Chocolate tube dessert

Now that autumn is here and the summer is gone (unfortunately) we have lower temperatures which are perfect for chocolate tempering. When I make my chocolates I always check the temperature but also the humidity in the air. If the humidity is over 70% there is a good chance that the chocolate will not temper properly.

I saw a picture of a perfect chocolate tube that was a play on a classic tiramisu. As soon as I saw this I wanted to make it. It looked elegant and delicious. The tube can be filled with anything you like. I chose dark chocolate mousse, almond crumble and soaked lady finger cookies. I wanted something creamy, crunchy and spongy in the tube.

Making the chocolate tube looks easier than it really is. I had some troubles and ended up with 4 somewhat perfect ones. It takes some practice and nerves of steel. To make the tube you will need good quality chocolate and acetate foil. The chocolate is smeared on a small piece of foil and than rolled up into a tube. There is a video on youtube here where a different method is used. Either way, do what you find easier.

When the chocolate sets you can make the filling. The filling must be something that you can pipe and fit into the tube. After all the work with the tube I chose to make something simple and delicious. I chose chocolate mousse, it firms up in the fridge and it won't leek out of the tube.
I was very happy with the look and taste. When you break the chocolate you can see all the delicious layers. If you are up for some fun chocolate work this is definitely a dessert to make.

Chocolate tube dessert

(Makes about 6)

Time:

Chocolate work: 1 hour

Preparation: 30min

Baking: 15min

For the chocolate tubes:

• 200g dark chocolate

For the chocolate mousse:

• 110g chocolate (I used dark chocolate)
• 40g whipping cream
• 170g whipping cream

For the almond crumble:

• 55g softened butter
• 30g brown sugar
• 30g icing sugar
• 35g ground almonds
• 70g flour
• a pinch of salt

For the "biscuit" part:

• 5 lady finger cookies (or any leftover biscuit)
• 50g white granulated sugar
• 50g water
• 1 teaspoon vanilla paste

Making chocolate tubes:

Prepare you work station. Cut the acetate foil into strips about 5cm long. Place parchment paper under the strips, this will protect your desk from a total chocolate mess. Prepare a small palette knife and some tape to secure the rolled acetate.

Now we need to temper chocolate:

Chop 125 grams of dark chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 75 grams of the chocolate in tiny pieces and set aside. Put some water in a pot and heat gently to a simmer. Place the bowl with 125 grams of chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 45-48°C (113-118°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently and cool the chocolate until it reaches 27°C (81°F). When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 30-31°C (88-90°F).

Now the chocolate is at the ideal working temperature, and you must work quickly. Spread the chocolate thinly on an acetate sheet. 

Roll the foil into a cylinder shape and secure with tape. Place the tubes in the fridge. If you have any leftover chocolate you can make chocolate decorations. 

Making the almond crumble:
Preheat oven to 170°C (338°F).
Make sure the butter is soft enough before making the crumble.

Place butter, brown sugar, sifted icing sugar, almond powder, salt, lemon zest and sifted flour in a bowl of your electric mixer and mix until combined.

Crumble the pastry on a baking sheet and bake for 10 minutes or until slightly golden.

Take out of the oven and set aside to cool completely. Store the leftovers in an airtight container.

Making the "biscuit" part:
First we need to make vanilla soaking syrup.
In a small sauce pan pour water and sugar together. Add vanilla paste and place on medium heat. Bring to boil and set aside. Once cooled take the lady finger cookies and break in small pieces. Sprinkle over the vanilla syrup until soft.

 Set aside until assembly.

Making chocolate mousse:
Chop the chocolate into small pieces and put in the heat-proof bowl. Boil the whipping cream (40g) and pour over the chocolate. Wait 2 minutes then stir until the chocolate is completely melted. If the chocolate does not melt completely, place the bowl over a pot of simmering water and gently heat the bowl until all the chocolate melts.

If you are in a hurry, cool of the chocolate by putting the bowl with the chocolate in the bowl with cold water. Wait until completely cooled. Whip the remaining cream (170g) until soft peaks form. Pour 1/3 of the whipping cream and fold into the chocolate.

Gently fold the rest of the whipping cream with the chocolate.
Pour the mousse in a piping bag.

Assembly:
Take the chocolate tubes out of the fridge and remove the acetate foil. Be careful not to break the chocolate. You can use latex gloves to avoid leaving fingerprints on the chocolate.
Place the tube on a serving plate.

Fill it with soaked biscuit. Pipe the chocolate mousse over the biscuit half way up. Sprinkle over the almond crumble and top with the remaining mousse. Garnish with whipped cream, cocoa powder and chocolate decoration.