Chocolate rum dessert

Chocolate rum dessert

7 ratings

Jona, junior chef


„This is a fascinating dessert that utilizes wonderful ingredients. The different components are easy to prepare ahead – so you can assemble it easily once it’s time for dessert.“

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
2
avocados
½
lemon (juice)
1 tsp
yogurt
5 g
confectioner's sugar
¼ tsp
salt
Metric
Imperial
  • 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
  • 2  avocados
  • ½  lemon (juice)
  • 1 tsp yogurt
  • 5 g confectioner's sugar
  • ¼ tsp salt

Utensils

  • round baking form (15 cm/ 6 inches)
  • baking sheet
  • food thermometer
  • 2 piping bags (optional)
  • oven
  • measuring cup
  • hand blender
  • large bowl
  • whisk
  • small saucepan
  • parchment paper
  • cutting board
  • knife

Enjoy with

Espresso
This dessert is elegant and offers an array of beautiful flavors on it owns. Simply pair it with a shot of espresso for a perfect finish.

Nutrition per serving

Cal
524
Protein
17g
Fat
37g
Carb
44g

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 cream
  • 90 chocolate
  • 25 butter
  • 30 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 einkorn wheat berries
  • 60 sugar
  • 30 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 tomatillos
  • 50 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.
  • 2 avocados
  • ½ lemon (juice)
  • 1 tsp yogurt
  • 5 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!