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Recipe: Shukulata Al Habib

By Chef AJAY THAKUR
July 14, 2021 12:34 IST
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Shukulata Al Habib by Chef Ajay Thakur, corporate chef at the resto-bar chain Hitchki, is a delicious dessert.

This exotic and very difficult-to-create masterpiece is meant for those of you who love to experiment with chocolate, have plenty of time and patience and skills of a masterchef. Baking amatuers may not wish to attempt this recipe.

Photograph: Kind courtesy Hitchki

Shukulata Al Habib

Serves: 2

Ingredients

For the chocolate mousse

  • 30 gm cream
  • 19 gm whipped cream, already whipped
  • 120 gm Morde dark baking chocolate, chopped
  • 10 gm Morde white baking chocolate, chopped

For the raspberry gel

  • 125 gm raspberry puree or crush
  • 30 gm icing sugar, sieved

For the raspberry mousse

  • 119 gm raspberry puree or crush
  • 19 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
  • 96 gm 70 per cent dark chocolate
  • 133 gm whipped cream, already whipped

For the brownie base

  • 340 gm flour
  • 3 gm baking powder
  • 2 gm baking soda
  • 40 gm cocoa powder
  • 3 gm salt
  • 175 gm butter
  • 145 gm milk chocolate
  • 175 gm sugar

For the caramelised chocolate

  • 25 ml water
  • 200 gm sugar
  • 80 gm dark chocolate slab, chopped

For the assembly

  • 35 gm raspberry mousse (recipe below)
  • 25 chocolate mousse (recipe below)
  • 14 gm raspberry gel
  • 50 gm caramelised chocolate (recipe below)
  • 40 gm dark chocolate
  • 35 gm brownie (recipe below)
  • 2-3 edible flowers, available in some gourmet grocery stores (jasmine and roses are edible flowers)
  • Caramelised almonds, optional, available online
  • Popping candy like Magic Pops, optional

Method

For the chocolate mousse

  • Melt the chopped dark and white chocolate slabs using the double boiler method.
    Keep aside.
    You can also melt the chocolate in the microwave by placing the chopped chocolate in a bowl and microwave at 20-second intervals.
    Stir after each of the intervals and once the chocolate has almost melted, take out of the microwave and let it fully melt in the residual heat.
  • In another bowl whip the 30 ml cream using a beater until it form soft peaks.
  • Transfer the cream into a heavy-bottomed saucepan and warm a little over low-medium heat.
    Pour it into the chocolate mixture to make the ganache.
    Fold in the whipped cream and keep aside.

For the raspberry gel

  • In a heavy-bottomed saucepan combine the raspberry puree along with the icing sugar and bring the mixture to boil over medium heat.
    Take off heat.
    Using a hand blender, blend it and then keep it in the fridge to chill.

For the raspberry mousse

  • Using the microwave or the double boiler method, melt the chocolate and transfer it into a bowl.
  • Place a heavy-bottomed saucepan over low heat.
  • Add the raspberry puree, sugar and pour in the melted chocolate to make the raspberry ganache.
    Give it a good stir and take off saucepan from heat and let it cool to 50 degrees.
    Fold in the whipped cream and keep aside.

For the brownie base

  • Pre-heat the oven to 170°C. Keep a greased 8 inch by 8 inch square baking tray ready.
  • In a big bowl blend the butter and sugar.
    Keep aside.
  • In another bowl, sieve all the dry ingredients including the flour, salt, cocoa powder, baking powder and baking soda.
    Keep aside.
  • Using a microwave or the double boiler method melt the chocolate.
    Let it cool to 45 degrees.
    Fold it in the butter and sugar mixture.
    Add the dry ingredients and fold using the cut and fold method.
    Pour the batter into the greased baking tray and bake for 20 minutes at 170°C.
    Insert a toothpick in the centre of the brownie to check if it is done.
    Cool on the rack.
    Once it cools, cut into small squares and store in the fridge.

For the caramelised chocolate

  • In a heavy-bottomed saucepan over medium heat warm the water and sugar together.
    Bring it to a boil and lower the heat.
    Add the chopped chocolate and remove from heat.
    Mix well using a wooden spoon, transfer into a flat tray and once cool, store in a dry place or the refrigerator.
    Create small circles with the caramelised chocolate and let it set in the refrigerator.

For the assembly

  • Take 40 gm dark chocolate and melt it in the microwave.
    Pour it into a silicon approximately 6-inch half-sphere mould and swirl it so that the chocolate coats all the edges well.
    Tilt the mould upside-down and place it on a plate so that the extra chocolate drains off.
    Place the mould in the refrigerator for 10 minutes or till it sets. Repeat the process and create another half-sphere.
  • Using the remaining melted chocolate (you may need to melt it again if it has hardened) create flat chocolate spheres on thin OHP plastic sheets used for making confectionary. Place it in the fridge to set.
  • Pour the raspberry and chocolate mousse into piping bags with nozzles.
  • De-mould the chocolate half-spheres and even out the edges using a hot plate.
  • Place one half-sphere on a plate, the hollow side facing upwards (please see the pic above).
    Pipe chocolate mousse into it, followed by small pieces of chocolate brownie.
    Place pieces of caramelised chocolate on top.
    Pipe in raspberry mousse. 
    Using a hot circular nozzle, make holes in the second half-sphere.
    Place it on top of the other half-sphere.
    For the plating, place the chocolate circles on the sides of the dome.
    Place a piece of caramelised chocolate in the centre of these circles and with the back of a spoon, spread some raspberry gel on it.
    Place the dome in the centre of the plate and pour the raspberry gel around it.
    Garnish with edible flowers. You can also use caramelised almonds and popping candy.

Note: For more information on edible flowers available in India, please click here: 12 edible Indian flowers (external link).

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Chef AJAY THAKUR