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Cooking Recipe Video : Molten chocolate delicacies and bitter chocolate sherbet

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Restaurant: Restaurant Buerehiesel

Chef: Antoine Westermann

Michelin Guide Ranking

3

Viewers Video Rating

Average Rating: 4.5/ 5 - 12 votes - 987 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
30
Cooking recipe Search Tags:
 Molten chocolate delicacies and bitter chocolate sherbet Molten chocolate chocolate delicacies delicacies and
Recommended wine with the dish:
Banyuls grand cru
Difficulty level:
Cooking recipe viewed:
987
Cooking Recipe Preparation time
  • Preparation time: 30 minutes
Cooking Recipe Ingredients
Mousse au chocolat:
  • 3.5 oz. bitter chocolate
  • 0.35 oz. non-sugared cocoa powder
  • 2.1 oz. molten butter
  • 7 egg yolks
Coffee sauce:
  • 1 flat tbsp. spoon instant coffee powder
  • 1 tbsp. powdered sugar
  • 0.85 cups liquid cream
  • 2.8 oz. granulated sugar
  • 7 egg whites
  • 0.28 lbs. granulated sugar
For the ending:
  • Sugar
  • Cocoa powder
Bitter chocolate sherbet:
  • 1.48 cups water
  • 0.28 lbs. granulated sugar
  • 0.55 lbs. bitter chocolate
Chocolate sauce:
  • 0.63 cups milk
  • 3.5 oz. hacked bitter chocolate
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Mousse au chocolat:
  1. Melt the 3.5 oz. bitter chocolate in the bain-marie.
  2. Add cocoa and molten butter.
  3. Beat the egg yolk with 2.8 oz. sugar.
  4. Beat the egg whites with 0.28 oz. sugar.
  5. Mix these 3 preparations with a spatula, until you obtain a smooth mousse. Let it rest 1 hour in the cold.
Chocolate sauce:
  1. Boil 0.63 cups milk and pour it over the hacked bitter chocolate. Stir with a wooden spatula. Store it aside.
Cooking and preparation of the fondants:
  1. Butter 4 small dessert bowls, fill them to ¾ with chocolate mousse and cook in the oven at 356 degrees F for 20 minutes.
  2. Let them cool down. Remove the mousses from the dessert bowls and put them immediately in 4 other, freshly buttered dessert bowls.
  3. Use a tsp. to empty the center of the mousses (dig a small hole). Fill it with the chocolate sauce and put it for 30 minutes in the freezer.
  4. Cover it with the remaining chocolate mousse.
(Recouvrez avec le restant de mousse au chocolat, recouvrez la ) INCOMPLETE
Restaurant
Name:
Restaurant Buerehiesel
Phone:
+33 3 88 45 56 65
Website:
www.buerehiesel.fr
Address:
4 parc de l'Orangerie
City:
Strasbourg
Country:
Fr
Overview:
"After the culinary school in Strasbourg, the hotel Ermitage and the restaurant Bellevue, it is in 1970 that Antoine Westermann buys the Buerehiesel. From then on, one honor chases another: 3 Michelin stars, 4 Bottin Gourmand stars, and finally 19/20 and 4 toques Gault/Millau. Situated at the heart of the Orangerie parc, the ''Restaurant Buerehiesel'' receives you with a unique and exceptional atmosphere. The magnificent establishment with ancient half-timbering invites you to discover its harmoniously decorated salons, box girder ceilings, and breath-taking panorama to the exuberant nature"
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