Hot chocolate ganache with hazelnut croquant and rosemary

Hot chocolate ganache with hazelnut croquant and rosemary

By
From
Marque
Serves
10
Photographer
Stuart Scott

Do I need to say anything other than ‘hot chocolate mousse’?

Ingredients

Method

  1. Begin this recipe one day in advance. To make the lemongrass anglaise, cut away the green part of 1 lemongrass stalk so you are only left with the white base. Bruise the lemongrass with the side of a heavy chef ’s knife. Whisk together 3 eggs and 30 grams caster sugar in a bowl until pale and creamy. Bring 300 millilitres milk to the boil in a saucepan with the lemongrass, then pour it over the egg mixture, whisking constantly until combined. Return to the same saucepan over a moderate heat. Stir constantly with a rubber spatula until the custard reaches 85°C, then hold this temperature for 3 minutes. Pour the custard into a bowl and cool over ice, stirring regularly until chilled. Refrigerate for 24 hours to allow the flavours to mature. The next day, strain the custard and discard the lemongrass.
  2. Preheat the oven to 160°C. Roast 150 grams hazelnuts in the oven until golden. Rub between two cloths to remove the outer skin. Place 150 grams caster sugar in a heavy-based saucepan and place over a moderate heat with 50 millilitres water. Cook until just beginning to let off wisps of smoke, then add the hazelnuts and stir to combine. Pour onto a non-stick tray to cool. Break the praline into small pieces and add to a Thermomix. Blend on speed six for 3 to 4 minutes until a ‘liquid praline’ is produced. Scrape into a bowl and combine with 150 grams pailleté feuilletine. Reserve at room temperature until required.
  3. To make the chocolate ganache, place 275 grams 70 per cent-minimum-cacao chocolate, 40 grams salted French butter and 110 millilitres pouring cream in a bowl and place over a simmering pot to melt evenly and stir to combine. Lightly whisk 3 eggs and stir into the chocolate. Pour into a siphon gun and add two nitrogen bulbs. Shake well and keep warm in a water bath at 45°C until required.
  4. To serve, place a spoon of hazelnut croquant in each bowl. Shake the siphon well and squirt the chocolate ganache over the top (keep the nozzle still). Sauce the plate with 2 tablespoons of lemongrass anglaise. Garnish the ganache with rosemary flowers.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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