Chocolate soup!

Steps

before starting

• Take the butter out of the refrigerator long before starting to soften it

for the chocolate jellies

• Place the gelatin leaves into cold water to soften them up
• Boil the water with the sugar and keep stirring constantly
• Remove from heat and add the cacao powder and constantly stir with the whisk
• Drain the gelatin, add it to the cacao mix and stir with the whisk to absorb
• Find one or more recipient that can hold the chocolate water to a thickness of 1,5cm
• Place it into the refrigerator and let it set
• Once the jelly is formed slice it into cubes just before serving

for the chocolate soup

• Chop the chocolate with a knife
• Boil the cream with half the milk
• Pour the mix onto the chocolate little-by-little and stir with the whisk constantly
• Once the chocolate mix is smooth, add the remaining milk and stir constantly with the whisk
• Let the mix cool down

for the hazelnut-walnuts crumble

• Preheat the oven at 160°C
• Chop the walnuts roughly with a knife
• In a bowl, add:
  • the sugar
  • the hazelnut powder
  • the flour
  • the chopped walnuts
• Stir well with a whisk
• Add the soften butter and crumble with your fingers
• Spread the crumble on top of a tray going to the oven and covered with parchment paper
• Cook for 15’
• Let the mix cool down

to bring everything together

• Pour the chocolate soup into a dish
• Sprinkle on top some chocolate jellies
• Sprinkle on top some hazelnut-walnut crumble
• Enjoy :-)
• It’s delicious :-)

Inspiration

The recipe of Chocolate soup with walnuts crumble by the Great French Chef Pierre Gagnaire in the book Gagnaire Pierre, La cuisine des 5 saisons de Pierre Gagnaire. 105 recette simples et créatives, Editions Solar, Paris, 2016, p. 64.