Ingredients
- LEMON CREAM
- 180g Lemon juice
- 180g Sugar
- 220g Eggs
- 20g Butter
- 60g Gelatin bloomed
- 20g Candied orange peel, finely diced
- Zest of 4 lemons
- CHOCOLATE GLAZE
- 250g Sugar
- 660g Water
- 80g Ghirardelli Majestic Cocoa Powder
- 76g Heavy cream
- 55g Ghirardelli Queen Dark Chocolate Wafers
- 3.5g Gelatin sheets
- SHORTBREAD
- 200g Butter
- 90g Brown sugar
- 210g Flour
- 5g Instant espresso powder
- PRALINE CRISPY INCLUSION
- 120g Ghirardelli Queen Dark Chocolate Wafers
- 50g Hazelnut praline paste (50%)
- 50g Rice crispies
- 1g Sea salt
- 300g Shortbread, crumbled
- Zest of 1 orange
- BROWNIE
- 140g Brown butter
- 315g Granulated sugar
- 80g Ghirardelli Majestic Cocoa Powder
- 1g Sea salt
- 2g Vanilla Bean Paste
- 12g Water
- 110g Eggs, cold
- 50g AP Flour
- 150 g Chopped Hazelnuts
- CHOCOLATE MOUSSE
- 225g Egg yolks
- 50g Whole milk
- 80g Heavy cream
- 100g Sugar
- 400g Ghirardelli Queen Dark Chocolate Wafers
- 700g Heavy cream (lightly whipped)
Directions
- LEMON CREAM - Heat lemon juice with zest over a water bath.
- Whisk in sugar and eggs and cook until thickened.
- Remove from heat.
- Stir in butter and gelatin.
- Strain and add candied orange peel.
- Pipe into non-stick, flexible dome molds (0.7 oz.).
- Freeze until set.
- CHOCOLATE GLAZE - Bloom gelatin sheets.
- Bring sugar, water, cocoa powder and cream to a boil.
- Stir in wafers.
- Remove from heat, add gelatin and strain directly over an ice bath.
- Cool while stirring.
- SHORTBREAD - Mix all the ingredients in a food processor until a paste forms.
- Spread the mixture evenly on a sheet pan and bake at 170°C/340°F for 12 min. until evenly browned.
- PRALINE CRISPY INCLUSION - Melt wafers and stir in hazelnut praline paste.
- Add remaining ingredients, spread on a non-stick baking mat to 5mm thickness and freeze.
- Cut into 50mm disks. Keep aside in freezer.
- BROWNIE - Preheat the oven to 325°F/153°C.
- Remove browned butter from stove and immediately stir in the sugar, cocoa, water, vanilla, and salt.
- Let mix cool for 5 minutes.
- Add eggs, one at a time, and stir.
- When mixture is thick and shiny, add the flour and stir for 1 minute.
- Add chopped hazelnuts and spread batter evenly and bake on sheet pan for 8-10 minutes.
- Once cool, cut into 60 mm bases.
- CHOCOLATE MOUSSE - Over a water bath, whisk together yolks, milk, cream and sugar until the mixture reaches 85°C/185°F.
- Then whip in mixer until it has lightened and tripled in size.
- Melt wafers to 45°C/110°F and whisk in 1/3 of whipped cream.
- Incorporate bombe mixture into chocolate and fold in remaining cream.
- ASSEMBLY - In non-stick, flexible dome molds (3.5 oz.), pipe Chocolate Mousse and then add frozen Lemon Cream inserts.
- Place a Praline Crispy Inclusion on top and cover with Chocolate Mousse.
- Close each dome with a Brownie disk, smooth with mousse and freeze.
- Once frozen, glaze between 38-43°C/ 100-110°F.
- Decorate rim with caramelized hazelnut bits and return to freezer to set.
- Decorate with gold leaf when ready to serve.
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