Chocolate Williams

Sandy Bohm Chocolate Williams

Ingredients | Chocolate Williams

10g pear jelly with whipped cream (see separate recipe)

10g biscuit without flour (see separate recipe)

45g chocolate nougatines mousse (see separate recipe)

Glassage

Chocolate decorations

Cocoa

Ingredients |Pear Jelly

170g frozen puree

6 egg yolks

220g sugar

15g gelatin

515g confectionery cream 15,1% fat

70g calvados

Ingredients | Biscuit

320g egg white

250g yolks

400g sugar

125g cocoa

Ingredients | Chocolate Nougatines Mousse 

220ml confectionary cream 35,1% fat

365g chocolate

8g gelatin

440ml confectionary cream 35,1% fat

55g caramel hazel nuts

Method | Chocolate Williams

Cut bunchy heart out of biscuit and fulfill it with chocolate mousse. Put pear jelly disc on and then again, a layer of chocolate mousse. Finish dessert with a biscuit. Freeze. Before serving dredge with cocoa, decorate with glassage and chocolate.

Method | Pear Jelly

Cook English cream with yolks, sugar and pear puree at 85°С. Add soaked gelatin. When mixture is cold add calvados and whipped cream.

Method | Biscuit

Beat egg white with sugar till thick foam, add lightly beaten yolks and mix. Carefully add sieved cocoa. Put the mixture on the silicone baking sheet and bake for 15-18 minutes at 170°С.

Method | Chocolate Nougatines Mousse

Make ganache out of 220ml of cream and chocolate by heating up the cream and as soon as it starts to boil take it out of the heat. Add melted chocolate. Stir ganache till smooth and add melted gelatin. Whisk 440ml of cream and put into mixture when it’s cold. Make caramel hazel nuts by cooking sugar till caramel. Dip nuts into caramel and them place on a silicon paper too cool down. Chop very small and add to mousse.