Makes About 4 - 4oz portions
what you need:
Heavy Cream, 8 fl. oz. (1 cup)
Heavy Cream, 8 fl. oz. (1 cup)
Milk, 2 fl. oz.
La Colombe Pure Black Coffee (or your favorite strong coffee), 2 fl. oz.
Bourbon, 1/2 fl. oz.
Sugar, 1 1/2 oz. weight
Egg Yolks, 2 each
Dark Chocolate Chips, 3 1/4 oz. weight
how you make it:
1. Combine the coffee, bourbon, and the milk together in a saucepan and reduce over medium heat by a little more than half, leaving an amount of 2 fl. oz. for use in the recipe.
2. Combine the coffee and milk mixture with the heavy cream and heat to a gentle simmer.
Bourbon, 1/2 fl. oz.
Sugar, 1 1/2 oz. weight
Egg Yolks, 2 each
Dark Chocolate Chips, 3 1/4 oz. weight
how you make it:
1. Combine the coffee, bourbon, and the milk together in a saucepan and reduce over medium heat by a little more than half, leaving an amount of 2 fl. oz. for use in the recipe.
2. Combine the coffee and milk mixture with the heavy cream and heat to a gentle simmer.
3. In a metal bowl, using a whisk, mix the yolks and sugar together.
4. Slowly whisk the hot cream mixture into the yolk and sugar mixture, being careful not to scramble the eggs..
5. Place the metal bowl over a hot water bath on the stove and cook over a medium heat to 175˚F, stirring the mixture constantly.
6. Pour the cooked mixture over the dark chocolate chips and blend so that all the chips are melted.
7. When melted, strain through a sieve and pour into 4 oz. mason jars. Store in the refrigerator until cool and set.
8. Top with chocolate soil and a quenelle of sweet lemon mascarpone. Serve.
for the sweetened lemon mascarpone:
Mascarpone Cheese, softened, 3 oz.
Confectioner's Sugar, 1/2 Tbsp.
Lemon Zest, from 1/4 of a lemon
how you make it:
1. Whisk the ingredients together and chill in the refrigerator for 1 hour.
4. Slowly whisk the hot cream mixture into the yolk and sugar mixture, being careful not to scramble the eggs..
5. Place the metal bowl over a hot water bath on the stove and cook over a medium heat to 175˚F, stirring the mixture constantly.
6. Pour the cooked mixture over the dark chocolate chips and blend so that all the chips are melted.
7. When melted, strain through a sieve and pour into 4 oz. mason jars. Store in the refrigerator until cool and set.
8. Top with chocolate soil and a quenelle of sweet lemon mascarpone. Serve.
for the chocolate crumble:
Sugar, 4 1/4 oz.
Almond Flour, 4 1/4 oz.
All-Purpose Flour, 2 1/2 oz.
Black Cocoa, dutched , 1/2 oz.
Atomized Chocolate Powder, 1 oz.
Atomized Chocolate Powder, 1 oz.
Canela (Mexican Cinnamon), ground, 1 pinch
Guajillo Chile, ground fine, 1 pinch
Butter, melted and at room temp., 4 1/2 oz.
Salt, 1/4 oz.
Cacao Nibs, finely ground, 2 oz.
Orange Zest, 1/2 tsp.
how you make it:
1. Preheat the oven to 300˚F
2. In a mixing bowl, blend all of the ingredients (except for the cacao nibs) together and spread onto a lined cookie sheet (preferably lined with a silpat mat).
3. Place the sheet in the middle of the oven and bake for 15 minutes.
4. Remove the mixture and allow to cool. When cool, break up the mixture into crumbs resembling soil, and mix in the ground cacao nibs. Place in a sealed container and reserve in the refrigerator until needed.
4. Remove the mixture and allow to cool. When cool, break up the mixture into crumbs resembling soil, and mix in the ground cacao nibs. Place in a sealed container and reserve in the refrigerator until needed.
for the sweetened lemon mascarpone:
Mascarpone Cheese, softened, 3 oz.
Confectioner's Sugar, 1/2 Tbsp.
Lemon Zest, from 1/4 of a lemon
how you make it:
1. Whisk the ingredients together and chill in the refrigerator for 1 hour.
