John Myers
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Chocolate Feasts
The perfect chocolate feasts recipe with a picture and simple step-by-step instructions.
Chocolate mousse with chili cherries
- 400 g Dark chocolate couverture
- 800 g Cream
- 14 piece Eggs
- 126 g Sugar
- 1 pinch Salt
- 680 g Sour cherry glass
- 1 packet Custard powder
- 1 piece Red chilli
Chocolate coins
- 60 g Raisins
- 8 tbsp Brown rum
- 150 g Dried apricots
- 80 g Figs dried
- 80 g Marzipan raw mass
- 60 g White couverture
- 30 g Amarettini almond biscuits
- 60 g Shortbread
- 120 g Whole milk couverture
- 30 ml Whipped cream
- 20 g Butter
- 1 tbsp Powdered sugar
Cinnamon cream
- 120 ml Milk
- 370 ml Whipped cream
- 30 g Sugar
- 2 piece Cinnamon sticks
- 3 piece Egg yolk
- 3 sheet Gelatin white
Mousse au Chocolat
- For the chocolate mousse, melt the couverture in a water bath.
- Whip the cream until stiff. Separate 10 eggs and place the yolks in a beater with the 4 remaining eggs, sugar and salt. Beat hot and cold 6 times for 90 seconds each, starting with cold and ending with hot.
- Stir in the melted couverture. Then slowly fold in the whipped cream. Transfer everything and chill.
Chili cherries
- For the chili cherries, fill the glass of sour cherries with some juice (approx. 100 ml). Put the rest of the cherries and the liquid in a saucepan and heat. Shake up the set aside liquid with a packet of vanilla pudding.
- As soon as the cherries boil, thicken the mixture with the pudding liquid (not all of the liquid). When the desired consistency is reached, cut open a chilli pepper, remove the stones, chop very finely and stir into the cherries.
Chocolate coins
- For the chocolate talons, soak the raisins in 5 tablespoons of rum. Cut the apricots, figs, marzipan and white couverture into 1/2 cm pieces. Lightly crumble the amarettini. Break the shortbread biscuits.
- Chop the whole milk couverture and melt in a round bowl in a hot water bath. Bring the cream to the boil with butter. Mix with the couverture and season with the rest of the rum.
- Mix all ingredients together in a bowl. Chill for 20 minutes. Place the mixture on baking paper like a thick sausage, compressing it well. With the help of the paper, roll it up like a sausage. Chill for at least 5 hours, or better overnight. Unwrap the sausage from the paper, roll in powdered sugar, cut open and serve as a thaler.
Cinnamon cream
- For the cinnamon cream, bring the milk to the boil with 125 ml of cream, sugar and cinnamon sticks. Let it steep for 30 minutes. Pour through a sieve and stir in a beater with egg yolks.
- Soak the gelatine in cold water. Heat the cinnamon milk in a hot water bath while stirring for 5-10 minutes until it becomes creamy and thick. Gently squeeze out the gelatine and dissolve it in the hot cinnamon milk. Chill for 30 minutes until the mixture begins to gel. Beat the cream with a whisk until smooth and fold in the remaining cream, whipped until stiff.
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