Ann Reardon

Chocolate Spiral Dessert Recipe

 

So pretty yet so simple to make, the chocolate spiral takes this dessert from beautiful to stunning in just a few seconds.

 

 

Inside the dessert are layers of chocolate cake, salted caramel, caramel creme brûlée and chocolate mousse. I had to draw you a picture because they had all been eaten before I remembered to take a photo.

entremet recipe ann reardon how to cook that

To make this chocolate spiral dessert you will need:


Chocolate cake

makes enough for 12 desserts
2 egg whites or approx 72g (2.54 ounces)
20g (0.71 ounces) or 1.5 Tbsp sugar
5 medium egg yolks or approx 75g (2.65 ounces)
80g (2.82 ounces) or 1/3 cup plus 2 tsp sugar
30g (1.06 ounces) or 1/4 cup cocoa powder
40g (1.41 ounces) or 1/4 cup flour (all purpose)
30g (1.06 ounces) or 2 Tbsp plus 1 tsp margarine or butter, melted

Preheat the oven to 180C (356 degrees Fahrenheit).
Add the first amount of sugar to the whites and whip them until you get soft peaks. Add the other sugar to the yolks and whip them until they are pale and fluffy. Fold in about one third of the whites then sift the flour and cocoa over the top. Start to fold then add the rest of the whites and fold together.
Take a quarter of this mixture and combine with the melted butter. Then add this back into the rest folding gently until just combined.
Pour into a lined baking tray, spread out and bake for around 10 minutes or until firm.

Vanilla Syrup
75g (2.65 ounces) or 1/3 cup sugar
110ml or 1/3 cup plus 2 Tbsp water
1/2 tsp vanilla
Combine all the ingredients and heat until the sugar is dissolved.

Caramel Creme Brûlée
makes enough for 12 desserts
caramel creme brûlée recipe ann reardon
40g (1.41 ounces) or 3 Tbsp sugar
100mL (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp full (4% fat) milk
100mL (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp cream (35% fat)
6 egg yolks or approx 90g (3.17 ounces)
25g (0.88 ounces) or 2 Tbsp sugar
2 sheets of gelatin

Soak the gelatin sheets in water to soften
Brown the sugar to form a caramel the add the milk and cream, stir until the caramel is dissolved.
Whip together the yolks and remaining sugar. Then whisk in a small amount of the hot milk mixture. Add this back into the pan and heat until you an see it is just starting to cling to the base of the pan. Add the gelatin and remove from the heat. Pour into a lined tray and freeze overnight.

Salted Caramel Recipe
(makes enough for 12 desserts with plenty left to eat)
salted caramel recipe ann reardon
200g (7.05 ounces) or 1 cup less 1 Tbsp sugar
100g (3.53 ounces) or 1/2 cup less 1 Tbsp cream (35% fat)
120g (4.23 ounces) or 1/2 cup plus 1 tsp margarine
1g (0.04 ounces) or a pinch of sea salt
Make a caramel with the sugar. Add the salt and cream. Stir in the margarine then continue to heat until a small amount dropped into a glass is sufficiently thick to form a soft blob.

Chocolate Mousse recipe
(makes enough for 24 desserts)
chocolate mousse recipe ann reardon
15g (0.53 ounces) or 1 Tbsp water
90g (3.17 ounces) or 1/3 cup plus 1 Tbsp and 1 tsp sugar
3 egg yolks or approx 45g (1.59 ounces)
2 whole eggs
210g (7.41 ounces) dark chocolate
300mL (10.14 fluid ounces) or 1¼ cup less 1 Tbsp cream (35% fat)

Beat the eggs and egg yolks on high until they become fluffy and pale. Place the sugar and water into a pan and heat until 244F (117.78 degrees Celsius) on a candy thermometer. Then pour that into the egg mixture with the mixers running, until the side of the bowl feels cool. Whip the cream to soft peaks, fold in your melted chocolate, then add your egg mixture and fold it all together.

Chocolate mirror glaze recipe
Makes more than you need, store the excess in a ziplock bag in the freezer.
chocolate mirror glaze recipe ann reardon
20g (0.71 ounces) or 1Tbsp and 1tsp powdered gelatin bloomed in 90g (3.17 ounces) or 1/3 cup cold water
200g (7.05 ounces) or 3/4 cup plus 1Tbsp and 1tsp cream (35% fat)
300g (10.58 ounces) or 1 1/3 cup plus 1Tbsp sugar
90g (3.17 ounces) or 1/3 cup additional water
100g (3.53 ounces) or 3/4 cup plus 1Tbsp and 1tsp cocoa powder
250g (8.82 ounces) or 2/3 cup plus 2tsp glucose syrup

Pour the gelatin into the water, stir in and set aside to bloom. Put the sugar, additional water and cream into a bowl and heat until sugar is dissolved. Sift in the cocoa powder, making sure there are no lumps, then whisk in really well. Add the bloomed gelatin, stir until it has melted in. Lastly add the glucose syrup and stir in. Allow the glaze to cool down before pouring it on top of the dessert.
chocolate spiral dessert recipe ann reardon

Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

145 Comments View Comments

  1. Why is there a recipe for Vanilla Syrup on this page? I don’t see where to use it…

    • Hi Megan, Ann gives you the instructions in the video. Listen from about 1 minute 58 seconds. The syrup is used to keep the chocolate cake moist.

