Heart of Darkness

Created by

  • Andrea De Bellis - Pastry Chef at Pasticceria De Bellis – Rome, Italy

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.

Recipe components

Brazil dark chocolate mousse


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

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

Mix together and add the previous mixture. 

  • 500g

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

Cocoa crumble

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

Mix together and bake at 160 degrees for 15 minutes. 

Cocoa Sablé


Mix together and bake at 180 degrees for 10 minutes. 

Soft biscuit chunks


Mix together 

  • 200g
    egg white
  • 50g
    caster sugar

Beat together and mix into previous mixture 

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

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.