STEEMIT CULINARY CHALLENGE #44: Chocolate Surprise

I was inspired to make chocolate desert for @woman-onthe-wing challenge, but I prefer more of a fruit desserts with chocolate accents. I am not sure if this qualifies for this challenge but I am going to submitted anyway since I think it is a pretty good tasting desert.

To make this creation it is best to make all elements a day ahead and assemble once need. There is also flexibility when plating this desert, all ingredients work well together so it is up to you to use them all or stick with just 2 or 3.

To make chocolate sponge for the base you will need to worm to eggs for 30 minutes in worm water bath and then whip them in a mixer until triple in size. Once fluffy slowly add 50g sugar and mix well then fold 40g plain flour with 16g cocoa(sifted together). Lastly adding 13g butter melted and cooled down, at this stage you will need to be gentle not to lose the air since it will make your sponge rise. Bake for 15 minutes in 170C. It should be thin but soft about 24 cm square.

To make mouse / sauce, cook 500g of frozen raspberries with teaspoon of lemon juice & 100g of sugar. Once warm put it through a sieve to remove all the pips, reserve half for a sauce and to the rest add 1,5 leafs of softened gelatin leafs ( to soften place in a cold water for few minutes and squeeze before adding). Whip 100 ml of cream and fold gently together. Place them in the fridge until required.

To make white cream I used 250g of cheese and whip it together with cooled ( at least 24h in the fridge) 200g condensed milk. Mix until thick and creamy.

To make Chocolate sauce warm 100ml of cream and then add 100g of dark chocolate and stir until combined and glossy. Leave half for decoration and then add the remaining part to 100g of wiped cream cheese with 2 spoons of icing sugar to make a chocolate cream to fill inside the chocolate bowl.

To make a chocolate bowl, l tempered some dark chocolate and brush dome shaped molds. Leave in the fridge to cool down removing them gently. It was a long time since I tempered chocolate, so I know there is a room for improvement there. It was more for decoration so if you not comfortable just skip this step.

To assemble I used one of the molds to freeze some white cream with raspberry mouse center that is placed onto chocolate sponge covered with piped chocolate souse. On the side there is a chocolate bowl with chocolate cream cheese all placed on raspberry mouse, souse and white cream. The presentation is optional and can be done in any way you like.

Hope you enjoyed it.