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Night Flights

flight.jpg

A Chef Original


Chef Elizabeth Faulkner treated food bloggers to a special dessert creation called Night Flights to celebrate the Chocolate Adventure recipe contest from Scharffen Berger Chocolate and Tuttifoodie. With components that can be made ahead and stashed in the refrigerator or freezer, this is a company-worthy homemade dessert that can be done in a small kitchen. The simple parfait presentation belies its complex flavors, textures and temperatures. It layers: chili chocolate sauce, pandan coconut pudding, chocolate mousse, smoked salt cocoa nib streusel and chocolate ginger mint sorbet. The Chocolate Adventure contest, in its third year, challenges cooks to use Scharffenberger chocolate or cocoa in sweet or savory recipes in combination with at least one of the adventure ingredients such as pandan, black eyed peas and chili. And Scharffen Berger Chocolate is not shy when it comes to rewarding cooks for their creativity. The winning recipe in each of the two recipe categories -- Sweet and Savory -- receives a $10,000 prize. Read on for the Night Flights Recipe.


enter the contest AT SCHARFFEN BERGER CHOCOLATE

Night Flights Created by Chef Elizabeth Faulkner 


Ingredients for the Chocolate Mouse


3 ounces Scharffen Berger 70% Bittersweet Chocolate

3 ounces Scharffen Berger Cacao Extra Rich Milk Chocolate 

1 teaspoon raw honey

2 eggs 

6 ounces cream


Ingredients for Chocolate Mint Ginger Sorbet


9 ounces water

3 ounces sugar

10 mint leaves

2 teaspoons ginger root, peele & sliced

3 ounces Scharffen Berger 70% Bittersweet Chocolate

2 tablespoons Scharffen Berger Natural Unsweetened Cocoa Powder

1 pinch salt


Ingredients for the Smoked Salt Cacao Nib Streusel


2 ounces unsalted butter

1/2 cup sugar

1/4 teaspoon vanilla extract

1/2 cup flour

1/4 cup Scharffen Berger Natural Unsweetened Cocoa Powder

1/4 cup Scharffen Berger Cacao Nibs

3/4 teaspoon smoked salt

(note: the chef mentioned that a little less salt might work better and this should be considered a "to taste" measurement.)


Ingredients for the Chili Chocolate Sauce


3 ounces Scharffen Berger 70% Bittersweet Chocolate

1 teaspoon raw honey

1/4 teaspoon dried whole chili pepper

2 ounces cream

2 teaspoons water

1 pinch salt


Ingredients for the Pandan Coconut Pudding


5 ounces coconut milk

5 ounces milk

1 1/2 tablespoons sugar

2 teaspoons agar agar, flakes or powder

1 pandan leaf



PREPARATION


Chocolate Mouse


  1. Melt Chocolate: Melt chocolate over simmering water bath
  2. Whip egg yolks: Whip egg yolks with honey over water bath until warm. Continue to whip with a whisk to cool (off of the heat.)
  3. Whip Cream and egg whites: Whip cream to soft peak. Set aside. Whip egg whites to stiff peak. 
  4. Whisk yolk mixture: Whisk yolk mixture into chocolate. Add a spoonful of whipped cream and whisk in. 
  5. Combine: Fold in remaining whipped cream and egg whites

Smoked Salt Cacao Nib Streusel

  1. Combine: Combine the flour, sugar and cocoa powder.
  2. Add Butter and Vanilla: Add the butter and work into a crumb. Add the vanilla extract, nibs and salt.
  3. Place on Parchment: Crumble on to a parchment lined baking pan and bake for 15 to 20 minutes at 350 degrees fahrenheit.
  4. Rake Streusel: Rake halfway through baking.

Chocolate Mint Ginger Sorbet

  1. Combine Ingredients: Combine the water, sugar, mint and ginger root in a medium saucepan and bring to a boil.
  2. Remove From heat and strain: Turn off heat and let aromatics steep in the syrup. Strain and return to saucepan with cocoa powder.
  3. Boil Again: Bring to a boil again while whisking. Turn off heat and add chocolate. 
  4. Stir: Stir to melt chocolate until smooth. Add salt. 
  5. Freeze Sorbet: Chill and freeze in an ice cream machine

Chili Chocolate Sauce

  1. Chop and Combine Ingredients: Chop chocolate and set aside. Combine other ingredients and bring to a boil. 
  2. Steep Chili: Steep chili for 5 to 10 minutes to taste. 
  3. Strain and Pour: Strain and pour over chocolate and pour over chocolate and stir to melt. 

Pandan Coconut Milk Pudding

  1. Combine Ingredients: Combine coconut milk, milk and pandan in a saucepan on low heat and just warm. Turn off heat and steep for 15 minutes. 
  2. Remove leaf: Pull out the leaf and add sugar and agar agar. Bring to a simmer again whisking constantly. 
  3. Continue Whisking: Continue to whisk for 2 minutes
  4. Remove from Heat: Remove from heat and chill. 
  5. Puree: Puree in blender with extra milk to make a smooth pudding

Assemble Recipe Components

  1. Pour Chocolate Sauce: Pour warm chocolate sauce down the sides of a rocks glass. 
  2. Add Pudding: Add pandan milk pudding.
  3. Add Mousse: Place a spoonful of mousse in each glass. 
  4. Add Streusel: Add a spoonful of streusel on top of mousse or down the side of glass. Finish with a quenelle or scoop of sorbet. 











By cookinglittle on October 4, 2009 3:38 PM |

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