These black forest cake mini desserts are simply delicious with layers of chocolate sponge, chocolate mousse and vanilla panna cotta. It's a simple small version of the favourite classic cake. Topped with griottines, whole wild morello cherries marinated in sugar and kirsch, this dessert is sure to wow.
Chocolate mousse
Ingredients10cl milk 170g single cream 100g Belcolade dark chocolate 60% 20g sugar |
MethodCombine the cream, milk and sugar and heat in a microwave to 80°C. Add the chocolate and blend. Pour into the siphon and prime gas canisters. Chill. |
Chocolate sponge
Ingredients220g eggs 125g caster sugar 110g flour (sifted) 20g cocoa powder 40g melted butter |
MethodWhisk together the eggs and sugar in a bain marie over a low heat. Beat with a mixer (to a foamy consistency), fold in the sifted flour and cocoa powder using a spatula. Add the butter and pour the resulting mixture into a buttered and floured tin. Bake at 170 - 180°C for around 30 minutes. |
Vanilla panna cotta
Ingredients500g single cream 50cl milk 150g sugar 15g gelatine |
MethodsSoften the gelatine in cold water. Bring the milk, cream and sugar to the boil with the split vanilla pods. Take off the heat, add the gelatine and mix well. Pour the mixture into 8 mini glasses and leave to set in the fridge. |
Assembly
IngredientsFor assembly: Grand Distilleries Peureux griottines to taste and seedless raspberry jam (or Leonce Blanc raspberry coulis). |
MethodTake the glass with the panna cotta, place the griottines on top. Pour the fruit jam or coulis on top. Top with the chocolate sponge cut into cubes. Finish with chocolate mousse from the siphon (as a garnish you can use a sugar tuile). |
Recipe courtesy of Grandes Distilleries Peureux
