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Spiced chocolate domes with brandy soaked raisins and cacao nibs

08 March 2016
Spiced chocolate domes with brandy soaked raisins and cacao nibs

Although small and perfectly formed, these dainty domes are very rich and delightfully decadent. A rich chocolate mousse filled with brandy-soaked raisins sits atop a cacao nib-studded meringue biscuit. This recipe is one to try if you want to really impress someone!

Serves 8-10

For the cacao nib dacquoise

  • 2 egg whites
  • 75g granulated sugar
  • 25g ground hazelnuts
  • 40g plain/all-purpose flour
  • 50g cacao nibs, plus extra
    to decorate
  • 1/2 tsp mixed spice
  • Zest of half an orange

For the soaked raisins

  • 80g (dark) raisins
  • 2tbs dark rum

For the mousse

  • 125g dark/bittersweet chocolate
  • 60g caster/superfine sugar
  • 400ml whipping cream
  • 1tsp mixed spice
  • 1/2tsp vanilla bean paste

For the glaze

  • 2g leaf gelatin
  • 250g dark/bittersweet chocolate
  • 140ml whole milk
  • 50g liquid glucose

Preheat the oven to 180°C. To make the cacao nib dacquoise for the base, whisk the egg whites to soft peaks in a large mixing bowl with the caster/granulated sugar. In a separate bowl, mix together the ground hazelnuts, flour and cacao nibs, then add the mixed spice and orange zest.

Fold the dry ingredients into the meringue. Spread the mixture onto the prepared baking sheet and bake in the preheated oven for 10 minutes until a skewer inserted into the cake comes out clean. Leave to cool completely before using the cookie cutter to stamp out discs.

In a separate heatproof jug in the microwave, heat 125ml of the whipping cream with the mixed spice and vanilla bean paste and slowly bring to the boil. Meanwhile, whip the remaining whipping cream to soft peaks and set aside in a cool place. When the sugar has turned golden, slide the pan off the heat and gradually pour the hot cream into the caramel - be very careful as it will splatter. Stir constantly with a long-handled wooden spoon until smooth. Once all the cream has been added and the caramel is smooth, pour over the chocolate and mix gently until smooth.

Leave the chocolate caramel cream to cool for 10 minutes and then fold through the whipped cream. Spoon into the moulds and, using the back of the spoon, spread up the sides of the mould to create a border. Fill with the soaked raisins, put a little more mousse in before pressing a disc of the cacao nib dacqoise down to create the base. Using a clean spoon, clean up any excess mousse and make sure they are level. Freeze overnight.

To make the glaze, soften the gelatin in a bowl of cold water for 10 minutes. Put the chocolate in a mixing bowl. Pour the milk, 60ml water and liquid glucose into a pan and bring to the boil over a low heat, stirring to combine. Remove the pan from the heat, drain the gelatin from the cold water and drop into the hot milk. Whisk to combine, then pour over the chocolate, leave for two minutes, then stir gently with a rubber spatula until smooth and glossy. Leave to cool for a further two minutes.

Recipe taken from Afternoon Tea at Home by Will Torrent, - reviewed here. Photography by Matt Russell

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