Dark Chocolate «Supreme» with Hazelnuts and Coffee-Orange Sauce

Dark Chocolate “Supreme” with Hazelnuts and Coffee-Orange Sauce is an elegant dessert that combines rich dark chocolate with the satisfying crunch of hazelnuts. The coffee-orange sauce adds a bold contrast to the deep, bittersweet chocolate, making this a dessert that truly excites the palate. With its complex flavors, this dessert is perfect for special occasions like holiday dinners, celebrations, or an indulgent treat on a cool evening. The combination of coffee’s warmth, orange’s zest, and chocolate’s decadence makes it ideal for the colder months, particularly in fall and winter when the rich, comforting flavors are most appreciated.

Dark Chocolate «Supreme» with Hazelnuts and Coffee-Orange Sauce

Difficulty Level: Hard
Calories: 500
Cooking Time: 60 min

Ingredients:

Hazelnut Crust:
  • 300 g Butter
  • 300 g Cane sugar
  • 300g Hazelnuts
Hazelnut “supreme”:
  • 625 g Whipped cream
  • 375 g Yolks
  • 2 Vanilla pods
  • 200 g Hazelnut paste
  • 115 g Sugar
  • 5 g Gelatin
Light chocolate cream:
  • 1.2 l Milk
  • 600 g Yolks
  • 540 g Sugar
  • 1.5 kg Premium Dark Chocolate
  • 18 g Gelatin
  • 1,8 l Whipped cream
Coffee jelly:
  • 50ml Expresso coffee
  • 120g Sugar
  • 1 Orange, zested
  • 15 g Gelatin
English vanilla cream:
  • 500 g Milk
  • 500 g Cream
  • 4 Vanilla pods
  • 150 g Sugar
  • 200 g Yolks
Vanilla sauce:
  • 400 g Water
  • 160 g sugar
  • 2 Vanilla pods
  • 5 g Gelatin

Instructions:

Hazelnut Crust:
  1. Combine cold butter and sugar. Add hazelnuts and mix.
  2. Roll out between 2 sheets (about 4mm thick).
  3. Freeze.
  4. Сut into circles with a diameter for 1 cm less than a ring for assembly dessert.
  5. Bake at 160 ° C
Hazelnut “supreme”:
  1. Whisk the yolks with the sugar. Infuse in vanilla cream and bring to a boil.
  2. Strain and pour over the hazelnut pasta. Cook at 85 °.
  3. Add the soaked gelatine. Blend and pour into a 3cm in diameter silicone mold. Freeze.
Light chocolate cream:
  1. Whisk the yolks with the sugar, add the boiling milk and cook at 85 °.
  2. Pour over chocolate. Add gelatin and blend.
  3. Cool to 40 ° C, then stir in the cream.
Coffee jelly:
  1. Combine coffee with the sugar, orange zest and gelatin. Pour into silicone molds and freeze at supreme.
English vanilla cream:
  1. Infuse vanilla in milk and cream.
  2. Whisk the yolks with the sugar and cook all together up to 85 °.
  3. Beat in the blender.
Vanilla sauce:
  1. Boil water with sugar and vanilla.
  2. Add gelatin. Refrigerate the mixture.
Assemble
  1. Transfer chocolate cream into hemispheres.
  2. Put the hazelnut “supreme” on a coffee jelly.
  3. Cover with yhe chocolate cream and hazelnut crust.
  4. Freeze.
  5. Remove from molds and glaze
Serve
  1. Put the chocolate and hazelnut hemisphere on one half of the plate.
  2. Decorate the other side with vanilla sauces and English vanilla cream.
  3. Add orange confit drops and vanilla ice cream.

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