We're continued to be delighted by the dessert entries in the Godiva Chocolate Challenge competition. Ren's elegant dessert is very simple to make. A combination of a chilled white chocolate dessert with a warm dark chocolate sauce produces an ideal texture, which is sure to both delight your guests too
I need no excuse to eat chocolate, in any form, it’s an almost daily necessity, or compulsion for me. So, on being invited to take part in the Godiva Chocolate Challenge
by luxury Belgian chocolatiers Godiva, all thoughts turned to decadence, indulgence and of course, chocolate.
The challenge was to be “daring and different” and to create a dessert “whose presentation, creativity and texture reflects the craftsmanship and excellence of Godiva.” In my view, excellent quality chocolate should, as far as possible, be allowed to speak for itself and so my dessert is very simple to make, incorporating only very fresh eggs, sugar, vanilla, Italian mascarpone cheese and both white and dark Godiva chocolate.
I was first taught to make the mascarpone-inspired dessert ‘Tiramisu’ by my Italian brother-in-law many years ago. The authentic way to do this is to whisk fresh egg yolks with sugar and then to beat in the mascarpone cheese and then to separately whisk up the egg whites to add volume and lightness to the overall mixture.
My challenge entry could be layered up with ‘ladyfinger’ biscuits or sponges soaked in coffee and alcohol, and finished as a traditional Tiramisu with cocoa. Although it was during a meal at the restaurant of Casa Artusi in Forlimpopoli, Italy; the living museum of the cultured gastronomist Pellegrino Artusi, that I discovered the mascarpone mixture could be eaten alone as a ‘crema di mascarpone.’ And alone, it is incredibly good, too.
To the pillowy, white mascarpone mixture, I added some fresh vanilla powder and some melted white chocolate pearls. For an extra-decadent touch, I chose to finish my creamy dessert with some melted dark chocolate pearls. The combination of a chilled white chocolate dessert with a warm dark chocolate sauce produces an ideal texture, which is sure to both delight and inspire your guests.
White Chocolate Mascarpone Cream with Godiva Chocolate Sauce
50g white chocolate (I used Godiva white chocolate pearls)
2 fresh eggs, yolks and white separated
100g caster sugar
1 tsp vanilla powder or the seeds of one vanilla pod, split
250g Italian mascarpone cheese
150g dark chocolate (I used Godiva dark chocolate pearls)
A few extra white chocolate pearls, for decoration.
Beat the egg yolks together with the caster sugar and vanilla for a few minutes until pale and creamy. Add in the mascarpone cheese and then pour in the cooled white chocolate. Stir until combined.
In a separate, very clean, bowl, whisk the egg whites until stiff. Fold the egg whites into the mascarpone and egg mixture and spoon into glasses; four or six, depending on indulgence levels. Chill for at least one hour.
Just before serving, once more, in a clean bowl over very gently simmering water, melt the dark chocolate pearls and drizzle a little of the melted dark chocolate over the white chocolate dessert and serve immediately. Sprinkle over some extra white chocolate pearls for decoration.
Inspired to make your own chocolate creation? Enter the Godiva Chocolate Challenge by 15th March