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taste

CHOCOLATE GANACHE INFUSED WITH RED FRUITS OVER A HAZENUT BROWNIE

DARK CHOCOLATE, RED FRUIT FLAVORS AND A HINT OF HAZELNUT


Dessert
Number of servings
min.
Preparation time
49 min.
Cooking time
ingredients

FOR THE GANACHE:

  • ½ L of milk
  • ½ L of cream
  • 15g of red fruit tea
  • 600g of milk chocolate
  • 200g of dark chocolate
  • 225g of egg yolks
  • 100g of caster sugar

FOR THE HAZELNUT BROWNIE:

  • 185g of dark chocolate
  • 300g of butter
  • 120g of egg yolks
  • 225 g of brown sugar
  • 75g of flour
  • 30g of non-sugary cocoa powder
  • 150g of roasted, crushed hazelnuts
  • 180g of egg whites
  • 30g of caster sugar
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Illustration
preparation

FOR THE GANACHE:

  1. Heat the milk and cream and infuse the tea for 12 minutes.
  2. Meanwhile blanch the yolks and sugar, then pour the milk and cream to the yolks
  3. Cook like a custard at 81 ° C or on a fire.
  4.  Pour the 2 chocolates, stir to make it homogeneous.
  5. Keep aside  in the fridge for 24 hours.

FOR THE BROWNIE:

  1. Melt the chocolate and butter in a bain-marie. Meanwhile mix the yolks, brown sugar, flour, cocoa and   hazelnuts.
  2. 
Beat the egg whites until firm and thicken it with the sugar.
  3. 
Pour the melted chocolate over the mixture with the egg yolks and add the egg whites gently.
  4. Place in a rectangular mould about 1.5 cm in thickness.
  5. Cook for 25 minutes at 180 ° C.
  6. 
Let cool and then take them out of the mould.

TO PLATE OUT:

  1. 
Cut a band of the biscuit.
  2. Place on a plate and place a ganache quenelle on the top.

The dessert can be accompanied by raspberry coulis or custard, and a glass of Saint-Emilion appellations wine.

Gault et Millau created this recipe for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB)

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