Recipe courtesy of Chef Bijan Shokatfard, Executive Chef at Geoffrey’s Malibu, Malibu, California
Begin this part of the recipe the day before you are serving.
- 1 lb chocolate chips (semi-sweet)
- 1⁄2 cup dark chocolate mousse mix
Melt chocolate chips over a double boiler. Follow directions on mousse mix and fold into melted chocolate. Set aside.
Easy creme Angliase
- 1 lb Gianduja chocolate (a sweet chocolate with hazelnut paste)
- 1⁄2 cup Pailleté Feuilletine
- 1⁄4 lb praline paste
- 1⁄4 cup hazelnut oil
In a food processor, blend the praline paste and hazelnut oil together. Melt the Gianduja chocolate over a double boiler, then mix in Pailleté Feuilletine and blend of praline paste and hazelnut oil. Spread out the Gianduja mixture on a buttered sheet pan, and place in the refrigerator to chill. Using desired shape ring mold, punch out a chocolate base. Place the punched out base with ring mold attached on a separate cookie sheet. Fill with melted ganache and chill.
Easy Creme Angliase
- 1⁄2 gallon vanilla ice cream
- 2 egg yolks
Melt ice cream using a double boiler, then add egg yolks and whisk occasionally until mixture starts to thicken (approximately 10 minutes). Chill.
Heat a kitchen towel with hot water, squeezing excess water out, and gently rub sides of the ring mold until the chocolate crunch can be removed with little or no force. Place torte in the center of the plate and drizzle sauce as desired. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!