Combining three beautiful chocolate elements, each with their own texture and look, the Chocolate Symphony from Onyx Restaurant makes for an artful dessert. Once each element is prepared, they can be combined in seconds with your own artistic touch.
Ingredients:
Rolled chocolate pastry:
1 egg
100g flour
20g quality cocoa powder
Filling:
50g sugar
30g mixed walnuts & hazelnuts
40g ricotta
Caramel sauce:
50g sugar
200ml cream
Ganache:
100g cream
100g dark chocolate
Chocolate mousse:
2 egg yolks
½ sheet gelatin
100g whipped cream (soft-peaks)
30g dark chocolate
30g white chocolate
40g sugar
Preparation:
Chocolate Ravioli
Ricotta Filling: Caramelize the sugar, then add the nuts. Allow the mixture to cool, then break into small pieces. Add the ricotta and beat until creamy (you may need to add a few drops of cream if the mixture is too stiff).
Chocolate Pastry: Sift together the cocoa powder and flour, add the egg and mix to create a rolled (pie) pastry. Do not add salt; the cocoa will provide sufficient flavoring. Roll the pastry out thinly, fill with the ricotta cream, then cut out small raviolis.
Caramel Sauce: Caramelize the sugar, then add the cream a little at a time. Bring to a boil and cook until the mixture thickens. Add the cooked raviolis, and turn to coat.
Chocolate Ganache
Heat the cream to 50°C, then add the chocolate (broken into small pieces). Stir constantly until the mixture becomes homogenous. Allow to set in the refrigerator. Once set, use warm spoons to scoop out bite-size portions; serve with fresh strawberries.
Chocolate Mousse
Beat the egg yolks and sugar until light and fluffy, then carefully blend in the whipped cream. Divide the mixture in two. Melt the two types of chocolate separately over a water bath, then carefully add the white chocolate to one half of the whipped cream mixture and the dark chocolate to the other. Then lightly stir the two mousse bases together with a spoon to create a marbled effect. Use an ice cream scoop to form one scoop per serving.
Onyx Restaurant
1051 Budapest Vörösmarty tér 7-8.
(Entrance on Harmincad u.)
+36.1.429.9023