Welcome to How To Cook That, I'm Ann Reardon and
today we are making a triple chocolate spiral with strawberry sauce.
If you love chocolate then this is the dessert for you.
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To make the chocolate Mousse sticks you'll need cream, melted chocolate, butter and gelatin
... All the recipe quantities are on the howtocookthat.net website and I'll link to that below for you.
Put the gelatin in the water and leave that to soak.
Add the butter to the cream and heat it until it is melted.
Grab the gelatin from the bowl and squeeze out as much water as possible and add that
into the hot cream mixture.
Stir it around and you'll see that gelatin should dissolve really quickly.
Pour in the melted chocolate and whisk the two together.
Keep on going until you get a smooth even mixture then you want to leave that in the
fridge overnight.
To make the strawberry sauce dice your strawberries into small cubes.
And then you just want to simmer them with some icing sugar and a little bit of marsala
for about a minute or until they are soft. and then set them aside to cool.
For the powdered chocolate you need maltodextrin and melted chocolate.
This is really quite easy to make.
All you need to do is add some of the maltodextrin into the chocolate and stir it through, continue
adding more and stirring it, it will get really thick like a thick paste.
And then keep adding the rest of it and as you stir it in it will turn into a powder.
To make the swirl take a cold piece of bench top that has been in the freezer and quickly
spread out tempered dark chocolate over the top.
You have to work quickly so that you can spread it out thinly because it's going to set up
fast.
Using a ruler cut a straight line across the base and then using your knife cut up and
around and down to make a curved shape.
Cut as many of those as you need for as many desserts as you are making, then take each
one and bend it around to make a swirl.
If it sets too quickly for you to bend just place it onto the normal countertop for a
moment to soften it and then bend it.
Once you've shaped them how you want put them in the fridge for about an hour and then they'll
set firmly.
Take the cooled chocolate mixture that we made yesterday and whip it with an electric
beater until it becomes pale and thick like this.
Yum, don't you just want to take a spoonful?
Place that into a piping bag fitted with a round nozzle and pipe it onto a tray of unsweetened
cocoa powder.
Spoon the cocoa powder over each one and give them a gentle roll to make sure they are coated
on all sides.
Gently lift one of those up and place it onto a cutting board and using a hot knife cut
slices on a diagonal.
Now we don't need these all to be the same height, so you can make different heights,
different lengths.
To assemble the dessert place a chocolate swirl onto a plate and add your chocolate
mousse sticks into place, adding enough to fill about 1/3 of the circle.
Spoon your chocolate powder in to fill up the rest.
And then spoon in some strawberry sauce like it is pouring out of the spiral.
You can make this exact dessert look completely different by changing the shape of the chocolate.
You could make 3 waves and then assemble it using the same components just put in different
places.
Let me know if you prefer the wave or the spiral.
Do some experimenting, take some photos and show me your plating for this dessert.
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Make it a great week and I'll see you on Friday :)