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Cocoa Chiboust

COOK TIME
10 mins
PREP TIME
45 mins
RATE THIS RECIPE
(3)
Nathan Congleton / TODAY
COOK TIME
10 mins
PREP TIME
45 mins
RATE THIS RECIPE
(3)

Ingredients

Chocolate Filling
  • cup butter, room temperature
  • cups Manjari chocolate (dark chocolate), melted
  • 1⅓ cups sugar
  • 9 large eggs, room temperature
  • Chocolate Chiboust
  • cups whole milk
  • 1/3 cup cornstarch
  • 3/4 cup Manjari chocolate (dark chocolate), melted
  • 4 egg yolks
  • 1 tablespoon vanilla paste
  • Pinch salt
  • 3 tablespoons ground cocoa nib
  • 12 egg whites
  • 1 cup sugar
  • To assemble
  • Dark chocolate, melted
  • Granulated sugar
  • Atomized chocolate
  • Chef notes

    There's nothing more satisfying than a rich chocolate dessert. This recipe is luxurious and decadent.

    Preparation

    For the chocolate filling:

    1.

    In a large bowl, place the butter into the melted chocolate, whisking until there are no lumps and the butter is thoroughly combined with the chocolate.

    2.

    In a separate bowl, whisk the sugar and eggs together until completely combined.

    3.

    Pour the egg mixture into the chocolate, whisking together until the egg and chocolate are thoroughly mixed and the mixture is smooth.

    4.

    Place this filling into piping bags and refrigerate until ready to use.

    For the chocolate chiboust:

    1.

    In a small saucepot, whisk the milk and cornstarch together.

    2.

    Over medium-high heat, cook the milk and cornstarch until the mixture comes to a full boil and thickens, whisking constantly.

    3.

    Off the heat, add the melted chocolate and whisk together until the chocolate is completely combined and there are no lumps.

    4.

    Add the egg yolks, vanilla and salt, and whisk until homogeneous.

    5.

    Mix in the ground cocoa nibs until dispersed.

    6.

    Transfer the chocolate mixture into a bowl and cover directly with plastic wrap; set aside to cool.

    7.

    In a stand mixer, place the egg whites in a clean bowl and whip on high until they are very frothy and start to hold their trail.

    8.

    Slowly add the sugar into the whipping egg whites, one tablespoon at a time, and continue to whip until the meringue reaches a stiff peak.

    9.

    In three additions, carefully fold the meringue into the chocolate, ensuring that there are no lumps of egg white.

    To assemble:

    1.

    Preheat oven to 325°F. Brush the inside of ramekins with a thin layer of melted dark chocolate and dust with granulated sugar.

    2.

    Pipe the chocolate filling into the bottom of the ramekins, filling about 1 inch of the base.

    3.

    Carefully spoon the chocolate chiboust over the chocolate tart mixture, filling the ramekins almost to the top.

    4.

    Immediately bake the chiboust for 10-12 minutes, rotating halfway through and baking until the chiboust is set and is just starting to brown.

    5.

    Immediately dust the tops of the baked chiboust with atomized chocolate, sifting a thin even layer over the chiboust. Serve immediately.