The Way She Creates This Chocolate Spiral Dessert Is Incredible

Ingredients:


Salted Caramel Recipe
(makes enough for 12 desserts with plenty left to eat)

200g (7.05 ounces) or 1 cup less 1 Tbsp sugar
100g (3.53 ounces) or 1/2 cup less 1 Tbsp cream (35% fat)
120g (4.23 ounces) or 1/2 cup plus 1 tsp margarine
1g (0.04 ounces) or a pinch of sea salt

Procedure:

Make a caramel with the sugar. Add the salt and cream. Stir in the margarine then continue to heat until a small amount dropped into a glass is sufficiently thick to form a soft blob.

Ingredients:

Chocolate Mousse recipe
(makes enough for 24 desserts)

15g (0.53 ounces) or 1 Tbsp water
90g (3.17 ounces) or 1/3 cup plus 1 Tbsp and 1 tsp sugar
3 egg yolks or approx 45g (1.59 ounces)
2 whole eggs
210g (7.41 ounces) dark chocolate
300mL (10.14 fluid ounces) or 1ΒΌ cup less 1 Tbsp cream (35% fat)

Procedure:

Beat the eggs and egg yolks on high until they become fluffy and pale. Place the sugar and water into a pan and heat until 244F (117.78 degrees Celsius) on a candy thermometer. Then pour that into the egg mixture with the mixers running, until the side of the bowl feels cool. Whip the cream to soft peaks, fold in your melted chocolate, then add your egg mixture and fold it all together.

Ingredients:

Chocolate mirror glaze recipe
Makes more than you need, store the excess in a ziplock bag in the freezer.
20g (0.71 ounces) or 1Tbsp and 1tsp powdered gelatin bloomed in 90g (3.17 ounces) or 1/3 cup cold water
200g (7.05 ounces) or 3/4 cup plus 1Tbsp and 1tsp cream (35% fat)
300g (10.58 ounces) or 1 1/3 cup plus 1Tbsp sugar
90g (3.17 ounces) or 1/3 cup additional water
100g (3.53 ounces) or 3/4 cup plus 1Tbsp and 1tsp cocoa powder
250g (8.82 ounces) or 2/3 cup plus 2tsp glucose syrup

Procedure:

Pour the gelatin into the water, stir in and set aside to bloom. Put the sugar, additional water and cream into a bowl and heat until sugar is dissolved. Sift in the cocoa powder, making sure there are no lumps, then whisk in really well. Add the bloomed gelatin, stir until it has melted in. Lastly add the glucose syrup and stir in. Allow the glaze to cool down before pouring it on top of the dessert.

Source: How To Cook That