24 Oreo Crusts Prepared in mason jars
For the pudding:
1 cup sugar
1/2 cup cornstarch
2 tablespoons unsweetend cocoa powder
1/4 teaspoon salt
8 large egg yolks
4 cups whole milk
1 cup cream
10 ounces 62% chocolate, rough chopped
2 tablespoons butter
2 teaspoons vanilla puree
Whisk sugar, cornstarch, cocoa and salt in a 6 qt all clad. Add yolks, milk, cream; whisk until smooth.
Whisk over medium heat, bring to a boil. Remove from heat. Add chocolate, butter and vanilla, whisk until smooth. Pour filling into prepared mason jars.
Top with a layer of croquant.
For the croquant:
1/2 cup sugar
2 cups cacao nib
2 tablespoons water
Put sugar and water in an all clad pot. Dissolve; caramelize to medium bubbles ~245 degrees. Add cacao nibs, stir and don’t stop stirring until caramelized and they separate. Spill onto a silpat. Cool and reserve.
For the fluff:
3 teaspoons gelatin
1/4 cup water
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
1/4 cup Frangelico
8 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
6 tablespoons water
Bloom gelatin in the 1/4 cup of the water in a small bowl. Dissolve. Reserve in warm place.
Combine the sugar, cornstarch, and salt in a 4 quart all clad. Gradually whisk in the milk until smooth. Cook over medium high heat, stirring constantly with a spatula. Bring to a boil. Reduce to low heat and cook for about another minute. Whisk in the gelatin mixture, dissolve. Cool pot to room temperature in an ice bath. Stir in vanilla and Frangelico. Set Aside.
Dissolve the sugar in the water and heat to 245 deg. in a small all clad pot. Meanwhile, beat egg whites, and cream of tartar until foamy (Italian meringue method)
Fold meringue mixture into the gelatin mixture in 3 additions with a whisk.
Place over crouquant. Let set for at least half a day!
- Recipe courtesy of Chris Kobayashi