Chocolate rum dessert

Chocolate rum dessert

Based on 9 ratings
Sponsored

Difficulty

Medium 👍

Preparation

35 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
75 g
cream
45 g
chocolate
12½ g
butter
15 g
rum
25 g
einkorn wheat berries
55 g
sugar (divided)
15 g
quinoa (puffed)
¼ tsp
taco seasoning
100 g
tomatillos
1
avocados
¼
lemon (juice)
½ tsp
yogurt
g
confectioner's sugar
tsp
salt
MetricImperial

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

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-caramelize-sugar

How to caramelize sugar

Nutrition per serving

Cal524
Fat37 g
Protein17 g
Carb44 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.
    • 75 g cream
    • 45 g chocolate
    • 12½ g butter
    • 15 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.
    • 25 g einkorn wheat berries
    • 30 g sugar
    • 15 g quinoa
    • ¼ 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.
    • 100 g tomatillos
    • 25 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.
    • 1 avocados
    • ¼ lemon (juice)
    • ½ tsp yogurt
    • g confectioner's sugar
    • 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!

  • Enjoy your meal!

    Chocolate rum dessert

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!