Tarte Robuchon Recipe
ethereal dark chocolate ganache, chocolate sorbet, crème fraîche
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Ingredients
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For the Chocolate Ganache
For the Chocolate Sorbet
For the Crème Fraîche
Method
Making the Chocolate Ganache
- 1
Prepare the Ganache
Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir gently until smooth. Add the unsalted butter and stir until fully incorporated. Allow the ganache to cool to room temperature.
Making the Chocolate Sorbet
- 2
Prepare the Sorbet Base
In a saucepan, combine water, granulated sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves completely. Remove from heat and whisk in the cocoa powder and vanilla extract until fully combined. Chill the mixture in the refrigerator for at least 2 hours.
- 3
Churn the Sorbet
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Assembling the Tarte
- 4
Serve the Tarte
Pour the cooled chocolate ganache into a prepared tart shell and refrigerate until set, about 2 hours. To serve, scoop a portion of the chocolate sorbet alongside the tarte and add a dollop of crème fraîche on top. Enjoy!
