Pastry Chef Derryck Adams of the Hilton Sandestin Beach Golf Resort & Spa developed the recipe for Cappuccino Chocolate Delight. This was the winning recipe in the Hilton Chocolate Creation Recipe Contest.
Ingredients:
- 1 slice: chocolate sponge
- 4 each: egg yolk
- 2 oz: sugar
- 8 oz: cream cheese
- 3 cups: heavy cream (whipped)
- 1 oz: Myers Original Dark Rum
- 2 oz: coffee espresso
- 8 oz: Godiva white chocolate
- 1 cup: heavy cream
- 12 oz: Godiva dark chocolate
- 1 oz: raspberry puree (or puree raspberries in a blender)
- 1 oz: mango puree
- 1 oz: sugar granulated
Preparation:
Whip egg yolk until fluffy. Cook 2 ounces of sugar to a soft ball and add it to the egg yolk. Melt the white chocolate with the coffee and fold it in the cream cheese and whipped cream.Arrange the sponge in a cake mold and soak the sponge with the rum. Pour the mix in the cake mold and freeze it.
How to make a ganache:
Take 1 cup of heavy cream and bring it to a boil then add 12 ounces of dark chocolate.
When the cake is frozen, take it out of the freezer and pour the ganache. Cut it into 12 slices. Spoon or drizzle the purees on both sides of each slice (12 servings).
