Chocolate rum dessert

Based on 9 ratings
Sponsored
Zacapa

Zacapa

Difficulty

Medium 👍
35
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
150 g cream
90 g chocolate
25 g butter
30 g rum
50 g einkorn wheat berries
110 g sugar (divided)
30 g quinoa (puffed)
½ tsp taco seasoning
200 g tomatillos
avocados
½ lemon (juice)
1 tsp yogurt
5 g confectioner's sugar
¼ tsp salt
Metric
Imperial

Utensils

  • food thermometer
  • oven
  • large bowl
  • whisk
  • small saucepan
  • round baking form
  • parchment paper
  • baking sheet
  • piping bag
  • cutting board
  • knife
  • measuring cup
  • hand blender
  • plate for serving

Nutrition per serving

Cal
524
Protein
17 g
Fat
37 g
Carb
44 g
  • Step 1/7

    Preheat oven to 150°C/300°F. In a small saucepan, bring cream to a boil over medium-low heat. Then, add chocolate to a large bowl and pour cream on top. Whisk until chocolate is melted and well incorporated. Using a food thermometer make sure chocolate has cooled down to 35°C/70°F before continuing. Add butter and rum and continue to whisk until ganache is smooth and even.
    • 150 g cream
    • 90 g chocolate
    • 25 g butter
    • 30 g rum
    • food thermometer
    • oven
    • large bowl
    • whisk
    • small saucepan

    Preheat oven to 150°C/300°F. In a small saucepan, bring cream to a boil over medium-low heat. Then, add chocolate to a large bowl and pour cream on top. Whisk until chocolate is melted and well incorporated. Using a food thermometer make sure chocolate has cooled down to 35°C/70°F before continuing. Add butter and rum and continue to whisk until ganache is smooth and even.

  • Step 2/7

    Pour ganache into a parchment paper lined baking form. Transfer to fridge for approx. 1 – 2 hrs. until ganache is chilled and set.
    • round baking form
    • parchment paper

    Pour ganache into a parchment paper lined baking form. Transfer to fridge for approx. 1 – 2 hrs. until ganache is chilled and set.

  • Step 3/7

    Place einkorn wheat berries on a parchment paper lined baking sheet and bake in preheated oven at 150°C/300°F for approx. 8 – 10 min. Remove from oven and set aside. Caramelize part of the sugar in a small saucepan over medium heat. Add einkorn, quinoa, and taco seasoning to caramelized sugar and stir thoroughly until well mixed.
    • 50 g einkorn wheat berries
    • 60 g sugar
    • 30 g quinoa
    • ½ tsp taco seasoning
    • baking sheet
    • oven
    • parchment paper

    Place einkorn wheat berries on a parchment paper lined baking sheet and bake in preheated oven at 150°C/300°F for approx. 8 – 10 min. Remove from oven and set aside. Caramelize part of the sugar in a small saucepan over medium heat. Add einkorn, quinoa, and taco seasoning to caramelized sugar and stir thoroughly until well mixed.

  • Step 4/7

    Evenly spread the einkorn and quinoa confection mixture over a parchment paper-lined baking sheet.

    Evenly spread the einkorn and quinoa confection mixture over a parchment paper-lined baking sheet.

  • Step 5/7

    Peel tomatillos and cut into small to medium sized pieces. In a small saucepan, caramelize remainder of sugar over medium heat, add tomatillos, and mix thoroughly. Reduce heat to low and cook for approx. 10 – 15 min. until compote has thickened. Leave to cool, then transfer to piping bag.
    • 200 g tomatillos
    • 50 g sugar
    • small saucepan
    • piping bag
    • cutting board
    • knife

    Peel tomatillos and cut into small to medium sized pieces. In a small saucepan, caramelize remainder of sugar over medium heat, add tomatillos, and mix thoroughly. Reduce heat to low and cook for approx. 10 – 15 min. until compote has thickened. Leave to cool, then transfer to piping bag.

  • Step 6/7

    In a large measuring cup, blend together avocado, lemon juice, yogurt, powdered sugar, and salt using a hand blender. Transfer to piping bag.
    • avocados
    • ½ lemon (juice)
    • 1 tsp yogurt
    • 5 g confectioner's sugar
    • ¼ tsp salt
    • measuring cup
    • hand blender

    In a large measuring cup, blend together avocado, lemon juice, yogurt, powdered sugar, and salt using a hand blender. Transfer to piping bag.

  • Step 7/7

    Remove ganache from fridge. Cut into serving pieces. Decorate plate with tomatillo compote, avocado crème, and einkorn and quinoa confection. Enjoy!
    • plate for serving

    Remove ganache from fridge. Cut into serving pieces. Decorate plate with tomatillo compote, avocado crème, and einkorn and quinoa confection. Enjoy!