Dark Chocolate Bomb with Pear Compote and White Chocolate Mousse
Recipe instruction
1. CRUMBLE
Ingredients:
40g
Flour
40g
Butter
35g
Brown sugar
20g
Hazelnut powder
20g
Chopped hazelnuts
Preparation:
- Mix all the ingredients together - Lay it on a Silpat lined with baking paper (around 8 mm thick) and let it rest in the fridge for 2 hours - Cut small squares and bake at 150°C for around 20 minutes. Keep it aside
2. Caramelized Pear
Ingredients:
100g
Sugar
250g
Diced fresh pears
1/2pcs
Vanilla bean
Preparation:
- Caramelize the sugar, then add the diced pears and mix well - Add the vanilla bean and mix well - Cook the mixture for around 10 minutes, then keep it aside for further use
- Bring the 100-gram cream to a boil - Pour the hot cream over the white chocolate and mix until well combined - Add in the 125-gram cold cream and mix well - Keep it in the fridge overnight. Whip the next day until a light and smooth texture (don’t overwhip it)
- Mold two 8-cm diameter half-spheres using dark chocolate (around 25 grams)
5. Assembly
Ingredients:
45ml
Whisky
Preparation:
- Melt the bottom of the half-sphere chocolate bomb a little bit, and stick it to the middle of the plate - Brush the plate with the liquid syrup from the Caramelized Pear to decorate (optional) - Put the Crumble inside the chocolate bomb, then pipe the White Chocolate Chantilly on top - Close the chocolate bomb with the other half-sphere - Warm up the whisky for a few seconds, then flambé it and pour it over the chocolate bomb
