I am so happy to finally know how to make beautiful chocolate curls. Of course I had to do a little online research to find a technique. See what I mean about “chef’s recipes”? They say things like, “decorate with chocolate curls” just assuming that we all know how to do that. But now I do know how to do that so thank you Chef Tourondel for inspiring me to figure it out.
Adapted from Bistro Laurent Tourondel: New American Bistro Cooking by Laurent Tourondel and Michele Scicolone. Here is the basic idea: you make a yummy chocolate mousse, layer it with lady fingers dipped in syrup then let it sit in the refrigerator overnight. Then you make a vanilla creme anglaise, let it chill a couple of hours, pour it on top of the cake and chill again for a bit. Decorate with chocolate curls and serve. I’ve made the cake a little less boozy cause I like my liquor on the side rather than in my dessert. In my version the liquor just heightens the flavor but it won’t come through on its own. As for the chocolate curls, I turned to The Pioneer Woman to get a photo demonstration to show me the way. (I used chocolate chips) Here’s a link: Chocolate Curls
3. Add the egg mixture to the melted chocolate and stir to combine. Fold the whipped cream into the chocolate mixture, then gently fold in the whites.