A truly decadent dessert - Bittersweet Chocolate Pavé, Chocolate Beignet, Chocolate Cream, Pinot Noir Ice Cream, & Shaved Black Perigord Truffles.
Yield: 15-20 servings
Chocolate pavé base:
11.46 oz/325 g unsalted butter
11.46 oz/325 g granulated sugar
3 large eggs
26.45 oz/750 g bread flour
1.05 oz/30 g cocoa powder
Melted butter, as needed
1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar. Add the eggs and mix until combined, then add the flour and cocoa powder and mix until blended. Spread onto a paper-lined sheet pan and bake at 350°F until set. Cool.
2. Process the cooked dough in a food processor until it forms fine crumbs. Add just enough melted butter to make the crumb come together and pack it into a thin layer on a quarter sheet pan. Place in the refrigerator. Reserve any extra crumbs.
Chocolate pavé filling:
3 sheets gelatin
17.6 oz/500 g whole milk
5.3 oz/150 g granulated sugar
6.17 oz/175 g egg yolks
2.82 oz/80 g glucose
18.5 oz/525 g bittersweet chocolate72%
1. Bloom the gelatin, drain it and place it in a bowl with the chocolate and glucose.
2. In a saucepan, bring the milk to a gentle boil. Meanwhile, whisk together the sugar and yolks. Whisk half of the hot milk into the yolk mixture, then return the entire mixture to the saucepan and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Pour the hot mixture directly over the chocolate, gelatin and glucose. Stir until the mixture is smooth and all the chocolate is melted. Pour over the pavé crumb base and freeze until set.
8.8 oz/250 g whole milk
1.6 oz/45 g egg yolks
0.7 oz/20 g granulated sugar
0.7 oz/20 g cornstarch
0.5 oz/15 g cocoa powder
0.35 oz/10 g unsalted butter
1. In a saucepan, bring the milk to a gentle boil. Meanwhile, whisk together the yolks, sugar, cocoa powder and cornstarch in a bowl. When the milk boils, temper ¼ of it into the yolk mixture and then return it to the saucepan and cook until it is very thick and bubbles. Remove from the heat, stir in butter and pour into a bowl. Cover the surface of the custard with plastic wrap and chill.
2. Once cold, process in a food processor until smooth.
Milk chocolate beignet:
4 large eggs
1 large egg yolk
3.3 oz/95 g granulated sugar
8.7 oz/248 g milk chocolate, melted
4.5 oz/128 g unsalted butter, melted
5.6 oz/160 g pastry flour
2.1 oz/60 g heavy cream
1.05 oz/30 g whole milk
In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs, yolks and sugar on low speed, taking care not to incorporate air into the mixture. Mix in the chocolate and butter, then add the flour, followed by the cream and milk. Cover the bowl and refrigerate the batter until chilled.
Pinot noir reduction:
6.3 oz/180 g heavy cream
13.2 oz/375 g pinot noir wine
1.6 oz/45 g granulated sugar
Combine everything in a saucepan and reduce until it is about 3.5 oz/100 g. Reserve.
Pinot noir ice cream:
16.1 oz/457 g whole milk
8.8 oz/252 g heavy cream
3.5 oz/100 g egg yolks
1.26 oz/36 g powdered milk
4.2 oz/120 g granulated sugar
1.05 oz/30 g glucose
0.17 oz/5 g stabilizer
1 vanilla bean
1. In a saucepan, combine all ingredients and heat to 188°F/87°C. Pour into a container and refrigerate until chilled.
2. Combine with pinot noir reduction and process in ice cream machine.
1 large egg
2.3 oz/65 g egg yolks
2.3 oz/65 g granulated sugar
5.3 oz/150 g bittersweet chocolate 72%, melted
8.8 oz/250 g heavy cream, whipped to soft peaks
1. In the bowl of an electric mixer fitted with the whisk attachment, start beating the egg and egg yolks at low speed.
2. Place the sugar in a saucepan and add enough water so that it resembles wet sand. Cook to 248°F/119°C, then stream into the egg and yolks and beat on high speed until light. Carefully fold the melted chocolate into the eggs, followed by the cream. Pour into a container, cover and chill until set.
Perigord truffle shavings
1. Portion the pave into 2” squares and allow it to thaw in the refrigerator. Spread a spoonful of the chocolate custard onto the plate and place the thawed pave on top of it. Quenelle the mousse and top the pave with it. Place a small pile of the extra crumbs on the plate.
2. Place a marble-sized ball of the beignet batter into a deep fryer preheated to 355°F/180°C. Cook for about 4 minutes and remove to a paper towel-lined sheet pan, allowing excess oil to drain. Dust with icing sugar and add to the plate.
3. Scoop the ice cream and place on the crumbs, add a garnish of cacao nibs, chocolate decor, gold leaf and top with shaved Perigord truffles.