Delice of Chocolate

warm chocolate coulant, chocolate pecan brownie wtih peanut butter ice cream, chocolate hazelnut mousse with griottine cherries

Serves 6-8

1/2 cup (125 mL) butter 

5 oz (150 g) dark chocolate 

3 egg yolks, from large brown eggs 

3 large brown eggs 

1/4 heaping cup all-purpose flour 

3 Tbsp (45 mL) sugar icing sugar, as needed 

Melt the butter over a double boiler, add the chocolate to melt, and stir to combine. Remove from heat. Whisk eggs and sugar together in a separate bowl. Add the hot mixture to the egg mixture and stir. Add the flour and combine. Cool completely for about 2 hours. Line ring molds or ramekins with butter and dust with flour. If using ring molds, place floured molds on top of parchment paper. Using a piping bag, fill the molds or ramekins approximately half way up with the coulant batter. Refrigerate until ready to serve. 

Brownie 

1/2 cup (125 mL) butter 

2 1/4 oz (63 g) dark chocolate 

1/2 cup (125 mL) sugar 

pinch cocoa powder 

1/2 cup (125 mL) all-purpose flour, sifted 

pinch baking soda 

3/4 cup + 1 Tbsp (190 mL) almond powder 

1/2 cup (125 mL) pecans roughly chopped 

2 large brown eggs 

Preheat the oven to 325 ºF (160 ºC). In a double boiler, melt the butter and add chocolate stirring until melted. Add the sugar and remove the boiler from the heat. In a separate bowl, combine the melted mixture with remaining ingredients. Line an 8-inch (20 cm) square baking tray with parchment paper, then spoon in the batter. Smooth the dough out to 1/2-inch (1 cm) thickness using a spatula. Bake in the preheated oven for 45 minutes. Remove from the oven and cool in the fridge for 2 to 4 hours, in which time the brownies will continue to set. 

Ganache 

3 Tbsp + 1 tsp (50 mL) whipping cream (35%) 

2 1/2 oz (70 g) dark chocolate dash 

glucose syrup (optional) 

Boil the whipping cream and glucose in a double boiler. When the cream has boiled, add the chocolate and stir constantly until completely dissolved. Slightly cool the ganache, pour it over the brownie, and smooth out with a spatula. 

Peanut Butter Ice Cream 

1 cup (250 mL) homogenized milk 

1 cup (250 mL) whipping cream (35%) 

1 vanilla bean, split and scraped 

6 egg yolks, from large brown eggs 

1/2 cup (125 mL) sugar 

1/2 cup (125 mL) smooth peanut butter 

dash of tremoline sugar (optional) 

Begin by putting aside 2 medium-sized mixing bowls, one set with ice and the other with a fine mesh strainer. Combine the milk, cream, vanilla beans, and seeds and bring to a boil. Remove from the heat. Whisk the egg yolks and sugar in a bowl to blend. Add the milk mixture to the eggs and stir. Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon until custard thickens, about 5 minutes. Draw your finger over the back of the spoon. When the line holds the custard is ready. Strain the custard into the prepared bowl with the strainer, remove vanilla pod, and place the bowl over the ice bath to cool rapidly. Whisk the peanut butter into the mixture (while it's still warm) until smooth. Once chilled, pour the mixture into an ice cream machine and follow manufacturer's directions. 

Prepare six 2-oz (60 mL) shot glasses by dropping 1 Tbsp (15 mL) of either griottine juice or cherry brandy into the bottom of each glass. make one mousse at a time in the order they appear below. 

5 oz (150 g) dark chocolate 

3 tsp (15 mL) brandy 

3 tsp (15 mL) butter 

3 tsp (15 mL) sugar 

2 egg whites, from large brown eggs 

1 egg yolk , from a large brown egg 

1/2 cup (125 mL) whipping cream (35%) 

griottine cherries 

chocolate shavings 

Whip cream until you have firm peaks, then set it aside in the fridge. In a separate bowl, whisk the egg whites until firm, add the sugar, and set aside. Melt the chocolate over a double boiler, add the butter and stir to combine. Remove from the heat stir in the egg yolk. Working quickly, spoon the chocolate mixture into a bowl and fold in the egg whites. Fold in the whipped cream and place the mixture into a piping bag. Immediately pipe half way up two 1-oz glasses and tap the glasses to smooth out the mousse. Place glasses in the fridge. 

Praline Mousse 

1/4 cup + 1 tsp (65 mL) homogenized milk 

1 sheet of gelatin 

1 3/4 cups (425 mL) whipping cream 

1 egg yolk , from a large brown egg 

3 Tbsp (45 mL) sugar 

3 Tbsp (45 mL) praline paste 

Whip 1 cup (250 mL) of whipping cream until firm and set aside in the fridge. Place the gelatin into cold water to soften. Combine the milk with the remaining cream and bring to a boil. Remove from the heat. Whisk the yolk and sugar in a bowl until combined. Add the milk/cream mixture into the egg/sugar mixture and stir. Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon until the custard thickens, about 5 minutes. Draw your finger over the back of the spoon. When the line holds the custard is ready. Strain into bowl. Place the ingredients into a blender, add the praline paste, and squeeze out water from gelatin and place into blender. Blend and strain into a bowl. Fold the reserved whipped cream into the mix and place into a piping bag. The mixture will be quite loose as you pipe it into the 1-oz glasses over the chocolate mousse. Cool in the fridge for 2 hours until set. 

To Serve 

To assemble the complete dish heat oven to 450 ºF (230 ºC). Place the coolants into the oven for 7 to 10 minutes. Meanwhile, assemble the plates by placing a small square of brownie in the middle of the plate, followed by a small scoop of peanut butter ice cream on top of the brownie. Place the mousse glasses onto the plates and garnish the mousse with chocolate shavings. Roll the griottine cherry in sugar and place on top of the chocolate shavings. Remove the coolants from the oven. The outside should be cooked, but the inside should be warm and liquid. Remove the coulants from the ring molds, or if you used ramekins, leave the coulants inside, then dust with icing sugar.