Chocolate Indulgence

ChocCoverChocolate is a cookbook dream come true for chocoholics and anyone interested in learning how to whip up a lasting impression for a special occasion or thrill someone with an extra special gift.  In this beautifully photographed cookbook, Elisabeth Johansson—celebrated pastry chef, chef, and author—has brought together a collection of 90 spectacular chocolate treats to make when only something sinfully extravagant will do.

Coffee Mousse With Dark GanacheCoffee Mousse with Dark Ganache

This mousse isn’t as fluffy as ordinary mousse, but it is creamier and insanely good!

Makes 6 servings

3½ oz. dark chocolate (54–65%)
6 tablespoons plus 2 teaspoons heavy cream
1 large egg yolk
2 tablespoons coffee (espresso or strongly brewed coffee)
1½ tablespoons room temperature butter

Dark Ganache

1¾ oz dark chocolate (70%)
3 tablespoons plus 1 teaspoon heavy cream

Caramel Mousse

¼ cup granulated sugar
1 tablespoon water
2 large egg yolks
1 tablespoon cornstarch
6 tablespoons plus 2 teaspoons milk
2 tablespoons heavy cream
1 teaspoon butter, room temperature


2 dark chocolate cookies, such as chocolate cookie slices, crumbled

Finely chop the chocolate and place in a bowl. Bring the cream to a boil. Place the egg yolk in a different bowl. While whisking, pour the cream over the egg yolk; pour the liquid back into the pot and cook on medium heat, stirring, until it reaches 183˚F and begins to thicken.

Pour the warm cream through a fine mesh strainer over the chocolate. Add the coffee and butter and whisk until combined. Fill a disposable piping bag with the mousse and distribute between 6 glasses. Refrigerate until firm.

For the ganache, finely chop the chocolate and place it in a bowl. Bring the cream to a boil and pour it over the chocolate, stirring until everything is melted. Let cool. Glaze the coffee mousse with the ganache and refrigerate.

Pour the sugar in a frying pan. Add the water, bring to a boil, and cook until it turns a deep caramel color. Pour the caramel on a baking sheet lined with parchment. Let cool and harden. Break into pieces and pulse in a food processor until it becomes a fine powder.

Whisk the egg yolks and cornstarch together in a bowl. Bring the milk and cream to a boil and while whisking, pour the milk and cream into the egg yolks. Pour the mixture back in the pan and whisk vigorously until the mixture thickens and begins to simmer. Remove the pan from the heat, stir in the butter and caramel dust and continue whisking over a cold water bath until cooled to room temperature.

Fill a piping bag with the caramel mousse and pipe a dollop onto the mousse and ganache. Garnish with crushed chocolate cookie crumbs.
Rasberry and Passion Fruit Yummies

Raspberry & Passion Fruit Yummies

Calling experienced chefs! These goodies require a certain amount of practice but delicious!

Makes about 60 pieces

6 leaves of gelatin
1 cup granulated sugar
½ cup water
1 teaspoon corn syrup or glucose
1 large egg white
2 tablespoons raspberry puree
2 tablespoons mango puree or passion fruit puree (available ready-made)


20 vanilla wafer cookies, about 1½ inch wide
12–14 oz dark chocolate (56–70%)


2 tablespoons freeze-dried raspberries
2 passion fruits, seeded

Preheat the oven to 175˚F. Scoop out the contents of the passion fruits and spread out on a parchment-lined baking sheet. Let dry in the oven for about 1½ hours. Stir now and then.

Soak the gelatin in a bowl of cold water for 5–10 minutes.

In a small saucepan, boil the sugar, water, and corn syrup or glucose until it reaches 266˚F. Meanwhile, when the sugar syrup reaches 248˚F, beat the egg white in a standing mixer until foamy and firm. With the mixer running, pour the warm syrup over the egg whites and continue to whisk for a few minutes. Continue whisking until the temperature lowers to 104˚F and the mixture is smooth. If it doesn’t cool, then it will be grainy.

Drain the gelatin, squeeze the excess water from it and melt it in a small pan. Whisk the gelatin into the egg whites. Divide the batter into two bowls and add the raspberry and either the mango or passion fruit puree to each bowl. Whisk each combination until the mixture has completely cooled. Fill disposable piping bags with the fillings and pipe a kiss of the marshmallow on the tops of the round cookies.

Chop the dark chocolate and temper it (see page 20). Dip the tops in the chocolate and sprinkle either freeze-dried raspberries or the dried passion fruit seeds over the top.


Chocolate 90 Sinful and Sumptuous Indulgences 
By Elisabeth Johansson
© 2014, published by Sterling Publishing

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