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Dark Chocolate Sorbet Cups
Serves: 6 to 8
Time: 4 h 45
Difficulty:
Published on :
6 Nov. 2013
Author: Elie Cazaussus - MOF 2004 - Champion du monde pâtissier 2003 - Tarbes (64)
5 ratings
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Ingredients for 6 to 8:
- For the chocolate sorbet:
- 440g water
- 75g castor sugar
- 12g invert sugar or trimoline (staboline)
- 180g Tanzanie dark chocolate couverture
- 40g Grand Caraque cocoa mass
- 4g ice cream stabilizer (Stab 2000)
- 120g caramelized almonds
- For the caramel filling:
- 200g Cara Crakine caramel filling
- 300g whipped cream
- For the finish:
- 6 to 8 dark chocolate cups
- Chocolate straws (white/dark and all dark)
For this recipe, the Chef used:
Method for Dark Chocolate Sorbet Cups:
1
Before starting this Dark Chocolate Sorbet Cups recipe, organise the necessary ingredients for the sorbet.
2
For the syrup: Pour the water in a saucepan.
3
In a separate recipient, combine the castor sugar and the ice cream stabilizer.
4
Pour the mix in the water...
5
... and stir until fully dissolved.
6
Add the invert sugar.
7
Combine with a whisk...
8
... and heat the preparation up to 90°C. This temperature is essential for the stabilising agents to come into effect. The syrup should become cloudy and smoother. I recommend using a laser thermometer.
9
For the sorbet: Place the dark chocolate in the blender recipient, together with the cocoa mass...
10
... then pour the hot syrup at 90°C.
11
Let the chocolate melt without stirring for a few seconds...
12
... and process finely for about 1 minute.
13
You can also use a hand blender for this operation.
14
Transfer the preparation into a bowl.
15
Cover with cling film, in direct contact with the surface of the preparation. Leave to cool for about 4 hours, or until the temperature is down to 20°C.
16
This operation is essential (called 'ageing'). Do not refrigerate the preparation.
17
Pour the preparation into the ice cream maker and churn for 30 to 40 minutes until the desired consistency is reached.
18
Remove the recipient from the ice cream maker...
19
... then transfer the sorbet into a recipient.
20
Add the caramelised almonds, which have been chopped beforehand.
21
Make sure to proceed quickly, to prevent the sorbet from melting. Reserve in the freezer.
22
For the cream filling: Beat the whipping cream until you obtain a whipped cream...
23
... then add to the Cara Crakine, which has been softened beforehand using a rubber spatula.
24
Scoop the caramel cream into a piping bag fitted with a plain nozzle (15mm diameter).
25
Pipe some caramel filling at the bottom of each chocolate cup...
26
... and freeze for about 20 to 30 minutes.
27
Scoop the chocolate sorbet into a piping bag fitted with a fluted nozzle (17mm diameter).
28
Fill the cups with chocolate sorbet, piping it into a large swirl. Do this operation as quickly as you can.
29
Break the chocolate straws in half and insert a couple into each cup.
30
Finish with a few whole caramelised almonds on the surface.
Don't hesitate to customise this dessert following your inspiration.
31
Reserve in the freezer until ready to serve...
32
... or arrange on a tiered cake display and serve immediately.