The Big Truffle Dessert

by Sergio Sanz Blanco

Sergio says ‘If you love sweet flavours and chocolate, you’ll love this dish. It’s all the flavours of the fair, candyfloss, chocolate, brownies and more taken to an entirely new level.’

‘The chocolate orange sauce is rich with the flavours of Cointreau and orange and, when poured over the ‘big truffle’, the whole thing melts to reveal the sweet and exciting treats that are hidden within. It’s very theatrical.’

    
Ingredients

Candyfloss
100g Candyfloss (20g per portion)
Cocoa powder 

Chocolate mousse
75g Milk chocolate
25g Dark chocolate
100ml Double cream
37.5ml Full fat milk

Cocoa sauce
75g Cointreau 
45g Sugar
22.5g Orange cocoa powder
300g Orange juice

Chocolate brownie
75g Butter
75g Dark chocolate (extra bitter)
1 1/5 Whole eggs, whipped
110g Sugar
1/2 Vanilla pod
42.5g Flour
1g Salt
7.5g Cocoa powder

Croutons
1 slice of Farmers White Bread, diced into croûton sized cubes 
Cocoa powder
Olive oil 


Method

To make the candyfloss ball:
1. Wrap the candyfloss into a ball and cover with cocoa powder.

To make the mousse:
1.
Warm the milk and cream in a saucepan over a medium heat.
2. Break the chocolate into pieces in a mixing bowl. Pour over the warm milk and cream and stir, allowing the chocolate to melt and the entire ingredients to combine.
3. Leave to cool to room temperature. 
4. Then whip until the mixture increases in volume by 3/4. 

To make the cocoa sauce:
1.
Place all ingredients in a saucepan over a medium-high heat. Start off on a medium heat and gradually increase the temperature to boil, allowing the sauce to reduce a little.

To make the chocolate brownie: 
1.
Preheat the oven to 160°C.
2. Melt the butter and chocolate in a saucepan over a medium heat. 
3. Once melted, mix with the whipped eggs, sugar and vanilla.
4. Combine with the flour, salt and cocoa powder. Mix fully.
5. Bake for 25mins.

To make the croûtons:
1.
Deep-fry the diced bread until golden and crunchy.
2. Remove from the oil and blott off the excess oil.
3. Toss in cocoa powder until covered.

Serves 5


Sergio Sanz Blanco is the Executive Chef at Ametsa restaurant in COMO The Halkin Hotel.




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