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.’
100g Candyfloss (20g per portion)
75g Milk chocolate
25g Dark chocolate
100ml Double cream
37.5ml Full fat milk
22.5g Orange cocoa powder
300g Orange juice
75g Dark chocolate (extra bitter)
1 1/5 Whole eggs, whipped
1/2 Vanilla pod
7.5g Cocoa powder
1 slice of Farmers White Bread, diced into croûton sized cubes
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.
Sergio Sanz Blanco is the Executive Chef at Ametsa restaurant in COMO The Halkin Hotel.