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Warm Chocolate Gourmandises with Bitter Chocolate SorbetTheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

Preparation time: 30 minutes
+ 3 hours waiting time in various steps
Baking time: About 40 minutes

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:311.7 kcal

Proteins:3.9 g

Fats:17.9 g

Carbohydrate:34.7 g

Fibers:1.9 g

Sugar:30.1 g

Cholesterol:185.1 mg

Sodium:40.3 mg

Calcium:50.1 mg

Energy:1418 kcal

Proteins:17.8 g

Fats:81.5 g

Carbohydrate:157.9 g

Fibers:8.7 g

Sugar:136.9 g

Cholesterol:842 mg

Sodium:183.3 mg

Calcium:228 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Chocolate Mousse

100

g

bitter chocolate

10

g

unsweetened cocoa powder

60

g

melted butter

14

eggwhites

205

g

granulated sugar

*To finish

icing sugar

cocoa powder

*Chocolate sauce

150

ml

milk

100

g

chopped bitter chocolate

*Coffee sauce

15

ml

instant coffee

15

ml

icing sugar

200

ml

cream

*Bitter chocolate sorbet

500

ml

water

125

g

granulated sugar

250

g

bitter chocolate

METHOD

Making the Chocolate Mousse

  1. Melt the bitter chocolate in a bain-marie, then add the cocoa and the melted butter.
  2. Beat the egg yolks with 80 g sugar. Beat the egg whites with 125 g sugar.
  3. Fold together these three mixtures with a spatula to make the mousse.
  4. Let stand in a cool place for one hour.

Chocolate Sauce

  1. Bring the milk to a boil and pour it over the chopped bitter chocolate, while stirring with a wooden spatula. Set aside.

Cooking and Assembling the "Fondants"

  1. Butter four ramekins, fill them three-quarters full with the chocolate mousse and bake in a 180° C oven for 20 minutes.
  2. Let cool, then unmould the mousses and place them right away into four other ramekins which you have just buttered.
  3. Scoop out the centre of each mousse using a small spoon to make a little "shell," and fill each with chocolate sauce. Freeze for 30 minutes. Then, using the remaining chocolate mousse, cover the surface of the ramekins and put back into the freezer.

Bitter Chocolate Sorbet

  1. Melt the bitter chocolate in a bain-marie. Bring the water and sugar to a boil, and pour over the melted chocolate while stirring the mixture with a whisk. Pour into an ice-cream maker.

Coffee Sauce

  1. Dissolve the instant coffee in a little hot water, add the cream and then the icing sugar. Mix well.

Assembly

  1. Remove the chocolate "gourmandises" from the freezer and bake them at 200° C for 14 minutes.
  2. Sprinkle serving plates with the icing sugar and cocoa, and then carefully unmould the warm gourmandises onto the plates and surround them with the coffee sauce. The interior of the gourmandises should be soft and creamy. Serve the bitter chocolate sorbet separately.

SOMMELIER

An Alsatian white*Late Harvest Vin d'Alsace

CHEF'S NOTES

For this recipe, everything may be prepared several days in advance, except for the chocolate sorbet.



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