Black Forest … a classic international dessert.
I decided to offer you my interpretation of the Black Forest, with a dark chocolate mousse, a kirsch namelaka, a morello cherry confit and a delicious chocolate and morello cherry biscuit.
The dessert is stunning, greedy and balanced, and proposing different textures, we find a very creamy namelaka and a confit that melts in your mouth.
Black Forest… .. A dessert that will satisfy all the expectations of chocolate and cherries lovers.
Watch the video below.
Black Forest
Yield:
8
Ingredients
Chocolate and morello cherries biscuit
- 1/2 large (30 g) whole egg
- 3 tbsp + 1 tsp (50 g) superfine granulated sugar
- 1/3 cup (40 g) pastry flour
- 1 tbsp (5 g) cocoa powder
- 2 g baking powder
- 4 tbsp (60 g full fat milk
- 3 tbsp (45 g) melted unsalted butter
- 1.5 oz (40 g) melted dark chocolate 70%, (Guanaja Valrhona)
- A pinch of salt
- Morello cherries in syrup
Kirsch namelaka
- 3 tbsp + 1 tsp (50 g) full fat milk
- 1 tsp (2.5 g) glucose syrup
- 3 oz (85 g) white chocolate, 35%, (Ivoire Valrhona)
- 1.5 g gelatine 200 bloom, (powder or sheets)
- 6 tbsp + 1 tsp (95 g) whipping cream
- 1 tbsp (15 g) kirsch
Morello cherries confit
- 3/4 cup less 1 tbsp (180 g) morello cherries puree
- 20 g glucose syrup
- 1 tbsp + 1 tsp (20 g) superfine granulated sugar
- 3.5 g pectine Nh
Dark chocolate mousse
- 2/3 cup less 1 tsp (145 g) full fat milk
- 7 oz (195 g) dark chocolate 66%, (Caraibe Valrhona)
- 1 cup + 3 tbsp + 3 tsp (285 g) whipping cream
- 5 g gelatine 200 bloom, (powder or sheets)
Dark chocolate mirror glaze
- ½ cup + ¼ cup + 2 tsp (160 g superfine granulated sugar
- 5.5 oz (160 g) glucose syrup
- 5 tbsp + 2 tsp (85 g) water
- 5.5 tbsp (107 g) sweetened condensed milk
- 5.5 oz (160 g) 5.5 oz dark chocolate, 70%
- 9.6 g gelatine 200 bloom, (powder or sheets)
Extra
- Dark chocolate decorations
- Cocktail cherries
- Gold leaf
Instructions
Chocolate and morello cherries biscuit
- Heat fan oven at 320F - 160°C.
- In a small bowl, sift flour with baking, cocoa powder and set aside.
- Melt chocolate with butter and set aside.
- In a small bowl, whisk the whole egg with sugar and salt until sugar has dissolved.
- Add the milk, melted chocolate and butter mixture and whisk to combine.
- Then add sifted powders and whisk to combine.
- Pour 160/165 g in an 8 inches - 20 cm. pastry ring and bake for 13/15 minutes.
- Let the biscuit completely cool, then remove the ring and with a 6 inches - 16 cm. pastry ring, cut a circle.
- Set aside to assemble (you can freeze it).
Kirsch namelaka
- Soak gelatin powder (or sheets) in cold water.
- Melt white chocolate.
- Heat the milk with glucose until 160F - 70°C, add winged and melted gelatin and stir to combine.
- Pour the mixture over the chocolate in 3 batches, emulsifying well with a rubber spatula.
- Add cold whipping cream, mixing well with a hand blender.
- Pour 180 g of namesaka in a 6 inches - 16 cm. mould.
- Refrigerate for a few hours, then freeze.
Morello cherries confit
- n a small bowl, combine sugar with pectine.
- In a small saucepan, heat the cherries puree with glucose until 105F- 40°C, then add sugar and pectine mixture.
- Cook until the boiling point, cook for a couple of minutes, stirring constantly.
- Pour 160 g of confit in a 6 inches - 16 cm. pastry ring and let cool room temperature.
- Then, refrigerate for a couple of hours then freeze.
Dark chocolate mousse
- Soak gelatin sheets in cold water. Heat milk at 160F - 70°C, add wringed and melted gelatin and stir to combine. Melt chocolate, add milk, 1/3 at a time, mixing well with a rubber spatula. When the mixture is about 105F - 40°C, add whipped cream in 2 or 3 batches.
Dark chocolate mirror glaze
- Soak gelatin powder or sheets in cold water. In a high jar, place finely chopped chocolates and sweetened condensed milk. Pour water, sugar and glucose syrup in a saucepan, and bring to 219F - 103°C. Pour the syrup over the chocolate/condensed milk mixture, add and melted gelatin and blend with a hand blender for at least 2 minutes. Refrigerate for about 12 hours.
To assemble
- Pour 255 g of chocolate mousse in a 7 inches - 18 cm. silicone mould (1.77 inches in high) and freeze for a few minutes.
- Place the morello cherry confit in the centre.
- Add 150 g of chocolate mousse and freeze for a few minutes.
- Place the kirsch namelaka in the centre.
- Add other chocolate mousse up to 1 cm. from the edge.
- Place the chocolate biscuit (morello cherries downward), smooth the edges with a small spatula and freeze.
To serve
- Remove the entremet from the mould and place on a wire rack.
- Heat and blend the mirror glaze and use at 85-95F - 30/35°C.
- Glaze the dessert, decorate with chocolate decorations, cocktail cherries and gold leaf.
- Refrigerate for about 8 hours before serving.
- Enjoy!!!
Hello, I read your article and your information is really amzing and very helpful for me. keep it up and Thank you very much:)
thank you so much
Hi! Can I use amarena cherries just for the biscuit? Also can I bake it in a cake ring in the oven? Like the kind you build up a mousse cake with?
Hi. yes you can do both: use cherries for the biscuit and bbake in a cake ring.
A