Vogue Cookbook: Decadence Dessert

With January almost over, it's time to give up your detox and treat yourself with some food indulgences. Forget everything else, this Decadence dessert is only for that purest breed of chocolate lovers. Created by the chefs at Four Seasons Hotel, Mumbai, the chocolate dessert will be available at San-Qi and Café Prato for only a week. True chocolate connoisseurs should try this fairly simple recipe at home, after all with Valentine's Day just round the corner you never know who you'd need to impress.

Ingredients for White chocolate mousse:
Cream – 100ml
Gelatin – 4 gm
Valrhona chocolate (ivoire) – 250 gm


Method:

1. Whip the cream
2. Soak the gelatin in cold water
3. Melt the chocolate and add the gelatin until dissolved
4. Fold in the whipped cream and refrigerate until required

Ingredients for Chocolate sorbet:
Milk – 400 gm
Sugar – 200 gm
Valrhona cocoa powder – 100gm
Valrhona chocolate (manjari 70%) – 100 gm

Method:

1. Place the milk and sugar in a sauce pan and bring to the boil
2. Remove from the heat and whisk in the remaining ingredients until dissolved
3. Allow to cool, then churn in an ice cream machine.  Freeze until required

Ingredients for Chocolate brownie:
Eggs (whole) – 4 pc
Butter – 150 gm
Flour – 300 gm
Hazelnuts – 200 gm
Baking powder – 5 gm
Caster sugar – 400 gm
Valrhona chocolate (caraibe 66%) – 250 gm

Method:

1. Cream the butter and sugar until the sugar is dissolved and is light and fluffy
2. Slowly add the eggs one by one.
3. Fold in the remaining ingredients.

Ingredients for Chocolate tart:
Sugar – 100 gm
Butter – 250 gm
Egg (yolk) – 4 pc
Sweet pastry – 1 pc
Valrhona chocolate (caraibe 66%) – 250 gm

Method:

1. Melt the chocolate and butter over a water bath
2. Combine the sugar and egg yolks and whisk over heat until they become light and fluffy
3. Gently fold the egg mixture into the chocolate mixture
4. Then pour into a baked sweet pastry tart
5. Place in the oven at 100 degrees C for 5 minutes
6. Allow to cool before slicing

-Shruti Thacker

 

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