zuccotto( italian chocolate duo) Recipe
Are you one of the six billion people in the world that love Italian Desserts. If so, check out this lovely Italian Dessert Recipe. Absolutely yummy!
Summary
Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinServings1
Ingredients
| Water | 80 Gram | |
| Sugar | 80 | |
| Glucose | 80 Gram | |
| Dark chocolate | 600 Gram, melted | |
| White chocolate | 250 Gram | |
| Egg yolks | 50 Gram | |
| Gelatin | 5 Gram | |
| Gelatin | 5 Gram | |
| Orange zest | 5 Gram | |
| Whipped cream | 625 Gram | |
| Whipped cream | 625 Gram | |
| Mixed peel | 180 | |
| Soaked raisins | 40 Gram |
Directions
• Line the bottom and sides of a terrine mould with chocolate sponge. Soak the sponge with sugar syrup and keep covered.
• Dark chocolate mousse: boil the first 3 ingredients. Add melted gelatin. Cool
• Add the dark melted chocolate. When cold fold the melted dark chocolate.
• White orange mousse: Whisk the yolk and the orange zest until light and fluffy.
• Add the melted white chocolate.
• Dissolve the soaked and melted gelatin and add to the mix.
• When the mixture starts to set fold in the whipped cream and finally the mixed peel & raisin.
• Fill up chocolate mousse in the terrine mould in the shape of an inverted dome.
• For the roulade in the centre, apply a thin layer of ganache on the Swiss roll and fill white chocolate filling and roll tight. (38 cm long and 4.5 cm diameter)
• Arrange the roulade in the centre and fill up the terrine with more chocolate mousse.
• Finish it off with a layer of chocolate sponge on top.
• Dark chocolate mousse: boil the first 3 ingredients. Add melted gelatin. Cool
• Add the dark melted chocolate. When cold fold the melted dark chocolate.
• White orange mousse: Whisk the yolk and the orange zest until light and fluffy.
• Add the melted white chocolate.
• Dissolve the soaked and melted gelatin and add to the mix.
• When the mixture starts to set fold in the whipped cream and finally the mixed peel & raisin.
• Fill up chocolate mousse in the terrine mould in the shape of an inverted dome.
• For the roulade in the centre, apply a thin layer of ganache on the Swiss roll and fill white chocolate filling and roll tight. (38 cm long and 4.5 cm diameter)
• Arrange the roulade in the centre and fill up the terrine with more chocolate mousse.
• Finish it off with a layer of chocolate sponge on top.
Comments
Comments: 2 |
Add a Comment
Bianca says :
Have you tried the strawberry tiramisu ? It is great. A summer twist on the Italian Dessert Classic.
Posted on: 4 February 2008 - 12:55am
allesandra says :
Of all the Italian Desserts, Tiramisu is my favorite. What is the name of this creation of yours ?
Posted on: 4 February 2008 - 12:51am
Chef