  2. Dear Ann ,
    I am through the process of making this desert and I’d like to ask you the diameter of the mold you used because my siblings find the mold I planned to use is very small .
    Thanks !

    • Hi Kyrill, Here is a link to a mold similar to the one Ann uses. https://goo.gl/c14d3Q

  3. Rating: 4.5

    Hii Ann 🙂
    Great dessert! I just wanted to ask at what temperature (Celsius) your mirrorglaze was when you pour it over the domes. I‘ve made some mirrorglazed desserts before and this is one of the hardest parts I think.

    • Hi Ariane, Ann talks about this in her video at about 7:11 onwards. The mix should be cooled till only slightly warm it will melt your dessert.

  4. can i just use electric mixer all the way instead of folding the mixture?

    • Hi Xindy,
      No, because the reason you are folding is not to lose the trapped air in your mixture. If you use the mixer you will lose it and the result won’t be the same.

    • Hi Xindy, If the recipe recommends folding it is usually because the ingredients need to be mixed gently in such a way as to keep the mixture ligth and fluffy. This is much easier to do by hand as electric beaters often knock the air out.

  5. Rating: 5

    What a wonderful dessert!
    I had no cake turntable for making the spirals, so i used my mother’s record player.
    We had a lot of fun with that!
    It’s a very sweet and heavy dessert, next time i’ll try to make a lighter version, perhaps with greek yoghurt, fresh fruits and lemon curd.
    Thank you, Anne!
    Greetings from Germany!

  6. Rating: 5

    Dear Ann,
    This dessert is truly wonderful!
    How can you make that super tempered chocolate spiral without cracking it when you try to put it on the top of your dessert and you let it go down around it?
    How can it be so flexible? Are there any more tricks I should know about it? I’m not really successful with that spiral, however I use real chocolate and I temper it well. 🙁

    • Hi Krisztina, It just takes practice. Ann pipes very evenly and consistently spaced which helps make the spiral work.

  7. I made it! Yum!

    • Looks delicious Elissa!

  8. Hi there!
    Please can I use powdered gelatin instead of gelatin sheets for the caramel creme brulee?
    Thanks

    • Hi Pri, Ann uses gelatine sheets where a stronger hold is require. You can replace the sheets with the powder but it results will be better with the sheets.

  9. Where did you get your silicone mold at??

  10. If i use compound, should it be tempered?

    • Hi Irvan. Compound chocolate cant be tempered.

  11. hi ann, how much gelatin should i use if it’s powdered gelatin. Also if I half the recipe will it still work.

  12. Rating: 5

    Hi, I’m from Ukraine. I’ve been watching your channel for a long time. I’m shorter – you’re super. As for dessert, how did you make a spiral? I just read everything through an interpreter and write also and there are errors in words. Thanks.

    • Hi,
      Спіраль виготовлений з шоколадом. Анн показує це на відео.

  13. Hi Ann,I am from Malaysia.I can’t find gelatin sheets here.Can I use gelatin powder to replace it?If yes ,how much should I use and how much water should I mix with it?
    Thank you very much?

    • Hi Jolene, try Halal gelatine. It is actually made in Malaysia and works well.

  14. Rating: 4.5

    I love your videos and this dessert. I have tried to make the chocolate spiral but without success. I am used to tempering chocolate so I do not think that is the problem. each time I try to lift the piped chocolate from the paper, it breaks. Can you help please as I would LOVE to make this dessert. thank you. Beryl

    • Hi Beryl, There are a couple of things you could consider: Firstly make sure your spirals are not too far apart. secondly you could try usinfg a slightly larger tip for piping. Lastly and if all else fails try using compound chocolate for the spiral as it should handle the movement more readily.

    • Thank you Ann. I will give it a try and let you know how it goes.

  15. hi, what mould do you use for the domes? also what size tin would you suggest for the cake. Great recipe

    • Hi Akanksha, This page https://goo.gl/KUmbkp will link you to a page where the models are available. Ann used a tray approx 15 x 10 inches.

  16. Hi Ann,
    just wanted to ask , when making chocolate mousse is the syrup heat enough to cook the eggs ? ( I mean well it be safe to eat) or do you need to use pasteurized eggs ?
    also is there a recipe for a lighter mousse ( a mousse with less eggs 🙂

    thnx in advance 🙂

    • Hi Manal, yes it is.

  17. Hi, how do I find the ‘print friendly’ version of the Chocolate spiral dessert?
    Many thanks Debbie

  18. Rating: 4.5

    Hi Ann, I wanted to make this for a small party. Can I make this a day or two ahead including glazing and if yes how do I store it ( refrigerate it or leave it out or freeze it?
    Thanks

    • Hi Faria, You should be able to make this the mousse domes the day prior and freeze, as well as the glaze the day prior. But I would just assemble on the day for best results. Some people have found the glaze stays looking great on a dessert or cake with refrigeration but sometimes people find moisture can be a problem. You can test it with your fridge prior, but I personally would make everything a day out and then glaze and assemble on the day required. The dessert should be fine in the fridge for a few hours prior to serving.

  19. Rating: 5

    Hi I tried this at home and it is DELICIOUS

  20. Hi Anne just wondering if you have a gluten free cake variation that I could use? Is the rest of the elements gluten free also? Thanks

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