Heart of Darkness

Brutal, straightforward and full of power: this is the style of pastry you can expect at Pasticceria de Bellis in Rome, Italy. Heart of Darkness is no exception, boasting ingredients such as our Single Origin Brazil, cocoa powder, coffee and ground dark chocolate.
Level:
Makes:
serves 4 people

Brazil dark chocolate mousse

Ingredients: Brazil dark chocolate mousse

Preparation: Brazil dark chocolate mousse

Heat together in a microwave, then mix until shuny and then homogenise. 

Ingredients: Brazil dark chocolate mousse

  • 4 g
    gelatin powder (180 Bloom)
  • 20 g
    water
  • 1 Q.S.
    lime

Preparation: Brazil dark chocolate mousse

Mix together and add the previous mixture. 

Ingredients: Brazil dark chocolate mousse

  • 500 g
    cream

Preparation: Brazil dark chocolate mousse

Whip to a medium consistancy, then fold into previous mixture and pipe into moulds. 

Cocoa crumble

Ingredients: Cocoa crumble

  • 100 g
    Muscavado sugar
  • 100 g
    butter
  • 50 g
    flour
  • 30 g
    cocoa powder
  • 100 g
    hazelnut powder

Preparation: Cocoa crumble

Mix together and bake at 160 degrees for 15 minutes. 

Cocoa Sablé

Ingredients: Cocoa Sablé

  • 100 g
    butter
  • 70 g
    caster sugar
  • 2 g
    sea salt
  • 100 g
    flour
  • 60 g
    CHD-X5226P

Preparation: Cocoa Sablé

Mix together and bake at 180 degrees for 10 minutes. 

Soft biscuit chunks

Ingredients: Soft biscuit chunks

  • 110 g
    caster sugar
  • 110 g
    hazelnut powder
  • 20 g
    potato starch
  • 100 g
    CHD-X5226P

Preparation: Soft biscuit chunks

Mix together 

Ingredients: Soft biscuit chunks

  • 200 g
    egg white
  • 50 g
    caster sugar

Preparation: Soft biscuit chunks

Beat together and mix into previous mixture 

Ingredients: Soft biscuit chunks

  • 60 g
    butter
  • 100 g
    CHD-CU-20X014
  • Q.S.
    lime
  • Q.S.
    caster sugar

Preparation: Soft biscuit chunks

Add to previous mixture and bake on top of the sablé for 10 minutes 

Dark chocolate chantilly

Ingredients: Dark chocolate chantilly

  • 300 g
    cream
  • 150 g
    mascarpone
  • 50 g
    Muscavado sugar
  • 10 g
    instant coffee
  • 20 g
    CHD-X5226P

Preparation: Dark chocolate chantilly

Mix and beat together. Pour into pipping bag. Pipe 2cm think bars with the same length as the mould and place into the blast-freezer.

Store in regular freezer until needed. 

Finishing and assembly:

Fill an oblong heart-shaped mould with a layer of Brazil dark chocolate mousse, and cover with a bit of the crumble, sablé and soft biscuit chunks. Repeat this step until you have filled 3/4 of the mould, then gently push in the two frozen bars of dark chocolate chantily and place the mould in the blast freezer. Unmould, cover with ground dark chocolate the decorate to taste and serve.