Park Plaza Gardens Ebony And Ivory

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Servings: 4 servings Difficulty: Advanced
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Elegant layered dessert featuring rich chocolate mousse, delicate white chocolate sauce, and crisp chocolate squares.
Park Plaza Gardens Ebony and Ivory recipe image

This sophisticated dessert, originally developed by Philippe M. Gehin, offers a stunning contrast of textures and flavors. The “Ebony” component is a velvety, coffee-infused chocolate mousse made with semi-sweet chocolate and cocoa. The “Ivory” element consists of a smooth, silky white chocolate cream sauce. These are layered with crisp, hand-drawn chocolate squares for a delightful crunch. The combination of bitter, sweet, and creamy notes makes this an impressive centerpiece for special occasions. While it requires a bit of patience due to the chilling time, the result is a restaurant-quality presentation that feels luxurious and indulgent. Serve it with fresh berries or mint for a vibrant finish.

Park Plaza Gardens Ebony and Ivory recipe image
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Park Plaza Gardens Ebony And Ivory

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 499.4

Description

This sophisticated dessert, originally developed by Philippe M. Gehin, offers a stunning contrast of textures and flavors. The "Ebony" component is a velvety, coffee-infused chocolate mousse made with semi-sweet chocolate and cocoa. The "Ivory" element consists of a smooth, silky white chocolate cream sauce. These are layered with crisp, hand-drawn chocolate squares for a delightful crunch. The combination of bitter, sweet, and creamy notes makes this an impressive centerpiece for special occasions. While it requires a bit of patience due to the chilling time, the result is a restaurant-quality presentation that feels luxurious and indulgent. Serve it with fresh berries or mint for a vibrant finish.

Directions

  1. To prepare the mousse, combine butter, semi-sweet chocolate, and cocoa powder in a double boiler over simmering water.
  2. Heat the mixture, stirring constantly, until thoroughly melted and smooth. Remove from heat.
  3. Meanwhile, in a separate bowl, beat egg yolks and sugar with an electric mixer until pale, thick, and ribbon-like.
  4. Beat in the strong brewed coffee and water until combined.
  5. Gradually beat the hot chocolate mixture into the egg yolk mixture, ensuring it is well incorporated.
  6. Turn the mixer to high speed and gently fold in the whipped heavy cream until the mousse is uniform and airy.
  7. Cover the mousse and refrigerate for at least 2 hours to set.
  8. For the chocolate squares, melt 2.5 ounces of semi-sweet chocolate (half sweetened, half unsweetened) in a double boiler.
  9. Remove from heat and let cool slightly.
  10. Place a sheet of parchment paper on a cookie tray and weigh down the ends. Use a pencil and ruler to draw an 8 x 10 inch rectangle on the parchment.
  11. Pour the melted chocolate into the center of the drawn rectangle and use a spatula to spread it evenly within the lines.
  12. Set aside in a cool place to harden; do not refrigerate.
  13. When the chocolate is nearly firm but still slightly pliable, use a sharp knife to score 12 equal-sized rectangles.
  14. Let the chocolate harden completely before breaking apart.
  15. For the ivory sauce, bring 1/2 cup of cream to a boil in a saucepan.
  16. Remove from heat and stir in 1/2 pound of white chocolate until melted and smooth.
  17. In a separate bowl, whip 2 egg yolks and 2 ounces of sugar until white and pale.
  18. Temper the egg mixture by slowly stirring in a small amount of the warm white chocolate cream, then fold the entire egg mixture back into the cream. Ensure the cream is not boiling when adding eggs to prevent curdling.
  19. Stir in 2 tablespoons of Cream of Cocoa liqueur.
  20. To serve, spoon a pool of the white chocolate sauce onto each plate.
  21. Carefully peel a chocolate square from the parchment and place it in the center of the sauce.
  22. Add a dollop of the chilled chocolate mousse on top of the square.
  23. Top with another chocolate rectangle.
  24. Garnish with mint leaves, fresh raspberries, and additional whipped cream if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 499.4kcal
% Daily Value *
Total Fat 37.7g59%
Saturated Fat 22.8g115%
Cholesterol 73.3mg25%
Sodium 15.5mg1%
Total Carbohydrate 47.9g16%
Dietary Fiber 12.7g51%
Sugars 27.8g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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