{"id":42821,"date":"2016-08-19T19:29:36","date_gmt":"2016-08-19T09:29:36","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=42821"},"modified":"2021-05-03T15:12:07","modified_gmt":"2021-05-03T05:12:07","slug":"chocolate-spiral-dessert-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate-spiral-dessert-recipe\/","title":{"rendered":"Chocolate Spiral Dessert Recipe"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-spiral-dessert-recipe\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=center>\n<p>&nbsp; <\/p>\n<p>So pretty yet so simple to make, the chocolate spiral takes this dessert from beautiful to stunning in just a few seconds.<\/p>\n<div class=\"videoWrapper\">\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/X8Q1feuAR00?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp; <\/p>\n<p>Inside the dessert are layers of chocolate cake, salted caramel, caramel creme br\u00fbl\u00e9e and chocolate mousse.  I had to draw you a picture because they had all been eaten before I remembered to take a photo.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/08\/chocolate-spiral-dessert-recipe-ann-reardon-550x231.jpg\" alt=\"entremet recipe ann reardon how to cook that \" width=\"550\" height=\"231\" class=\"photo\" data-wp-pid=\"42826\" \/><\/p>\n<h4 class=\"fn\">To make this chocolate spiral dessert you will need:<\/h4>\n<p><strong><br \/>\nChocolate cake<\/strong><br \/>\nmakes enough for 12 desserts<br \/>\n2 egg whites or approx 72g (2.54 ounces)<br \/>\n20g (0.71 ounces) or 1.5 Tbsp sugar<br \/>\n5 medium egg yolks or approx 75g (2.65 ounces)<br \/>\n80g (2.82 ounces) or 1\/3 cup plus 2 tsp sugar<br \/>\n30g (1.06 ounces) or 1\/4 cup cocoa powder<br \/>\n40g (1.41 ounces) or 1\/4 cup flour (all purpose)<br \/>\n30g (1.06 ounces) or 2 Tbsp plus 1 tsp margarine or butter, melted<\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit).<br \/>\nAdd 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.<br \/>\nTake a quarter of this mixture and combine with the melted butter.  Then add this back into the rest folding gently until just combined.<br \/>\nPour into a lined baking tray, spread out and bake for around 10 minutes or until firm.<\/p>\n<p><strong>Vanilla Syrup<\/strong><br \/>\n75g (2.65 ounces) or 1\/3 cup sugar<br \/>\n110ml or 1\/3 cup plus 2 Tbsp water<br \/>\n1\/2 tsp vanilla<br \/>\nCombine all the ingredients and heat until the sugar is dissolved.<\/p>\n<p><strong>Caramel Creme Br\u00fbl\u00e9e<\/strong><br \/>\nmakes enough for 12 desserts<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/08\/caramel-creme-brulee-recipe-ann-reardon-550x307.png\" alt=\"caramel creme br\u00fbl\u00e9e recipe ann reardon\" width=\"550\" height=\"307\" class=\"aligncenter size-large wp-image-42829\" data-wp-pid=\"42829\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/caramel-creme-brulee-recipe-ann-reardon-550x307.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/caramel-creme-brulee-recipe-ann-reardon-300x167.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/caramel-creme-brulee-recipe-ann-reardon-60x33.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/caramel-creme-brulee-recipe-ann-reardon-400x223.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/caramel-creme-brulee-recipe-ann-reardon.png 1858w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n40g (1.41 ounces) or 3 Tbsp sugar<br \/>\n100mL (3.38 fluid ounces) or 1\/3 cup plus 1 Tbsp full (4% fat) milk<br \/>\n100mL (3.38 fluid ounces) or 1\/3 cup plus 1 Tbsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\" rel=\"noopener noreferrer\">cream<\/a> (35% fat)<br \/>\n6 egg yolks or approx 90g (3.17 ounces)<br \/>\n25g (0.88 ounces) or 2 Tbsp sugar<br \/>\n2 sheets of gelatin<\/p>\n<p>Soak the gelatin sheets in water to soften<br \/>\nBrown the sugar to form a caramel the add the milk and cream, stir until the caramel is dissolved.<br \/>\nWhip 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.<\/p>\n<p><strong>Salted Caramel Recipe<\/strong><br \/>\n(makes enough for 12 desserts with plenty left to eat)<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/08\/salted-caramel-recipe-ann-reardon-550x281.png\" alt=\"salted caramel recipe ann reardon\" width=\"550\" height=\"281\" class=\"aligncenter size-large wp-image-42832\" data-wp-pid=\"42832\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/salted-caramel-recipe-ann-reardon-550x281.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/salted-caramel-recipe-ann-reardon-300x153.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/salted-caramel-recipe-ann-reardon-60x31.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/salted-caramel-recipe-ann-reardon-400x204.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/salted-caramel-recipe-ann-reardon.png 1841w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n200g (7.05 ounces) or 1 cup less 1 Tbsp sugar<br \/>\n100g (3.53 ounces) or 1\/2 cup less 1 Tbsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\" rel=\"noopener noreferrer\">cream<\/a> (35% fat)<br \/>\n120g (4.23 ounces) or 1\/2 cup plus 1 tsp margarine<br \/>\n1g (0.04 ounces) or a pinch of sea salt<br \/>\nMake 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.<\/p>\n<p><strong>Chocolate Mousse recipe<\/strong><br \/>\n(makes enough for 24 desserts)<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/08\/chocoalte-mousse-recipe-ann-reardon-550x309.png\" alt=\"chocolate mousse recipe ann reardon\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-42830\" data-wp-pid=\"42830\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/chocoalte-mousse-recipe-ann-reardon-550x309.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/chocoalte-mousse-recipe-ann-reardon-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/chocoalte-mousse-recipe-ann-reardon-60x34.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/chocoalte-mousse-recipe-ann-reardon-400x225.