Speculoos chocolate cups

IMG_1085
For Crumble

Ingredients

 

Quantity

Biscoff cookies 60gm
Melted butter 20gm
 

For Biscoff Cheese mousse

Ingredients

 

 

Quantity

Cream cheese 75gm
Cream 80gm
Egg yolk 1pc
Caster sugar 30gm
Seculoos spread(Lotus) 80gm
Gelatine leaves 1pc
For Chocolate cups

Ingredients

 

Quantity

Dark compound chocolate 100gm
   
   

Method

For the Crumble

  1. Crush the cookies and mix with melted butter and set aside.

 

For the Speculoos cheese mousse

  1. Soak gelatine in cold water.
  2. Whip half the sugar with whipped cream and place in the chiller.
  3. Make a sabayon with remaining half of the sugar, add the gelatine and then the speculoos paste and mix well.
  4. Cream the cream cheese and mix with the sabayon mixture.
  5. Lastly fold in the cream. and set in fridge

 

For the Chocolate cups

  1. Melt the dark compound in microwave with intervals of 20 sec and mixing at every interval. Temperature Should not exceed 40*c.
  2. Spread the dark compound on a plastic square and place on top of tall cups and place in the freezer for few sec.
  3. Take out from the freezer and peel of the plastic and start to assemble the dessert.
  4. Fill the cups with crumbs and pipe the speculoos mousse on top with star nozzle and finish with chocolate ganache oor chocolate sauce on top.

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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