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1
With a small paintbrush, paint a few strokes of the white chocolate on the inside of the box.
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2
Allow the white chocolate to dry.
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3
With a slightly larger paintbrush, paint the inside of the box with the extra-bitter chocolate.
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4
Shake out the excess, and allow the boxes to dry.
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5
Once the chocolate has solidified, place boxes in refrigerator and keep cool.
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6
In a medium sized bowl, place the milk, milk chocolate, extra bitter chocolate, butter, orange zest, and espresso extract.
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7
Set bowl over a double boiler and melt the ingredients.
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8
In a mixer, combine the egg yolks, 1/4 cup of sugar, and whip for 4 to 5 minutes, until pale and fluffy.
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9
Remove from the machine and fold into melted chocolate mixture.
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10
In a separate bowl, combine the creme fraiche, heavy cream, and the 3 ounces of sugar, and whisk until soft peaks.
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11
Pour the contents of the chocolate mixture into the whipped cream and whisk together until incorporated.
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12
Carefully fold in the diced chocolate cake.
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13
Place the mousse into a pastry bag and pipe mousse into the chocolate cubes filling the molds completely.
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14
Smooth the tops, and place molds into refrigerator overnight.
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15
Combine the water, espresso beans, and sugar in a saucepan and bring to a boil.
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16
Once mixture has come to a boil, pour over the chopped chocolate, and whisk until smooth.
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17
Pass through a chinois and strain.
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18
Place in an ice bath to cool.
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19
Run through an ice cream machine according to the manufacturer's instructions.
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20
To serve dish, slightly warm cubes with hands and turn over on a plate.
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21
With an ice cream scoop, place two scoops on plate next to the cube.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
