A dish that will certainly tempt those chocoholics amongst us! The cherry and Kirsch flavour complement the chocolate perfectly and will certainly impress your guests this Christmas.
Cocoa dusted cherry ganache
Ingredients200g Republica del Cacao Ecuador dark chocolate (65%) buttons 180g Leonce Blanc sour red cherry fruit puree |
MethodBring to the boil the puree and the glucose. Pour over the chocolate. Blend with a hand blender to emulsify. Allow to cool and mostly set before placing in a piping bag and piping mounds on to a piece of greaseproof paper. Allow these to set in the fridge and before plating, roll them in the crimson red cocoa powder. |
Red chocolate swipe
Ingredients50g Republica del Cacao Ecuador white chocolate (35%) buttons |
MethodMelt the chocolate and add the tip of knifes worth of colouring powder and mix together. Use a pastry brush to paint the plate. |
Cherry and Kirsch gel
Ingredients200g Leonce Blanc sour red cherry fruit purée 100g stock syrup |
MethodMix all ingredients together with hand blender and blend until a smooth consistency is reached, leave for 30 minutes to hydrate and blend again. Place in a piping bag. |
Chocolate microwave sponge
Ingredients120g egg white 80g egg yolk 80g caster sugar 25g plain flour |
MethodBlend all ingredients together until a smooth consistency is reached. Pour the mix into an espuma gun and charge with two gas canisters. Squirt the mix into a paper cup and microwave for 45 seconds. Dry in a low oven or dehydrator to make them extra crunchy. |
White chocolate and vanilla mousse
Ingredients125g whole milk 25g Sosa promousse 135g Republica del Cacao Ecuador white chocolate (35%) buttons 210g whipped double cream |
MethodBlend together the milk, promousse and instangel for a couple of minutes, add the melted white chocolate and scraped vanilla pod. Fold through the whipped cream and place in a piping bag. Garnish Grandes Distilleries Peureux griottines in kirsch (with stalks). |
Assembly
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Paint the plate with the red chocolate. Dust the cherry ganache in the crimson red cocoa powder. Arrange the components in a desired way on the plate and finish with some griottines soaked in kirsch. |
Recipe by Samantha Rain, Development Chef, Henley Bridge
