400ml Whipping cream
10g vanilla essence
½ Vanilla pod, split and scraped
60g sieved icing sugar
A splash of dark Rum
2g salt
100g butter
40g bittersweet chocolate
250ml double cream
250ml water
200g sugar
100g cocoa powder
2g salt
10g vanilla essence
Whip the cream with the vanilla essence, vanilla seeds, salt, rum, and icing sugar. Once it thickens, leave it to set in the fridge. Transfer to a piping bag fitted with a star nozzle when ready to use.
Place the butter, cream, water, sugar, salt, and vanilla essence in a saucepan and bring to a simmer.
Add the cocoa powder and whisk thoroughly, cooking gently for 5 minutes at a slow simmer.
Pour the mixture over the bittersweet chocolate and whisk until melted.
Pass through a fine chinois and cool in a blast chiller, covering the surface with cling film to prevent a skin from forming.
400ml Whipping cream
10g vanilla essence
½ Vanilla pod, split and scraped
60g sieved icing sugar
A splash of dark Rum
2g salt
100g butter
40g bittersweet chocolate
250ml double cream
250ml water
200g sugar
100g cocoa powder
2g salt
10g vanilla essence
Whip the cream with the vanilla essence, vanilla seeds, salt, rum, and icing sugar. Once it thickens, leave it to set in the fridge. Transfer to a piping bag fitted with a star nozzle when ready to use.
Place the butter, cream, water, sugar, salt, and vanilla essence in a saucepan and bring to a simmer.
Add the cocoa powder and whisk thoroughly, cooking gently for 5 minutes at a slow simmer.
Pour the mixture over the bittersweet chocolate and whisk until melted.
Pass through a fine chinois and cool in a blast chiller, covering the surface with cling film to prevent a skin from forming.
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