Chocolate Triple with Banana and Mango Fruit Sauce!
Get ready to treat your taste buds to a symphony of flavors and textures that’ll leave you craving more. Picture rich chocolate mousse paired with soft chocolate tequila biscuits, crunchy cocoa crumble, topped with a delightful vanilla ice cream. But that’s not all – we’ve added a touch of magic with caramelized bananas and mangoes infused with a hint of tequila, elevating this dessert to a whole new level of deliciousness. Let’s dive into dessert perfection together!
Ingredients Mousse Au Chocolate
80 gram egg yolk
40 gram granulated sugar
200 gram whole milk
200 gram heavy whipped cream
210 gram dark chocolate - chopped
Instructions Mousse Au Chocolate
Whisk together 80 grams of egg yolks and 40 grams of granulated sugar in a large bowl and beat the egg mixture until doubled in size. In a large pan, bring 200 grams of milk, 200 grams of heavy whipped cream, and 210 grams of dark chopped chocolate to a simmer. Stir until the chocolate is melted and heat the mixture to 180°F. Pour the hot chocolate mixture into the bowl with the egg yolks and sugar, and carefully fold it together using a spatula. The final mixture will be light and fluffy.
Ingredients Chocolate Tequila Biscuit
100 gram eggs
30 gram agave syrup
50 gram granulated sugar
30 gram almond flour
50 gram whole wheat flour
10 gram cocoa powder
3 gram baking powder
40 gram unsalted butter
50 gram heavy whipped cream
20 gram dark chocolate
10 gram tequila
10 gram filtered water
Instructions Chocolate Tequila Biscuit
Preheat the oven to 350°F. Beat the 100 gram eggs with an electric mixer on high speed for about 5 minutes. The volume of the beaten eggs will increase, the texture will go from liquid to thick and foamy, and the color will turn a light yellow. Add the 30 gram agave syrup and beat for 1 more minute. Then, add the dry ingredients and gently combine with a baking spatula. Heat the 40 gram unsalted butter, 50 gram heavy whipped cream, and 20 gram dark chocolate together in a small saucepan over medium heat. Remove the pan from the heat and stir in a third of the batter from the mixer to loosen and cool the cream. Then, mix in the remaining batter, along with the 10 gram tequila and 10 gram filtered water. Spread the mixture.
Ingredients Cocoa Crumble
50 gram unsalted butter, cubed
50 gram granulated sugar
50 gram almond flour
30 gram whole wheat flour
10 gram cocoa powder, dark
1 pinch of sea salt
Instructions Cocoa Crumble
Place all dry ingredients in a food processor and mix briefly to combine. Add the cubed butter and mix until it comes together as a dough. Roll the dough into a cylinder and cover in cling film. Place in the freezer to chill for 30 minutes. Preheat the oven to 300°F. Remove the dough from the freezer, unwrap from the cling film and crumble on a baking tray. Bake for 15 minutes until crisp and set aside to cool.
Ingredients Banana and Mango Fruit Sauce
50 gram unsalted butter
2 tbsp brown sugar
1/3 cup agave syrup
1/3 cup tequila
2 ripe bananas, peeled and sliced
1 ripe mango, peeled and sliced
1 pinch of cinnamon
1 pinch of salt
Instructions Banana and Mango Fruit Sauce
In a large pan, combine and melt the 50 gram unsalted butter and the 2 tbsp brown sugar. Cook over medium heat for 1 minute. Increase the heat to high medium. Add the bananas and the mangoes and cook for about 2 minutes until lightly caramelized. Add the 1/3 cup agave syrup, a pinch of cinnamon and sea salt. Cook, stirring, for a few minutes to thicken up. Add the 1/3 cup of tequila and cook for 1 more minute.
To serve, smear a spoonful of the chocolate mousse across the plate. Add the chocolate biscuits and a bed of the cocoa crumble for the vanilla ice cream, add the vanilla ice cream on top of the crumbles and finish with the still warm banana and mango fruit sauce.
Enjoy this super delightful chocolate dessert!
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