Welcome to How To Cook That, I’m Ann Reardon
and today we are making a triple chocolate spiral
with strawberry sauce. If you love chocolate then this is the dessert
for you. This week’s notification squad shout out goes
to Mimi, Sassy, Kelly and Emily For your chance at a shout out subscribe to
howtocookthat, press the bell to turn on notifications and write done in the comments for me. To make the chocolate Mousse sticks you’ll
need cream, melted chocolate, butter and gelatin … All the recipe quantities are on the howtocookthat.net
website and I’ll link to that below for you. Put the gelatin in the water and leave that
to soak. Add the butter to the cream and heat it until
it is melted. Grab the gelatin from the bowl and squeeze
out as much water as possible and add that into the hot cream mixture. Stir it around and you’ll see that gelatin
should dissolve really quickly. Pour in the melted chocolate and whisk the
two together. Keep on going until you get a smooth even
mixture then you want to leave that in the fridge overnight. To make the strawberry sauce dice your strawberries
into small cubes. And then you just want to simmer them with
some icing sugar and a little bit of marsala for about a minute or until they are soft.
and then set them aside to cool. For the powdered chocolate you need maltodextrin
and melted chocolate. This is really quite easy to make. All you need to do is add some of the maltodextrin
into the chocolate and stir it through, continue adding more and stirring it, it will get really
thick like a thick paste. And then keep adding the rest of it and as
you stir it in it will turn into a powder. To make the swirl take a cold piece of bench
top that has been in the freezer and quickly spread out tempered dark chocolate over the
top. You have to work quickly so that you can spread
it out thinly because it’s going to set up fast. Using a ruler cut a straight line across the
base and then using your knife cut up and around and down to make a curved shape. Cut as many of those as you need for as many
desserts as you are making, then take each one and bend it around to make a swirl. If it sets too quickly for you to bend just
place it onto the normal countertop for a moment to soften it and then bend it. Once you’ve shaped them how you want put them
in the fridge for about an hour and then they’ll set firmly. Take the cooled chocolate mixture that we
made yesterday and whip it with an electric beater until it becomes pale and thick like
this. Yum, don’t you just want to take a spoonful? Place that into a piping bag fitted with a
round nozzle and pipe it onto a tray of unsweetened cocoa powder. Spoon the cocoa powder over each one and give
them a gentle roll to make sure they are coated on all sides. Gently lift one of those up and place it onto
a cutting board and using a hot knife cut slices on a diagonal. Now we don’t need these all to be the same
height, so you can make different heights, different lengths. To assemble the dessert place a chocolate
swirl onto a plate and add your chocolate mousse sticks into place, adding enough to
fill about 1/3 of the circle. Spoon your chocolate powder in to fill up
the rest. And then spoon in some strawberry sauce like
it is pouring out of the spiral. You can make this exact dessert look completely
different by changing the shape of the chocolate. You could make 3 waves and then assemble it
using the same components just put in different places. Let me know if you prefer the wave or the
spiral. Do some experimenting, take some photos and
show me your plating for this dessert. Click here to subscribe to HowToCookThat. Here for my latest video and here for more
indulgent dessert recipes. Make it a great week and I’ll see you on Friday
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