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Chocolate Dome with Summer Berry Compote Recipe

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Chocolate Dome with Summer Berry Compote
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Ingredients
46
Count
Nutrition
17708
Calories
Total time
1140
Minutes
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Ingredients:

Directions:

  1. COMPOSITION:
  2. Assembly: Pipe chocolate mousse into 4, (2-inch) dome molds. Spread mousse around sides of dome to the top, freeze. Repeat process with mousseline, freeze. Place 3/4-inch disc dacquoise on mousseline. Fill with 3/4-ounce compote. Top with 1 3/4-inch disc dacquoise, freeze. Unmold and glaze. Garnish with tuile and caramel stick.
  3. Vanilla Mousseline:
  4. Lime dacquoise: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Summer berry compote: Combine sugar, flour and zest, set aside. Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks. Fold in sugar mixture, spread in a half sheet pan lined with parchment. Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes. Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs. Chocolate mousse: Combine sugar, yolks and heavy cream. Whisk over bain marie constantly until thickened. Scald cream and add the heavy cream. Temper with the egg mixture. Fold in the whipped cream and use immediately. Vanilla mousseline: Bring milk and vanilla beans to boil. Ribbon yolks, sugar and flanc powder. Temper yolks with milk and cook for 3 minutes. Remove from heat, add softened gelatine. Add butter, cool to room temperature. Fold in whipped cream and use immediately.
  5. Chocolate Glaze:
  6. Chocolate tuille: Cream butter and sugar. Gradually add egg whites. Add flour and cocoa powder. Mix until smooth. Spread batter into 10 by 3-inch rectangle. Bake in a preheated 375-degree oven for 7 minutes. Immediately cut into 4 triangles with a 1/2-inch base. Wrap warm tuile around dome to form garnish. Cool completely and store in airtight container. Caramel sticks: Combine and cook until golden brown. Spoon caramel onto silpat, forming 6 inch long sticks. Cool and store in airtight container. Chocolate glaze: Bring sugar, water and apricot glaze to a boil. Add cocoa powder, pate a glacer and cocoa paste. Stir until melted and cook for 4 minutes. Add softened gelatin. Strain and store covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 17708.33 Kcal (74141 kJ)
Calories from fat 8778.67 Kcal
% Daily Value*
Total Fat 975.41g 1501%
Cholesterol 6187.32mg 2062%
Sodium 5394.24mg 225%
Potassium 8298.79mg 177%
Total Carbs 1783.93g 595%
Sugars 1447.29g 5789%
Dietary Fiber 93.18g 373%
Protein 332.99g 666%
Vitamin C 92.9mg 155%
Vitamin A 2.4mg 80%
Iron 46.7mg 260%
Calcium 4910.3mg 491%
Amount Per 100 g
Calories 231.63 Kcal (970 kJ)
Calories from fat 114.83 Kcal
% Daily Value*
Total Fat 12.76g 1501%
Cholesterol 80.93mg 2062%
Sodium 70.56mg 225%
Potassium 108.55mg 177%
Total Carbs 23.33g 595%
Sugars 18.93g 5789%
Dietary Fiber 1.22g 373%
Protein 4.36g 666%
Vitamin C 1.2mg 155%
Iron 0.6mg 260%
Calcium 64.2mg 491%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 434.7
    Points
  • 467
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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