Chicco
A multi-layered chocolate dessert featuring chocolate nut crumble, caramel chocolate, and chocolate whipped cream.
Ingredients
Chocolate cream crispy biscuit
3.5 x13 cm 40 slices
Caramel chocolate
to taste
Chocolate nut shortbread
30 x40 cm 1 slices
Chocolate whipped cream (needs to rest in the fridge for one day)
to taste
Garnish
to taste
Instructions
1
Make the chocolate cream crispy biscuit
Cream the butter with the powdered sugar, then add the whole eggs. Sift in the flour and cocoa powder. After resting the dough in the fridge, roll it out and bake at 150°C for 15 minutes.
2
Make the caramel chocolate
Cook the sugar, heavy cream, and glucose syrup into a caramel. Pour in the chocolate and cocoa pieces to emulsify, then once cooled add the butter and mix.
3
Make the chocolate nut shortbread
Make a syrup and stir in the cocoa nibs and almonds. Melt the butter, chocolate, and cocoa pieces. Whisk the yolks with the sugar and emulsify with the chocolate, then fold in the meringue and flour, sprinkle with the nuts, and bake at 160°C for 20 minutes.
4
Make the chocolate whipped cream
Mix the chocolate with the invert sugar, then pour in the boiling heavy cream and glucose syrup. After resting in the fridge for one day, whip together with the heavy cream to soft-to-medium peaks.
5
Assemble
Once the shortbread has cooled, spread it with the caramel chocolate and refrigerate until set. Cut into pieces, attach the crispy biscuit, pipe on the whipped cream, and dust with cocoa powder.
