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  • Welcome to How To Cook That I'm Ann Reardon and today we are making an indulgent dessert

  • wrapped in a dark chocolate leather.

  • Inside we have got a crunchy chocolate hazelnut base topped with a raspberry gel, a velvety

  • milk chocolate mousse and fresh raspberries.

  • To make the base we need some butter, brown sugar, unsweetened cocoa powder, plain flour

  • and some hazelnut meal.

  • Place the butter and the brown sugar into the bowl of an electric mixer and beat that

  • on high speed until it looks like wet sand.

  • Turn the mixer to low and add the cocoa powder, if you don't have a stand mixer you can just

  • use a hand mixer for this instead.

  • Add in the flour and all the recipes for this are written out for you on the howtocookthat.net

  • website and I'll link to that below for you ... and add in your hazelnut meal there as

  • well and mix that all together.

  • You'll need to mix it for a few minutes until it becomes like crumbly but moist crumbs.

  • All mixed in really well.

  • Pour the crumbs into the base of a lined springform tin.

  • And then use a spoon spread it out and you want to push it down using the back of your

  • spoon so it compacts all those crumbs into one piece like big biscuity base.

  • Then you want to bake that in the oven for about 15 minutes or until you can smell that

  • yummy cooked cookie smell.

  • For the raspberry gel we need raspberries, sugar and gelatin sheets.

  • Place the sheets of gelatin into the cold water and leave them to soak and absorb some

  • of that water.

  • And then add the sugar to the raspberries.

  • Heat that over high heat until the raspberries just start to fall apart.

  • Pour it into a fine sieve, doing your best not to splash it everywhere.

  • And then use a spoon to push the juices through, leaving the seeds behind in the sieve.

  • Grab the gelatin out of the water and give it a good squeeze to get as much of the water

  • out of it as you can.

  • Add it into the hot raspberries and stir that well, it should just melt really quickly into

  • the liquid.

  • Pour that into a silicone cake tin and place it in the freezer which will make it a bit

  • more solid and easier to handle when we want to add it to the dessert.

  • For the chocolate leather you're going to need cocoa powder, rice flour, vanilla and

  • some water and we will also need some sugar to sweeten it a bit later.

  • Add all of that into a saucepan.

  • Place it over the heat and whisk it continually until it starts to bubble and thicken and

  • the steam fogs up your camera lens!

  • Add in some sugar to that and mix it around, you just want enough sugar to make it sweet.

  • I'm not making mine very sweet because you've got the sweetness in the mousse but feel free

  • to add more sugar if you want to.

  • Tip half of that onto some baking paper and spread it in an even thin layer.

  • It needs to be very thin.

  • Repeat that with the other half and then bake them in the oven until they dry out.

  • I've got it on a low oven and it took about half and hour for mine to dry out.

  • Check it as you go and if you're peeling it back and you can still see like a chocolate

  • paste underneath, it's not ready and it needs a bit longer.

  • Just pop it back in the oven.

  • It should just peel off.

  • Take you chocolate leather and add it on top the base around the outside edge of your tin.

  • Now you want it to look a little bit creased and crumpled not totally smooth so give it

  • some texture in the way that you're arranging it.

  • Remove the raspberry gel from the freezer, take it out of that mold and place it into

  • the base.

  • I found just bending it up a bit and pushing it towards the edge made it fit really well.

  • For the mousse you're going to need milk chocolate, cream, egg yolks, sugar, water more cream

  • and water to soak the gelatin.

  • Place the gelatin in the water and leave that.

  • And then whip the larger amount of cream until it forms some soft peaks.

  • Put the water, sugar and egg yolks into a bowl that is sitting over a saucepan.

  • You should have just a little bit of boiling water in the bottom of the saucepan, the water

  • should not be touching the bottom of the bowl.

  • And then just keep that water bubbling away and whisk your mixture on top.

  • You can just whisk it by hand or you can use electric mixers it's up to you and you want

  • to keep going until that egg mixture is hot and frothy.

  • Now take your chocolate and melt that and then set that to one side and take your remaining

  • cream and heat that up in the microwave until it's just starting to boil.

  • So now you should have your melted chocolate, your egg yolk mixture, whipped cream and the

  • gelatin sheets that were soaked, just get those out and squeeze out the water of them

  • and add them to the hot cream.

  • Once they are melted pour that into the melted chocolate and stir well together so that you

  • are making like a ganache.

  • When that is looking smooth, pour it into the egg yolk mixture and gently mix it through.

  • You want to do it gently because we want to keep as much air in this mixture as we can

  • because that is what is going to make our mousse light and fluffy and velvety.

  • Pour that into the whipped cream and gently fold that in too.

  • Now what you want to do is pour that into your tin, now if you have any gaps in your

  • leather you'll see like here that it's going to start to go through.

  • So try and avoid having gaps but if you do, don't worry we can fix it up afterwards.

  • Once it's been in the fridge for a couple of hours it will be set and you can remove

  • the tin and clean off any of the mousse that went through.

  • Add some fresh raspberries around the top edge.

  • And then slice and serve.

  • The chocolate leather on this dessert gives it a really modern look and the flavours combine

  • really well to make it one of those desserts that you that you don't want to stop at just

  • one slice.

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  • Here's recipe for this dessert, more dessert videos for you and here's the latest episode.

  • Make it a great week and I'll see you on Friday

Welcome to How To Cook That I'm Ann Reardon and today we are making an indulgent dessert

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