Nespresso Pave of Bitter Chocolate with Burnt Orange and Ristretto Coffee

I was sent this recipe by Nespresso and I can’t make it (there’s too much going on and I’m too clumsy) so I’m hoping one you, my intrepid readers, will make it and post in the comments how it went!

Preparation time: 90 minutes

Ingredients:
FOR THE BASE:
25g raisins, chopped
65g crushed Hobnob biscuits
100g praline paste
35g milk chocolate, melted
10g unsalted butter
35g pistachios, roasted and crushed

FOR THE JELLY:
300ml orange juice
1 double espresso of Ristretto
150g caster sugar
3 leaves gelatine
2 oranges, zest only

FOR THE MOUSSE:
350g 64% chocolate
300g crème anglaise (see below)
450ml whipping cream
CRÈME ANGLAISE:
150ml whipping cream
150ml milk
3 egg yolks
30g caster sugar

FOR THE GLAZE:
75ml double cream
70ml Ristretto coffee
90g caster sugar
30g cocoa powder
1.5 leaves gelatine

FOR THE MILK PUREE:
300ml milk
3g agar agar
20g caster sugar

Preparation (feeds 10 persons – or, you know, a particularly hungry couple over the weekend 😉 which I think is more likely… and some kids sneaking a few pieces when no one is looking…)

FOR THE BASE
Combine all of the ingredients for the base in a large bowl and mix until thoroughly combined. Tip the mix out onto a sheet of parchment paper, lay a second sheet of baking parchment over the top and use a rolling pin to roll the mix to a thickness of 2mm – and in the shape of the mould/tart ring you are using. Lift the top sheet off and press the mould into the mix. Trim away any excess mix from around the exposed edge. Set aside in the fridge. You can eat the excess base or, you know, lets the kids have a munch 😉

FOR THE JELLY
To make the jelly place 100g caster sugar into a heavy-based pan, place it over a high heat and take it to a dark golden caramel. Add the orange juice, remove from the heat, add the orange zest, remaining caster sugar and set aside. Soak the gelatine in cold water until softened and dissolve it in the hot coffee. Add to the orange mix and set the bowl over some iced water. At the point where the liquid is just starting to thicken, pour it onto the praline mix in the mould and leave it to set in the fridge

FOR THE ANGLAISE
Make the anglaise by boiling the milk and cream and pouring it onto the egg yolks which have been whisked together with the sugar. Return the mix to a gentle heat and cook to 84ºC or until the custard has thickened – stirring constantly. Pour through a fine sieve into a bowl and set aside to cool to room temperature

FOR THE MOUSSE
To make the mousse, melt the chocolate in a bowl set over simmering water. Add the anglaise and stir to combine. Remove from the heat and set over a bowl of iced water and stir until cooled to room temperature. Whisk the cream until peaks form. Gently fold this into the chocolate mix until homogenous, poor it into the mould and if need be level the mousse with a palette knife. Chill in the fridge until set fully for 2-3 hours

FOR THE GLAZE
To make the glaze put the sugar, cream and cocoa into a small pan, bring it to the boil, simmer for one minute. Soak the gelatin in cold water until soft, add to the cream, add the double espresso of Nespresso Ristretto and whisk thoroughly. Once cool, pour the glaze over the surface of the mousse and leave to set in the fridge

FOR THE MILK PUREE
For the milk puree bring the agar agar, milk and sugar to the boil and simmer for one minute. Pour into a bowl and chill until set. Transfer to a blender and blend to a smooth puree

TO SERVE
Once the glaze has set, run a hot knife around the mould, lift off the ring/mould and portion as required – using a clean hot knife each time. Serve the chocolate pave with a spoon of milk puree and a freshly made Nespresso Ristretto espresso Grand Cru
Oh and invite me over so I can try it too 😉 As you can see, this is a complex recipe with a lot of elements but the finished product will be amazing. Don’t be shy – let me know if you try it and how it turned out!