Valentine's Day

Chocolate and Gianduja Dessert Recipe

October 23, 2024
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0 Ratings
Photo by Belles Rives
  • Prep time 30 minutes
  • Cook time 12 minutes
  • Serves 4
Author Notes

At the renowned restaurant La Passagère, nestled within the luxurious Hôtel Belles Rives in Juan Les Pins on the French Riviera, Chef Pâtissier Steve Moracchini has crafted a decadent and indulgent chocolate dessert that is sure to impress. This exquisite creation combines rich dark chocolate with a hint of gianduja, creating a harmonious blend of flavors and textures that epitomizes the elegance and sophistication of French patisserie. —damianotrulli

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Ingredients
  • 5.3 oz (150 g) butter
  • 9.7 oz (275 g) dark chocolate
  • 14.5 oz (410 g) eggs
  • 4.4 oz (125 g) brown sugar
  • 3.9 oz (110 g) flour
  • 2 pinches of fleur de sel (sea salt)
  • 0.5 oz (15 g) gianduja
Directions
  1. Preparation: Melt the butter and dark chocolate together in a double boiler or microwave. In a separate bowl, whisk the eggs with the brown sugar until the mixture is pale and fluffy. Sift the flour and baking powder together.
  2. Combining Ingredients: Pour the egg and sugar mixture into the melted chocolate and butter. Mix well. Add the sifted flour and fleur de sel to the mixture and combine until smooth.
  3. Preparing the Gianduja Insert: Form the gianduja into a small ball and refrigerate at 39°F (4°C) until firm.
  4. Baking: Preheat the oven to 392°F (200°C). Fill the prepared molds ¾ full with the chocolate mixture. Place the chilled gianduja ball in the center of each mold. Bake for 12 minutes.
  5. Presentation: Once baked, allow the desserts to cool slightly. For serving, add a chocolate disc, a sprinkle of chopped hazelnuts, and 4 halved hazelnuts. Serve with a scoop of vanilla ice cream.

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