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Photo of Bitter Chocolate Rocher With Roasted Hazelnuts and Salted Caramel by ATM - A Ta Maison at BetterButter
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Bitter Chocolate Rocher With Roasted Hazelnuts and Salted Caramel

Jul-20-2016
ATM - A Ta Maison
15 minutes
Prep Time
45 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Bitter Chocolate Rocher With Roasted Hazelnuts and Salted Caramel RECIPE

A delectable and delicious dessert that looks beautiful and tastes heavenly!

Recipe Tags

  • Veg
  • Hard
  • Dinner Party
  • European
  • Blending
  • Boiling
  • Freezing
  • Dessert

Ingredients Serving: 2

  1. For Rocher:
  2. Chocolate: 300 gms
  3. Coco Powder: 50 gms
  4. Butter: 50 gms
  5. Cream: 350 gms
  6. Egg yolk: 3 nos
  7. Whole Egg: 3 nos
  8. Sugar: 150 gms
  9. Water: 100 ml
  10. For Salted Caramel:
  11. Sugar: 200 gms
  12. Water: 100 gms
  13. Cream: 130 gms
  14. Butter: 60 gms
  15. Salt to taste
  16. FOR GARNISH:
  17. Roasted Hazelnuts
  18. Gold Leaf

Instructions

  1. Method for Rocher:
  2. Whip cream till soft firm peaks are formed.
  3. Melt the Chocolate, Coco Powder and butter in a bowl over a vessel slightly filled with water.
  4. Whisk the eggs and egg yolks together till frothy.
  5. Heat the water and sugar to 116 degrees Celsius and add slowly to the egg mixture whisking slowly.
  6. Mix the egg mixture with the chocolate and fold in till completely incorporated.
  7. Fold in the whipped cream till completely incorporated. Put into a mould and refrigerate to set.
  8. Method for Salted Caramel:
  9. Mix water and sugar and heat till it turns brown.
  10. Add cream slowly and keep whisking. Add in the butter and whisk till incorporated.
  11. Add salt to taste. Set aside to cool.
  12. To plate, make a quenelle and place in the centre of a round plate.
  13. Drizzle the salted caramel around the quenelle and garnish with roasted hazelnuts and gold leaf.

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Rakshay Dhariwal
Jul-29-2016
Rakshay Dhariwal   Jul-29-2016

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