Modernist chocolate ganache

Adapted from Michael Laiskonis, Executive Pastry Chef, Le Bernardin, New York

Time

2 hours 20 minutes total: 20 minutes attended, 2 hours unattended

Difficulty

moderate 

Yield

720 g (servings 4 )

Ingredients
Weight
Volume
Procedure
A
Water
200 g
Agar agar
1.5 g
Salt
1 g
2½ dash
1
Bring to boil while stirring.
2
Leave to simmer for 2–3 minutes.
B
Heavy cream (≅35% fat)
310 g
1⅓ cup
3
In a separate pan, bring carefully to boil.
4
Remove from heat.
C
Dark chocolate couverture, 75%; chopped
260 g
2⅗ bar
5
Place in a mixing bowl and gradually incorporate cream B.
6
Add the agar solution A and stir to combine thoroughly.
D
Gelatin, bloomed*
2 g
1 sheet
7
Add the to bowl and stir thoroughly until melted and combined.
8
Transfer to a flexible silicon mold.
9
(Check) Freeze for at least 2 hours or refrigerate for 6 hours until set.

Type ice cream mousse ganache

Author

Yield

g

Servings

Serving size 180 g

Serve

Per
serve
Energy (kcal)825.8
Energy (kJ)3456.2
Protein (g)8.9
Fat (g)70.7
Carbs (g)31.6
Sugars (g)19.7
Fiber (g)8.9
Sodium (mg)176.3
Cholesterol (mg)135.5

Full details