- 24
Ingredients
- Cupcakes:
- 3 eggs
- 1 yolk (ea)
- 11.2 oz sugar
- 2 oz vinegar
- 5 oz oil
- 9 oz flour
- 4 oz cocoa
- 1 ¼ tsp baking soda
- ¼ tsp baking powder
- 10.2 oz coffee
- Raspberry Compote:
- 1 pint raspberries
- 2 tablespoon sugar
- 1 pint raspberries
- Milk Chocolate Chantilly Cream:
- 50 gm milk chocolate
- 4 gm glucose
- 4 gm trimoline
- 200 gm cream
- Dark Chocolate Ganache:
- 7 oz dark chocolate.
- 5.6 oz milk
- 2 oz sugar
- 1 yolk
- 8 oz butter
- Dark Krispies:
- 4 oz dark chocolate melt
- 8 oz Rice Krispy cereal
- Dark Chocolate Sheets:
- 5 oz Dark chocolate
Preparation
Step 1
Cupcakes:
1. Whip eggs, yolk and sugar until light and foamy. Add vinegar and oil.
2. Sift dry ingredients. Add 1/3 dry into egg/sugar and alternate w/ coffee. It will be a loose batter.
3. Pour into molds. Bake at 350 degrees approx. 15 min.
Raspberry Compote:
1. Cook 1st raspberries and sugar over boiling water bath for ½ hour.
2. Cool, fold in rest of raspberries and let sit.
Milk Chocolate Chantilly Cream
1. Head 50 gm of cream with glucose and trimoline. Pour over chocolate and melt. Pour rest of cream to chocolate. Cool. Whip to medium peak.
Dark Chocolate Ganache:
1. Heat milk – make anglaise with sugar and yolk. Strain and pour chocolate to melt. Emulsify butter with hand blender.
Dark Krispies:
1. Melt chocolate & fold in cereal. Spread out on parchment. Freeze. Break up into pieces.
Dark Chocolate Sheets:
1. Melt and temper chocolate Spread thin, cut into rounds the size of cupcake. With rest of chocolate, place in piping bag and pipe out circles the size of cupcake. Let sit.
Assembly:
Scoop out middle of cupcake. Fill with chocolate ganache. Add a piece of chocolate Krispies. Spoon in raspberry compote. Place 1 round chocolate sheet. Pipe milk chocolate Chantilly cream. Garnish with chocolate garnish & raspberries.