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Inspiring Recipes: Chocolate desserts

Denmark Andreas Overgaard Denmark
2007 finals - 'The Black Cat' - Denmark
Chocolate Sponge
Butter 96g
Callebaut Dark Chocolate Origine Sao Thomé 70 % 136g
Icing sugar 120g
Egg Yolk 96g
Egg Whites 108g
Sugar 56g
Whip butter, Sao Thomé, icing sugar and the egg yolks.
Whip egg whites and the sugar to a meringue and turn it all together.
Bake it 10 to 12 minutes in 160 ° Celcius.

Chocolate Coffee Mousse
Water 300g
Coffee Beans - infuse to 160g 60g
Coffee 160g
Sugar 40g
Egg Yolks 110g
Gelatine 5g
Callebaut Milk Chocolate Origine Arriba 39 % 200g
Whipped Cream 380g
Stratified coffee, sugar and egg yolks to 85 ° Celcius.
Add gelatine, then the chocolate.
When the temperature is about 30-35 degrees, add the whipped cream.
Freeze in the moulds.

Blackcurrant Cream
Blackcurrant purree 200g
Icing Sugar 60g
Egg Yolks 85g
Egg Whites 50g
Gelatine 2g
Butter 75g
Boil blackcurrent purree, icing sugar and the eggs together while mixing.
Add gelatine.  When the temperature is 35 degrees add the butter.
Freeze in the mould.

Black Currant Coulis
Black currant puree 156g
Sugar 36g
Rhum 12g
Citron 4g
Warm all the ingredients in the microwaveoven.
Leave to infuse.  For black currant jelly use 1 dl puree and 2 1/2 g gelatine and freeze in moulds.
Use the rest for coulis.

White Chocolate Crunch
Callebaut White Chocolate W2NV 125g
Nescafé 2g
Callebaut Pailleté Feuilletine 35g
Temper the chocolate, add the rest.  Roll between to plastic sheets.  Cut into circles.

Lemon Thymes Ice Cream
Milk 300g
Cream 38 % 300g
Sugar 90g
Vanilla Pods 1/2
Egg Yolks 195g
Lemon Thymes 3g
White Chocolate W2NV 125g
Boil milk, cream, sugar, vanilla pods and lemon thymes.
Stratified with egg yolks to 85 degrees and add the chocolate.
Let it absorb for 4 hours.
Sieve and put in the ice machine.

Cocoa Tuiles
Icing Sugar 50g
Egg Whites 50g
Flour 30g
Callebaut cocoa Powder CP 15g
Butter (melted) 50g
Mix it all together.
Bake it for 3 minutes, 180 ° Celcius.

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.