Chocolate Suprème

Name: Chocolate Suprème
Ingredients: 20 g sugar; 100 g Italian Meringue; 200 ml whipping cream; Cocoa powder; 85 ml milk; 40 ml syrup (made with 25 g sugar/25 ml water); 110 g icing sugar; 40 g glucose; 150 ml whipping cream; 40 g sugar; 1 tsp custard powder; 15 g powered gelatine; 80 g chocolate; 2 small egg yolks; Assorted whole nuts; 2 vanilla pods; 25 g flour; 2 egg yolks; 8 egg whites; 30 g butter; 180 g chocolate; 1 tsp cornflour; 100 ml double cream; 60 g caster sugar; 110 g finely ground almonds

Preparation info

Difficulty
Medium

Appears in

Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

About

Layers of sponge are sandwiched with chocolate mousse and vanilla cream and then moulded into a log shape. A decorative spine of assorted nuts separates the two halves of the topping - a rich chocolate glaze and a coating of powdered cocoa.

Ingredients

8 egg whites
60 g caster sugar
110 g finely

Dessert
Chocolate

Method

First prepare the dacquoise sponge. Whisk the egg whites and add the sugar to make a meringue. Sieve all of the dry ingredients together then gently fold into the egg whites. Spread evenly on to a baking sheet lined with baking parchment. Bake in a 180°C oven for approximately