Chocolate and orange cream

How to make a great dessert in a small dessert glass? This recipe uses Satongo dark chocolate which pairs extremely well with warm, citrus flavours like orange. Expect crunch, intensity, lovely acids and bitters. Great as side for a luxury coffee treat or afternoon tea delight.
Level:
Medium

Crémeux of citrus fruits

Ingredients: Crémeux of citrus fruits

  • 100 g
    cream
  • 150 g
    citrus fruit pulp

Preparation: Crémeux of citrus fruits

Bring to the boil together.

Ingredients: Crémeux of citrus fruits

  • 50 g
    sugar
  • 60 g
    egg yolks

Preparation: Crémeux of citrus fruits

Mix together. Pour the cream mixture over the yolks. Put back on the heat to 85°C while stirring continuously.

Ingredients: Crémeux of citrus fruits

  • 9 g
    rehydrated gelatin

Preparation: Crémeux of citrus fruits

Mix in.

Ingredients: Crémeux of citrus fruits

  • 25 g
    butter

Preparation: Crémeux of citrus fruits

Mix in with the hand mixer and pour into small dessert glasses. Finish with some orange marmalade and a chocolate biscuit.

Satongo chantilly cream

Ingredients: Satongo chantilly cream

  • 300 g
    35% cream
  • 85 g
    CHD-L7243STGNV
  • 20 g
    sugar
  • Q.S.
    NIBS-S502

Preparation: Satongo chantilly cream

Prepare a ganache. Leave to rest for a night in the fridge. Beat up shortly the next day and pipe on top of the crémeux layer in glasses. Finish with a super thin chocolate disc with crunchy cocoa nibs and orange chips in it.