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Filled chocolate log

This dish consists of: chocolate log, mousse of chocolate liqueur, chocolate cream, basil moss, and assembly with Creme de la Creme Gold choc & pecan ice cream.

Chocolate & Banyuls is a 'proven good wine-food combination.' Our wine tip: Cave L’Étoile Banyuls Doré Languedoc - France (8270713).

Ingredients

150gSoft butter
150gIcing sugar
120gSifted flour
150gEgg white
relief mat tree bark
120gDark chocolate
35gchocolate cream liqueur

30gcocoa powder
300gCream
240gmilk chocolate
3gleaf gelatin

240gCream
50gchopped hazelnuts
basil moss
2cacao nibs

100gAlmond powder
30gFlour
100gFine sugar
about 10 leaves of fresh basil
400gEgg white

honey cress
Creme de la Creme Gold choc & pecan ice cream

Preparation

  1. Mix all ingredients in the food processor.
  2. Then spread (in a covering layer) over the mat.
  3. Bake at 170°C for about 6 to 8 minutes.
  4. Immediately shape into a hollow log.
  5. Store well-sealed in a container.

  1. Heat the cream and liqueur and dissolve the soaked gelatin in it.
  2. Pour this over the chocolate and mix well to form an emulsion.
  3. Let cool and set.
  4. Whip the mousse until airy before use.
  5. Put the mousse in a piping bag

  1. Heat the cream and mix in the milk chocolate.
  2. Add the chopped hazelnuts and cocoa nibs and mix well.
  3. Let cool and put it in a piping bag.

  1. Put all the ingredients, except the egg white, in the food processor and blend well so the basil is finely chopped.
  2. While blending, add the egg white and let everything mix well.
  3. Strain the mixture and transfer to a siphon.
  4. Charge with two cartridges.
  5. Let it 'set' for an hour and then pipe the mixture into cardboard cups until ¾ full.
  6. Place in a microwave and bake on full power for about 35 seconds.
  7. Let cool completely.
  8. Remove the airy cake from the cups and tear into small pieces.

  1. Pipe a line of the chocolate cream onto a plate.
  2. Place several scoops of ice cream on top.
  3. Pipe some of the chocolate mousse in between.
  4. Lay the log over it so that everything is covered.
  5. Pipe small dots of mousse on the log and 'stick' the moss and honey cress on them.