Chocolate Custard Cream with Spiced Raspberries and

Name: Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup heavy cream; 1 cup water; 1/2 cup sugar; 1 1/2 teaspoons carrageenan; 1 cup 40 percent dark chocolate chips, melted; 1 cup heavy cream, plus 1 cup; 1 cup cocoa nibs; 4 sheets bronze gelatin, bloomed; 1/4 cup egg whites; 1/2 cup sugar; 3 cups port; 4 cloves; 2 sticks cinnamon; 1 star anise; 1 whole allspice; 1/2 cup isomalt; 1/2 cup cocoa nibs; 1/4 cup ground shortbread cookies; Raspberries for garnish

Servings: persons

1 3/4 cup heavy cream
1 cup water
1/2 cup sugar
1 1/2 teaspoons carrageenan
1 cup 40 percent dark chocolate chips, melted
1 cup heavy cream, plus 1 cup
1 cup cocoa nibs
4 sheets bronze gelatin, bloomed
1/4 cup egg whites
1/2 cup sugar
3 cups port
4 cloves
2 sticks cinnamon
1 star anise
1 whole allspice
1/2 cup isomalt
1/2 cup cocoa nibs
1/4 cup ground shortbread cookies
Raspberries for garnish

1
In a saucepan, mix the cream, water, sugar, and carageenan.
2
Add the melted chocolate and bring to a boil, stirring continuously.
3
Pour through a chinois onto an acetate-lined quarter sheet pan.
4
Let set.
5
Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs.
6
Simmer for 5 minutes, and then pour into a blender and blend well.
7
Transfer to a bowl and add the gelatin.
8
In a medium bowl, whip the whites and sugar to medium peaks.
9
Fold the whites into the cocoa nib mixture.
10
Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture.
11
Pour onto an acetate lined quarter sheet pan.
12
In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.
13
Preheat the oven to 375 degrees F.
14
Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder.
15
Sift onto a parchment paper-lined sheet tray.
16
Bake for 7 minutes.
17
Let cool slightly and cut into desired shape.
18
Gently place the chocolate sheet atop the cocoa nib cream sheet.
19
Using a ring cutter, cut out a circle or square.
20
Top with a similar size cocoa nib tuile.
21
Garnish with a few fresh raspberries dressed in the port sauce.
22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
23
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1224

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 3/4 cup heavy cream, 1 cup water, 1/2 cup sugar, 1 1/2 teaspoons carrageenan, and more.

Yes, Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions