- 2 cups manufacturing/heavy cream
- 2 Tbspn black cocoa
- 1 Tbspn Dutch-processed cocoa
- 3 oz. dark chocolate, chopped
- 5 Earl Grey teabags
- 1 cup whole milk
- 5 egg yolks
- 3/4 cup sugar
- pinch of salt
- 1 tspn vanilla
- In a saucepan, combine 1 cup of cream with the cocoa powders, whisking thoroughly.
- Bring the cream and cocoa powder to a boil and simmer for thirty seconds.
- Remove from heat and add the chopped dark chocolate, stirring until smooth.
- Stir in the remaining cup of cream. Pour the cream mixture into a bowl, prepare a fine mesh sieve on top of the bowl, and set aside.
- In a saucepan (or the same one, if you’re lazy like me), combine the milk and teabags. Bring just to a boil, remove from heat, and cover tightly with a lid. Let the milk steep for ten minutes.
- Meanwhile, whisk the egg yolks together in a separate bowl. Set aside.
- Remove the tea bags from the milk, making sure to squeeze out all of the liquid. Discard the tea bags. Add the sugar and salt to the milk and return to just a bare simmer.
- Whisking constantly, pour the milk gradually into the prepared egg yolks and return to the saucepan.
- Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula. Remove from heat immediately and pour through the strainer into the chocolate cream.
- Add the vanilla and stir until smooth.
- Chill mixture thoroughly in the fridge, then freeze it in your ice cream maker of choice.
Orange Creme Brûlée
- 4 egg yolks
- 1/2 cup whole milk
- 1/2 cup manufacturing cream
- 2 oz. vanilla sugar
- zest of 2 large oranges
- 1 tspn Grand Marnier
- turbinado sugar
- (blow torch)
- Preheat oven to 165 degrees C. Prepare eight 2oz. ramekins in a water bath, filling the water half-way up the sides of the ramekins.
- In a small bowl, whisk together the egg yolks and set aside.
- In a small saucepan over medium heat, combine the milk, cream, vanilla sugar, and orange zest. Bring to just a simmer.
- Temper the egg yolks by pouring the heated milk mixture gradually into the yolks, whisking the entire time. Once the milk and yolks are combined, whisk in the Grand Marnier.
- Strain the custard through a fine sieve into the eight prepared ramekins. Cover the ramekins tightly with aluminum foil.
- Bake for 25-30 minutes, until the edges are set but the creme still jiggles a little when gently bumped. Remove from oven, remove from water bath, and let cool completely.
- Cover the custards with saran wrap and refrigerate overnight.
- An hour or two before serving, remove the custards from the refrigerator and remove the plastic wrap. (This helps to prevent condensation on the surface of the custards.)
- When you are ready to serve, sprinkle a thin layer of turbinado sugar on top of each custard and caramelize with a blow torch. Serve immediately.
David Lebovitz’s Chocolate Orbit Cake
- 4 oz. butter, in small chunks
- 6 oz. bittersweet or dark chocolate, chopped
- 1/2 cup sugar
- 3 eggs
- 1 tspn vanilla extract
- Preheat oven to 180 degrees C.
- Line the bottoms of two 4.5″ round pans with parchment paper and butter the bottoms and sides.
- Combine the butter and chocolate in a double boiler. Cook until melted.
- In a separate bowl, whisk together the sugar and the eggs.
- Whisk in the melted chocolate to the sugar and eggs.
- Pour the batter into the prepared cake pan, and place this cake pan into a water bath, with warm water reaching about half-way up the sides.
- Cover tightly with foil. (Don’t forget this step!)
- Bake in the oven for 45 minutes to an hour, until the cake appears set and your finger comes away clean when you touch the center.
- Remove from oven and water bath and let cool completely.
Lady Grey White Chocolate Creme Anglaise
- 6 oz. white chocolate
- 3 egg yolks
- 4 oz. whole milk
- 4 oz. heavy cream
- 3-4 Earl Grey teabags
- 2 Tbspn vanilla sugar
- zest of 2 oranges
- pinch of salt
- Place chopped white chocolate in a bowl with a fine mesh sieve on top. Set aside.
- In a separate bowl, whisk together egg yolks until light. Set aside.
- In a saucepan over medium-high heat, combine the milk, cream, and teabags. Bring just to a simmer, remove from heat, and cover tightly with a lid. Let simmer for ten minutes.
- Remove the teabags from the milk and cream, making sure to squeeze out all of the liquid. Discard the teabags.
- Add the vanilla sugar, salt, and zest to the milk mixture. Bring to a bare simmer.
- Whisking constantly, pour a small but steady stream of the heated milk and cream into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
- Heat the egg yolks and milk mixture while stirring constantly, making sure to scrape the bottom so that nothing burns or sticks. Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute. Remove from heat immediately.
- Pour the hot creme anglaise through the strainer onto the white chocolate. Let sit for a minute and then whisk until the white chocolate completely melts.
- Keep the sauce warm in a double boiler.
- Top the chocolate orbit cake with creme anglaise and candied orange peel.
Candied Orange Peel
- 4 oranges, peel of (or any thick skinned orange)
- 3 cups sugar
- 1 cup water
- 1 cup sugar for rolling
- 8 oz. chocolate for dipping
You can harvest the peel in many ways. Here are two I recommend: 1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 2) Lop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon. (I generally don’t like to remove too much pith.)
Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 110°C. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer ). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for 4-5 hours (well, I dry for 2 days and more humid regions will require more time). Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar or as is.