Recipe difficulty: Medium
Prep time: 1 hour
Makes: 4 pieces
Exclusive Easter Dessert by Francisco Moreira
An elegant and delicious dessert perfect for Easter. This artistic treat combines fine chocolate with a light ganache and crunchy elements.
Recipe Steps
The Foundation - Sponge Roll
The base of this dessert is a light sponge cake, carefully rolled to create a soft and moist texture.
The Filling - Ganache
A velvety dark chocolate ganache brings an intense flavor and smooth creaminess to the dessert.
The Final Touch - Decoration
The tartlet is beautifully finished with an artistic chocolate nest, delicate chocolate eggs, and a glossy chocolate coating.
Step 1 - Make the Sponge Roll
Ingredients
- 250g - milk
- 175g - butter
- 80g - sugar
- 160g - flour
- 300g - egg yolk
- 180g - whole egg
- 440g - egg white
- 220g - sugar
Preparation
- Heat milk, butter, and sugar together.
- Add the flour and let the dough simmer for a few minutes like choux pastry.
- Transfer the dough into a stand mixer with a paddle attachment and gradually add the egg yolk and whole egg.
- Whip egg whites and sugar separately. Carefully fold the whipped egg whites into the dough.
- Once mixed, spread the batter onto a 60 x 40 cm baking tray lined with parchment paper to a height of 1 cm.
- Bake at 165°C for approx. 15 minutes and let cool.
Step 2 - Make the Whipped Ganache
Ingredients
- 175g - cream
- 60g - milk
- 40g - glucose
- 160g - Callebaut® dark chocolate, Recipe No. 70-30-38
- 160g - gelatin mass
- 420g - cream
Preparation
- Heat cream, milk, and glucose.
- Pour the hot liquid over the chocolate and gelatin mass and emulsify with a hand blender.
- Add cream again and mix.
- Cool quickly and refrigerate overnight.
- If needed, whip again to achieve a soft texture. Then spread onto the sponge and roll up to form a roll approx. 6 cm in diameter.
- Freeze and cut into 3 cm thick slices.
Step 3 -Final Assembly
Ingredients
- 500g - Callebaut® dark chocolate, Recipe No. 811
- 180g - grapeseed oil
Preparation
- Chocolate nest -Pipe several thin strips of tempered white chocolate onto a frozen plate and roll up immediately to form a nest shape. Let the chocolate fully crystallize.
- For the coating, mix tempered dark chocolate with grapeseed oil and use immediately.
- Callebaut® Hazelnut Brésilienne (Crisps) - Mix Callebaut® Hazelnut Brésilienne with the coating.
- Dip the slices of the sponge roll into the coating.
- Chocolate nests - Place the chocolate nest in the center of the sponge roll and fill with 3 chocolate feathers.
- Mona Lisa® Chocolate Dome Cover the nest with a Mona Lisa® Chocolate Dome.
Ingredients highlight
