The se­cret to this dessert’s en­dur­ing pop­u­lar­ity is its molten choco­late cen­tre.

Country Style - - COUNTRY CHEFS -

MAURO CALLEGARI, THE IN­DE­PEN­DENT, GEMBROOK, VIC­TO­RIA “This dessert has been on the menu since we opened — it’s one of those dishes peo­ple keep coming back for.” CHOCO­LATE TRI­FLE Serves 4–6 ½ cup caster sugar 300g mixed berries ¾ cup roasted macadamias, crushed bought or home­made small meringues ¼ bunch mint, leaves picked, fifinely shred­ded 20g good-qual­ity dark choco­late, fifinely grated CHOCO­LATE MOUSSE 7 egg yolks ¾ cup caster sugar 220g good-qual­ity dark choco­late, chopped 250g buttt­ter, cut into 2cm cubes ½ cup co­coa 600ml thick­ened cream ½ vanilla bean, seeds scraped Place sugar and ½ cup wa­ter in a small saucepan. Stir over a medium-low heat un­til sugar dis­solves. Bring to boil. Sim­mer for 2 min­utes or un­til syrup thick­ens slightly. Cool. Place berries in a bowl and pour over cooled sugar syrup. Cover and place in re­frig­er­a­tor overnight to mac­er­ate. Mean­while, to make choco­late mousse, whisk egg yolks and sugar in a heat­proof bowl un­til thick and creamy. Set over a saucepan half-fi­filled with sim­mer­ing wa­ter (en­sure bowl doesn’t touch wa­ter). Add choco­late and whisk for 5–7 min­utes or un­til choco­late melts. Add but­ter, 1 cube at a time, whisk­ing con­stantly un­til but­ter melts and has been in­cor­po­rated. Re­move bowl from pan. Add co­coa and stir to com­bine. Set aside for 30 min­utes to cool. Whisk cream and vanilla seeds in a bowl un­til soft peaks form. Fold a lit­tle whipped cream into choco­late mix­ture un­til com­bined. Fold in re­main­ing whipped cream. Trans­fer to an air­tight con­tainer and place in re­frig­er­a­tor for 4 hours or overnight to set. Spoon mousse onto plates. Ar­range berries, macadamias and a lit­tle crum­bled meringue over and around mousse. Top with whole meringues, mint and grated choco­late to serve.

