Fleur De Cacao Recipe

Temper base

Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 120 ml milk and 120 ml heavy cream until just simmering (do not boil). Pour hot milk/cream mixture over chocolate and let sit 1 minute, then stir until smooth and glossy. Stir in vanilla extract and a pinch of fine sea salt; set aside to cool slightly.

Prepare egg whites

In a clean bowl, whisk the 3 egg whites to soft peaks. Gradually add 30 g granulated sugar and continue whisking to firm glossy peaks. Set aside in the fridge.

Fold yolks and whipped cream

Whisk the egg yolks briefly until slightly thickened, then whisk a spoonful of melted chocolate into yolks to temper them, then mix all yolk mixture back into the chocolate bowl. Fold in 240 ml whipped heavy cream (soft peaks) gently in three additions, then fold in the egg whites in two additions — keep airiness. Taste and adjust salt if necessary. Divide into 4 serving glasses or ramekins and refrigerate at least 2 hours to set.

Line a baking sheet with parchment. In a small nonstick skillet or saucepan, combine 60 g sugar and 30 ml water. Heat over medium until sugar dissolves and turns a light amber (watch closely to avoid burning) — about 6–8 minutes. Remove from heat and immediately stir in 10 g unsalted butter until melted. Add cocoa nibs and toss to coat evenly, then sprinkle 0.5 tsp fine sea salt and transfer nibs to prepared sheet, spreading into a single layer. Let cool completely; the caramelized sugar will harden. Break apart any clusters before using.

Make caramel

In a medium saucepan over medium heat, melt 200 g granulated sugar, swirling the pan occasionally until it liquefies and becomes amber (about 8–10 minutes). Add 60 g unsalted butter and stir until incorporated. Carefully pour in 120 ml heavy cream (it will bubble) and whisk until smooth. Cook 1–2 minutes to blend, then remove from heat. Stir in 1 tsp fine sea salt and 1 tsp vanilla. Cool to lukewarm.

Assemble ice cream base

In a large bowl whisk the cooled caramel into the 397 g sweetened condensed milk until combined. In a separate bowl whip 480 ml chilled heavy cream to stiff peaks. Fold whipped cream into the caramel-condensed milk gently until uniform. Spoon half the mixture into a loaf pan or container, drizzle half the caramel sauce from earlier (reserve a few tablespoons for topping) and swirl lightly with a knife. Add remaining base and swirl remaining caramel. Sprinkle 0.5 tsp flaky sea salt over the top. Cover and freeze at least 6 hours or overnight until scoopable.

When ready to serve, scoop or pipe the set dark chocolate mousse into serving bowls if not already portioned. Add one or two quenelles or small scoops of salted caramel ice cream beside each mousse serving. Sprinkle candied cocoa nibs generously over the mousse and ice cream for crunchy texture. Dust a light dusting of unsweetened cocoa powder. Finish with a few flakes of sea salt over the ice cream and optional micro herbs or edible flowers for presentation.

Serve immediately. Leftover mousse keeps refrigerated for up to 48 hours; ice cream will keep frozen for up to 1 month.