Cognac Liqueur Dessert

Czech pastry chefs Eva and Jiří like to go creative with moulds. When taking a bite in this recipe, the ganache, sponge, and cream flavours each tickle your taste buds in turn.
Level:
Difficult
Makes:
Recipe yield: 20 single-serve portions

Chocolate sponge

Ingredients: Chocolate sponge

  • 250 g
    whole egg(s)
  • 50 g
    caster sugar

Preparation: Chocolate sponge

Beat together.

Liqueur Cream

Ingredients: Liqueur Cream

Preparation: Liqueur Cream

Heat together.

Ingredients: Liqueur Cream

  • 12 g
    gelatin leaves
  • Q.S.
    water

Preparation: Liqueur Cream

Soak and mix into previous mixture.

Ingredients: Liqueur Cream

  • 90 g
    egg liqueur

Preparation: Liqueur Cream

Mix in and leave to rest for 24 hours.

Bavarian cream

Ingredients: Bavarian cream

  • 210 g
    Whole milk
  • 70 g
    egg yolks

Preparation: Bavarian cream

Heat together.

Ingredients: Bavarian cream

Preparation: Bavarian cream

Pour previous mixture onto the chocolate and emulsify.

Ingredients: Bavarian cream

  • 5 leaf/leaves
    gelatin
  • Q.S.
    water

Preparation: Bavarian cream

Soak and mix into previous mixture.

Ingredients: Bavarian cream

  • 210 g
    whipping 33% cream

Preparation: Bavarian cream

Whip to medium peaks and gently fold into previous mixture.

Chocolate ganache

Ingredients: Chocolate ganache

Preparation: Chocolate ganache

Melt.

Ingredients: Chocolate ganache

  • 200 g
    whipping 33% cream

Preparation: Chocolate ganache

Mix into melted chocolate.

Ingredients: Chocolate ganache

  • 30 g
    butter

Preparation: Chocolate ganache

Stir into previous mixture.

Finishing and presentation

Fill a small hemispherical silicone mould with liqueur cream, leave to harden in a shock freezer and unmould.
Fill 2/3 of a bigger hemispherical silicone mould with bavarian cream, push in the frozen liqueur cream and seal the mould with a round piece of chocolate sponge. Leave to harden, unmould and enrobe with chocolate ganache.