Guanaja Chocolate fudge, Raspberry Inspiration, Dulcey Blond Nikka Whisky kind of to die for dessert created during this lockdown with much love !

Step 1: Chocolate Fudge

Ingredients:

120g dark Chocolate (Guanaja VALRHONA- 70% Cacao) @myvalrhona @valrhonafrance
90g Butter
120g Coconut sugar or Brown Sugar
2 eggs
1/3 Cup Coconut Flour or 100g Whole wheat Flour

Method of Preparation:

1-Pre-heat the oven to 160C
2-Bain Marie the chocolate add the butter and mix
3-Incorporate to the sugar, whisk in two beaten eggs and flour
4-Grease a 9×9 Baking tray with cooking spray and transfer the mixture
5-Bake for 20 minutes

Step 2: Inspiration framboise Bombs

Ingredients:

100g Milk
16g Sugar
55g eggs
80g Inspiration Raspberry Valrhona
4g Cacao butter
3g Gélatine – 18g Water

Method of Preparation:

1-Place the gelatin powder in water and set aside.
2-In a saucepan, heat the milk.
3-In a separate bowl, mix the eggs and sugar and add the heated milk then transfer the mixture to a saucepan over medium heat until you get a creamy texture.
4-Place the creamy texture over the Inspiration Raspberry chocolate and cocoa butter set in a large bowl.Whisk and add the gelatin.Use a handy blender to smoothen the mixture.
5-Transfer the mixture to molds and keep room for the Dulcey Blond Nikka Bombs that will placed on top of this before placing them in the freezer for 3 hours.

Step 3: Dulcey Blond Nikka Bombs

Ingredients:

90g Milk
25g Nikka Whisky
16g Sugar
55g eggs
80g Blond Dulcey – Valrhona 32%
4g Cacao butter
3g Gélatine – 18g Water

Method of Preparation:

Similar to the Inspiration Bombs to the exception that when boiling milk you need to add whisky over small heat.

Step 4: Plating

You need to shape circular forms of chocolate fudge that will be topped with a bomb fusion of Inspiration x Dulcey then using a microplane grate some Guanaja and Inspiration to decorate the plate!

This special dessert has been prepared for the first time to celebrate my brother’s Chadi birthday !

Enjoy in moderation !
xx