Chocolate cup with trappist beer and dark chocolate
What happens when a Brazilian chef looks at Belgium's best? You get beer and chocolate in the lead role. It can't get much better than this. Maybe they're not the easiest flavours to pair, yet in this case the flavours really complement each other extremely well. You can either serve them in small chocolate cups or in an open moulded chocolate shell.
- Level:
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Medium
- Makes:
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recipe for 50 mini pieces
Mousse
Ingredients: Mousse
Preparation: Mousse
Melt.
Ingredients: Mousse
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35 ghoney
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200 gbeer
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Q.S.rochefort cheese
Preparation: Mousse
Warm 45°C. Pour over the chocolate and mix.
Ingredients: Mousse
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250 gwhipped cream
Preparation: Mousse
Incorporate into the ganache.
Raspberry & fig coulis
Ingredients: Raspberry & fig coulis
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175 gfresh raspberries
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150 gsugar
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350 gfresh fig
Preparation: Raspberry & fig coulis
Cook.
Beer foam
Ingredients: Beer foam
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250 gbeer
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25 gsugar
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Q.S.rochefort cheese
Preparation: Beer foam
Warm.
Ingredients: Beer foam
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1gelatin leaves
Preparation: Beer foam
Add.
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