So now that you’ve achieved greatness with your super simple, romantic dinner, how about an over the top dessert that doesn’t make you want to pull your hair out?
Just try it. We promise, it’s not as hard as it looks.
Manjari Chocolate Cremeux
By Andrea Correa, Pastry Chef at Parallel 37
- 6 cups milk
- 6 cups cream
- 2 cups sugar
- 30 ounces dark chocolate, chopped into small pieces (70% dark chocolate preferred. This can also be described as bitter chocolate by some manufactures)
- 1/2 envelop of powder gelatin
- 2 large egg yolks
Julienned mint sprigs
Mint ice cream (Chef Correa likes Three Twins; she says they have a great mint chocolate chip ice cream.)
Prepare the anglaise by first combining the milk, cream and ¼ sugar in a large pot and heat until it comes to a simmer. Turn off the heat.
Mix the egg yolks with the remaining sugar and whisk thoroughly. Add 1/2 of the warm milk cream mixture, whisking as the liquid is added to prevent cooking the eggs.
Meanwhile, bloom the gelatin sheets. (Bloom according to the manufactures instructions).
Add the bloomed gelatin to the anglaise. Strain directly over the chocolate, mix with a whisk or a hand blender if possible to have an extra smooth texture. Pour into any flexi-mold that can hold 3-4 ounces per mold. Freeze it overnight or for at least eight hours. Unmold and refrigerate for 2 hours or set it at room temperature for 30 minutes.
Cocoa Nib Crumble
- 4 tbsp. butter
- 2/3 cup brown sugar
- 1 cup cake flour (sifted)
- 1/2 tsp. powder cinnamon
- ½ tsp. salt
- 1/4 cup cocoa nibs
Mix all of the ingredients expect the cocoa nibs in a large bowl until small crumbles start to form. Store in the refrigerator until you are ready to bake it. Bake at 325° for 10 to 15 minutes. Cool and add the cocoa nibs last.
- 2 cups water
- 2 cups sugar
- Zest of 1/2 lemon
- 2 cups huckleberries, rinsed
Bring water and sugar to a boil, add huckleberries, and lemon zest. Simmer for five minutes. Turn off the heat and let cool at room temperature in its own liquid.
Place a cremeux on a plate and add warm huckleberries around it. Top with a small scoop of ice cream and the cocoa nib crumble. Finish with freshly chopped mint.