Cadeaux au Chocolat

Name: Cadeaux au Chocolat
Yield: Makes 12
Cuisine: French
Ingredients: ½ quantity of Crème Brûlée; 1 quantity of Rum-marinated Sultanas; 1 quantity of Dark Chocolate Mousse (sabayon method); edible gold leaf to decorate; cocoa powder for dusting; 500 g (1 lb 2 oz) tempered dark (bittersweet) chocolate used for spreading and also to make 12 Chocolate Squares and 12 Swiped Flicks; 1 quantity of Flourless Chocolate Sponge; 500 g (1 lb 2 oz) tempered dark (bittersweet) chocolate used for spreading and also to make 12 Chocolate Squares and 12 Swiped Flicks; 500 g (1 lb 2 oz) tempered dark (bittersweet) chocolate used for spreading and also to make 12 Chocolate Squares and 12 Swiped Flicks

Preparation info

Makes
12

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This means ‘chocolate gift’ in French. Delicate vanilla crème brûlée, chocolate mousse and rum-soaked sultanas are encased inside a chocolate wrapping. Perfect to intrigue and delight guests at any dinner party.

Ingredients

½ quantity of Crème Brûlée
1 quantity of Flourless Chocolate Sponge
500

Europe
France
Dinner
Mediterranean
Gluten-free
Vegetarian

Method

First, prepare the Crème Brûlée

Preheat the oven to 140°C (275°F/Gas 1). Fill the holes of the muffin mould with the prepared Crème Brûlée mixture until three-quarters full. (1)