Assiette Of Chocolate


Ingredients For the torte
  • 1 packet ginger biscuits, crushed finely in a food processor

  • 2 large pieces stem ginger in syrup, chopped finely

  • 85g/3oz butter, melted

  • 450g/1lb chocolate, 75% cocoa solids

  • 5 tbsp liquid glucose

  • 5 tbsp orange liqueur

  • 600ml/1 pint double cream

  • 200g/7oz dark chocolate, for garnish

For the orange sauce
  • 250ml/9fl oz orange juice

  • 2 oranges, juice and zest

  • 3 heaped tsp cornflour

  • 3 tsp caster sugar

  • 4 tbsp orange liqueur

For the mousse and coulis
  • 150g/5½oz white chocolate, broken into pieces

  • 4 free-range egg, whites only

  • 70g/2½oz caster sugar

  • 160ml/5½fl oz double cream

  • 200g/7oz raspberries

  • mint sprigs, to garnish

For the choux buns
  • 60g/2¼oz strong white flour

  • 1 tsp caster sugar

  • 150ml/5fl oz water

  • 50g/1¾oz salted butter

  • 2 free-range eggs, beaten

For the vanilla cream
  • 200ml/7fl oz double cream

  • 1 vanilla pod, seeds only

For the chocolate sauce
  • 200g/7oz milk chocolate

  • 20g/¾oz salted butter

  • 50ml/2fl oz double cream


A Chocolate Triptych Of Bitter Chocolate Ginger Torte, White Chocolate Mousse And Milk Chocolate Choux Buns.

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