Rocky road Recipe

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The Chef Book


Whipped White Chocolate and Chocolate Mousse
  • 175 g boiled double cream
  • 75 g white chocolate
  • 1 cinnamon stick
  • Pinch Maldon
  • 100 g Madirofolo
  • 25 g sugar
  • 3 egg yolks
  • 3 egg whites
  • 50 g sugar
  • 50 g double cream
Almond Tuille and Ghana Ganache
  • 75 g sugar
  • 75 g glucose
  • 75 g roasted almonds, crushed
  • 25 g almonds in the pan with left over caramel
  • 100 g Ghana chocolate
  • 125 g double cream
  • 40 g butter
Fig Puree, Port Marshmallow and Yoghurt Jelly
  • 160 g fig
  • 50 g Port
  • 10 g glucose
  • 50 g water
  • 125 g sugar
  • 10 g Port
  • 10 g iced water
  • 2 leaves gelatine
  • 30 g egg whites
  • 100 g Greek yoghurt
  • 100 ml milk
  • 20 g sugar
  • 10 g iced water
  • 2 leaves gelatine
How to Make It
    Whipped White Chocolate
  1. Bring cream and cinnamon to the boil pass through a fine sieve onto the chocolate and salt. Lightly mix together.
  2. Leave to chill on ice in fridge.
  3. Once chilled whisk to a soft peak.
  4. Almond Tuille
  5. Bake the almonds in the oven until golden brown.
  6. Place the glucose and the sugar into a dry, heavy bottom pan and take to a light caramel.
  7. Once at the light caramel stage, pour most out onto a non-stick baking mat to set.
  8. Add 25 g of almonds to the remaining caramel in the pan.
  9. Stir until coated and pour onto a separate mat.
  10. Once the first caramel is set, place into a blender with the remaining nuts and blitz to a fine powder.
  11. Dust this powder over a non-stick tray and bake in the oven at 170°C for 6 minutes.
  12. Once out, cut to required shape with a metal ring.
  13. Ghana Ga Nache
  14. Bring the cream to the boil and pour over the chocolate.
  15. Stir the cream and chocolate together until fully incorporated.
  16. Stir in the butter, thoroughly.
  17. Once the butter has been completely absorbed by the chocolate mix, pour into rings to set.
  18. Fig Puree
  19. Place everything into a pan and cook down until figs are soft and glazed.
  20. Place in a food processor and blend until smooth.
  21. Remove and pass through a fine sieve.
  22. Port Marshmallow
  23. Soak the gelatine in ice water.
  24. Place the egg whites into an electric whisk bowl and slowly whisk.
  25. While the whites are whisking add the water, port and sugar to a heavy bottom pan.
  26. Take the sugar mix to 127°C then remove from the heat and add the gelatine.
  27. Pour, in a slow drizzle, into your egg whites, whilst still whisking.
  28. Continue whisking until room temperature, then place into a piping bag.
  29. Pipe onto a non-stick tray and leave at room temperature to set.
  30. Yoghurt Jelly
  31. Soak the gelatine in iced water.
  32. Bring the milk and sugar to the boil and pour onto the yoghurt then whisk together thoroughly.
  33. Mix the gelatine into the yoghurt mixture, and pour onto a tray to set in the fridge.
  34. Once set dice the jelly.

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