar
  • 7 g gold leaf gelatin (softened and melted)
  • 175 g Z-Karamel chocolate couverture
  • 450 g 35% cream (whipped to soft peaks)
Assembling

Instructions:

Chocolate Sponge with Coffee and Amaretto
  1. Preheat oven to 200ºC/400ºF. Line a baking sheet with a Silpat.
  2. Sift together 87 g of the sugar, flour, cornstarch, salt, vanilla and cocoa powder. Beat in the egg yolks.
  3. Whip the remaining sugar and egg whites to soft peaks. Fold into the batter. Pour on to the prepared baking sheet and bake for 9 minutes. Cool and cut out with a circular cutter.
  4. Combine the espresso, simple syrup, and Amaretto and brush over the cake circles.
Chocolate and Karamel Iced Soufflé
  1. Heat the milk over medium-high heat to just below boiling. Whisk the egg yolks and sugar together. Temper the yolk mixture with some of the hot milk and return to the pot. Cook over medium-low heat to 60ºC.
  2. Whisk in the gelatin, strain the mixture over the chocolate, and stir to cool. Fold in the whipped cream. Pour into circular molds the diametre of the cake cirles and freeze.
Mascarpone Cream
  1. Heat the cream over medium-high heat to just below boiling. Whisk the egg yolks and sugar together. Temper the yolk mixture with some of the hot cream and return to the pot. Cook over medium-low heat to 85ºC.
  2. Cool to 40ºC and blend in the mascarpone. Cover and refrigerate overnight. Whip the cream slightly before using.
Gruétine
  1. Preheat an oven to 170ºC/350ºF. Line a baking sheet with a Silpat.
  2. Spread the gruétine on the prepared baking sheet, and bake for 2 to 3 minutes. Remove from the oven and cut out circles with a cutter.
Dark Chocolate Icing
  1. Whisk together the water, cream, and cocoa powder in a pot over medium-high heat. Bring to a boil. Remove from the heat, cover and refrigerate overnight. Before using, heat to 35ºC.
Bavarian Cream with Z-Karamel
  1. Heat the milk and cream over medium-high heat to just below boiling. Whisk the egg yolks and sugar together. Temper the yolk mixture with some of the hot cream and return to the pot. Cook over medium-low heat to 85ºC.
  2. Whisk in the gelatin and strain the mixture over the chocolate. Cool to 28ºC and fold in the whipped cream.
Assembling
  1. Fill the coupelles with the bavarian cream, smooth the surface, and chill. Top with the chocolate and karamel iced souffle and add a gruétine round. Put the soaked sponge on top. Cover with mascarpone cream, and finish with cocoa powder.

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Jodi MacKinnon (QFG) [MACJOD]

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.


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