STEVE CUMPER, FOOD WRITER “If there’s a stand-by dessert that’s as uni­ver­sally ap­peal­ing as choco­late mousse, then I’m yet to hear of it.” CHOCO­LATE MOUSSE WITH PEP­PER­MINT PRA­LINE Serves 6–8 (See pho­to­graph, page 72) 500g dark choco­late buttt­tons 4 eggs 1 cup caster sugar 100ml pure cream 400ml thick­ened cream, whisked to soft peaks ex­tra pure cream, to serve al­mond bread, to serve PEP­PER­MINT PRA­LINE 2 cups pure ic­ing sugar ½ tea­spoon pep­per­mint essence green food colour­ing (op­tional) Place choco­late in a heat­proof bowl set over a saucepan half-fi­filled with sim­mer­ing wa­ter (en­sure bowl doesn’t touch wa­ter). Stir with a metal spoon un­til melted. Cool for 10 min­utes. Whisk eggs and caster sugar in a large heat­proof bowl. Place over pan of sim­mer­ing wa­ter (en­sure bowl doesn’t touch wa­ter) and whisk un­til mix­ture is warm. Re­move bowl from heat. Work­ing quickly, grad­u­ally whisk melted choco­late into egg mix­ture. Grad­u­ally add pure cream, whisk­ing con­stantly un­til mix­ture re­sem­bles a thick sauce. Cool to room tem­per­a­ture. Divide whipped cream into 2 equal por­tions. Add a large spoon­ful of cooled choco­late mix­ture to 1 por­tion. Gen­tly stir to com­bine. Add to re­main­ing choco­late mix­ture and gen­tly stir to com­bine. Fold re­main­ing whipped cream into choco­late mix­ture. Cover and re­frig­er­ate for 3 hours or un­til set. Mean­while, to make pep­per­mint pra­line, line a bak­ing tray with bak­ing pa­per. Place ic­ing sugar in a heavy-based fry­ing pan over a medium heat un­til it be­gins to dis­solve and brown around edge of pan. Us­ing a spoon, grad­u­ally in­cor­po­rate emerging caramel into re­main­ing ic­ing sugar un­til a pale caramel forms. Cool for 5 min­utes. Add pep­per­mint essence. Tint with food colour­ing and stir un­til well com­bined. Pour onto pre­pared tray. Set aside to cool com­pletely. Break pra­line into pieces. Place in a seal­able plas­tic bag and use a rolling pin to pound to a fifine pow­der. Us­ing a hot spoon, scoop out quenelles of choco­late mousse and place on plates. Serve with ex­tra pure cream and al­mond bread. Sprin­kle with pra­line. LEIGH MARINO, COURT­HOUSE RESTAU­RANT AND GAR­DEN BAR, WARRAGUL, VIC­TO­RIA “Th­ese three things — choco­late brownie, poached rhubarb and caramel — are great on their own but to­gether they’re sim­ply amaz­ing.” BROWN­IES WITH POACHED RHUBARB & CARAMEL Serves 4 (See pho­to­graph, page 73) 300g dark choco­late, bro­ken into pieces 80g un­salted buttt­ter, chopped 1⅓ cups caster sugar ⅓ cup plain flflour ⅓ cup co­coa 1 tea­spoon bak­ing pow­der 4 eggs, whisked ½ cup sour cream 145g milk choco­late, roughly chopped ic­ing sugar, to dust mi­cro mint, to gar­nish* CARAMEL 2 cups milk 1 cup pure cream 2 tea­spoons vanilla ex­tract 1½ cups caster sugar ¼ tea­spoon bi­car­bon­ate of soda ¼ cup corn­flflour POACHED RHUBARB 1 cup caster sugar 1 cin­na­mon stick 1 vanilla bean, split length­ways 1 strip lemon peel, white pith re­moved 3 rhubarb stalks, cut into 4cm pieces Pre­heat oven to 170°C. Grease a 20cm square cake pan and line with bak­ing pa­per. Place dark choco­late, but­ter and caster sugar in a heat­proof bowl set over a saucepan half-fi­filled with sim­mer­ing wa­ter (en­sure bowl doesn’t touch wa­ter). Stir with a metal spoon un­til melted and smooth. Re­move bowl from heat. Grad­u­ally stir in flflour, co­coa, bak­ing pow­der, egg and sour cream un­til well com­bined. Stir through milk choco­late, then spoon into pre­pared pan. Bake for 30–40 min­utes or un­til a skewer in­serted into cen­tre comes out with a few moist crumbs at­tached. Cool in pan on a wire rack. Mean­while, to make caramel, place milk, cream and vanilla in a saucepan over a medium heat and bring just to boil. Re­duce heat and sim­mer for 2 min­utes. Add sugar and bi­car­bon­ate of soda, and stir un­til mix­ture boils. Cook, stir­ring oc­ca­sion­ally, for 45–55 min­utes or un­til mix­ture is a rich golden colour and re­duced by one-third. Com­bine corn­flflour and ¼ cup wa­ter in a jug. Grad­u­ally add corn­flflour mix­ture to caramel, whisk­ing un­til com­bined and thick­ened. Trans­fer to a heat­proof bowl. Cover sur­face of caramel with plas­tic wrap to pre­vent a skin form­ing. To make poached rhubarb, stir sugar, cin­na­mon, vanilla bean, lemon rind and 2 cups wa­ter in a saucepan over a medium heat un­til sugar dis­solves and mix­ture boils. Add rhubarb and cook for 5 min­utes or un­til just ten­der. Drain. Cut brownie into rec­tan­gles and place on plates. Add a spoon­ful of caramel and a few pieces of rhubarb. Dust with ic­ing sugar and gar­nish with mi­cro mint. * Avail­able at some su­per­mar­kets and specialty green­gro­cers.

Soft-cen­tred choco­late pud­dings

Choco­late tri­flfle Find more choco­late recipes at home­ collections/choco­late-desserts

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.