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/chocoalte-mousse-recipe-ann-reardon.png 1851w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n15g (0.53 ounces) or 1 Tbsp water<br \/>\n90g (3.17 ounces) or 1\/3 cup plus 1 Tbsp and 1 tsp sugar<br \/>\n3 egg yolks or approx 45g (1.59 ounces)<br \/>\n2 whole eggs<br \/>\n210g (7.41 ounces) dark chocolate<br \/>\n300mL (10.14 fluid ounces) or 1\u00bc cup less 1 Tbsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\" rel=\"noopener noreferrer\">cream<\/a> (35% fat)<\/p>\n<p>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.<\/p>\n<p><strong>Chocolate mirror glaze recipe<\/strong><br \/>\nMakes more than you need, store the excess in a ziplock bag in the freezer.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/08\/chocolate-mirror-glaze-ann-reardon-550x540.png\" alt=\"chocolate mirror glaze recipe ann reardon\" width=\"550\" height=\"540\" class=\"aligncenter size-large wp-image-42831\" data-wp-pid=\"42831\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/chocolate-mirror-glaze-ann-reardon-550x540.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/chocolate-mirror-glaze-ann-reardon-300x294.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/chocolate-mirror-glaze-ann-reardon-60x59.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/chocolate-mirror-glaze-ann-reardon-306x300.png 306w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/chocolate-mirror-glaze-ann-reardon.png 1048w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n20g (0.71 ounces) or 1Tbsp and 1tsp powdered gelatin bloomed in 90g (3.17 ounces) or 1\/3 cup cold water<br \/>\n200g (7.05 ounces) or 3\/4 cup plus 1Tbsp and 1tsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\" rel=\"noopener noreferrer\">cream<\/a> (35% fat)<br \/>\n300g (10.58 ounces) or 1 1\/3 cup plus 1Tbsp sugar<br \/>\n90g (3.17 ounces) or 1\/3 cup additional water<br \/>\n100g (3.53 ounces) or 3\/4 cup plus 1Tbsp and 1tsp cocoa powder<br \/>\n250g (8.82 ounces) or 2\/3 cup plus 2tsp glucose syrup<\/p>\n<p>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.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/08\/P2160537-550x413.jpg\" alt=\"chocolate spiral dessert recipe ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-42822\" data-wp-pid=\"42822\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-400x300.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-1200x900-cropped.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><h7 class=\"updated\">Copyright \u00a9 2016 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Chocolate Spiral Dessert Recipe\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/08\/P2160537-550x413.jpg\",\n  \"description\": \"So pretty yet so simple to make, the chocolate spiral takes this dessert from beautiful to stunning in just a few seconds.\",\n  \"keywords\": \"best, easy, ann reardon, dessert, cake, chocolate, recipe\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2016-08-19\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT20M\", \n  \"totalTime\": \"PT50M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"American, Australian, French\", \n  \"recipeYield\": \"10\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n\"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.5\",\n    \"reviewCount\": \"27\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"recipeIngredient\": [\n    \"2 egg whites or approx 72g (2.54 ounces) (2.54 ounces (72.01 grams))\",\n    \"20g (0.71 ounces) (0.71 ounces (20.13 grams)) or 1.5 Tbsp sugar\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Preheat the oven to 180C (356 degrees Fahrenheit) (356 degrees Fahrenheit (180 degrees Celsius)).\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Add the first amount of sugar to the whites and whip them until you get soft peaks\"\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"Chocolate Spiral Dessert Recipe\",\n    \"description\": \"So pretty yet so simple to make, the chocolate spiral takes this dessert from beautiful to stunning in just a few seconds.\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/08\/P2160537-550x413.jpg\",\n    \"uploadDate\": \"2016-08-19\", \n    \"contentUrl\": \"https:\/\/www.youtube.com\/watch?v=X8Q1feuAR00\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/X8Q1feuAR00?rel=0\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-spiral-dessert-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"chocolate spiral dessert recipe ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/08\/P2160537-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"42822\" \/><\/a><p>&nbsp; So pretty yet so simple to make, the chocolate spiral takes this dessert from beautiful to stunning in just a few seconds. &nbsp; &nbsp; Inside the dessert are layers of chocolate cake, salted caramel, caramel creme br\u00fbl\u00e9e and chocolate mousse. I had to draw you a picture because they had all been eaten before I remembered to take a photo. To make this chocolate spiral dessert you will need: Chocolate cake makes enough for<\/p>\n","protected":false},"author":1,"featured_media":42822,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[1326,31,523,46,26,2577,1227,1007,2576,2573,952,163,521,281,1773,1465],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/42821"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=42821"}],"version-history":[{"count":10,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/42821\/revisions"}],"predecessor-version":[{"id":125111,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/42821\/revisions\/125111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/42822"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=42821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=42821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=42821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}