Chocolate rum dessert

Step 1/7

• 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

• 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

• 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.

Step 5/7

• 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

• 1 avocados
• ¼ lemon (juice)
• ½ tsp yogurt
• 2½ g confectioner's sugar
• ⅛ 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

• 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!