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Hot and cold chocolate drinkRecipe courtesy of chef Christopher Gross from Crush Lounge Yields: 8 servings
Chocolate Sorbet 2 tbs dark cocoa
4 oz cocoa
4 oz water
3 oz sugar
2 oz strong coffee
Directions:
Bring cocoa, water, sugar and coffee to a boil. Cool mixture then freeze in ice cream machine.
Chocolate Tart:5 oz butter melted
5 oz chocolate melted
5 eggs
3 -1/4 cups sugar
1 tbs pastry flour
Whisk eggs and sugar till thick. Add melted chocolate and butter. Fold in flour.
Espresso Sauce:8 oz cream
1/2 vanilla bean
4 egg yolks
2 oz espresso beans
Bring cream and vanilla bean to boil with espresso beans. Mix egg yolks and temper with 1/3 boiling cream.
Combine egg and cream mixture with remaining 2/3 cream and continue cooking, whisking at all times. After cream thickens, strain.
This Chocolate Cake is great hot or cold and can be used for other recipes to make layered cakes and pastries
