Bittersweet Chocolate Cones Filled With White Choc

Joann Mathias

By
@jamathias

The ruby red pomegranate is a powerhouse of nutritional benefits. But combined with the seductive allure of chocolate, I've created a temptress of a dessert. To be honest, I've never tasted a pomegranate before. And to say that I was pleasantly surprised with its taste is an understatement. POM Wonderful 100% Pomegranate Juice rocks. It has wonderful potential to be used in many recipes, sweet or savory.


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Rating:

Serves:

4-6

Prep:

2 Hr

Ingredients

directions and ingredients for my dessert: chocolate cones:
9 oz
bittersweet chocolate, broken into squares
pomegranate sauce:
16 oz
bottle of pom wonderful pomegranate juice
2 Tbsp
cornstarch, dissolved in a 1/4 cup of water
white chocolate mousse:
1/3 c
water
1 pkg
unflavored gelatine
1 1/4 c
unsalted butter
12 oz
white chocolate chips
3/4 c
sugar
5 large
egg yolks
16 oz
ounces heavy cream

Directions Step-By-Step

1
1. Cut 4-inch double thickness circles from baking parchment and shape each into a cone. Secure with masking tape.
2
2. Melt the chocolate in a heat proof bowl over hot water, cool slightly, then spoon a little into each cone, swirling and brushing it to coat the paper in an even layer.
3
3. Stand each cone point downward in a cup or glass, to hold it straight. Place in refrigerator for 10 minutes to set. Repeat the process a second time. Keep cool until ready for assembly.
4
Pomegranate Sauce:
1. Pour juice into saucepan and heat on low. Slowly whisk in the dissolved cornstarch. Continue whisking until the juice becomes slightly thick. Let cool.
5
White Chocolate Mousse:
1. Pour water into a heavy sauce pan; sprinkle with gelatine. Let stand 2 minutes, until gelatine is softened. Add butter, heat, stirring, until mixture is boiling, butter melts and gelatine is dissolved.
6
2. Meanwhile, in food processor, chop chocolate chips with sugar. With processor running, pour boiling butter mixture into chocolate mixture; process until chocolate is melted. Add eggs once at a time and continue processing.
7
3. Return mousse back to sauce pan and cook over medium heat until mixture thickens. Stir constantly. Be careful not to let scorch.
8
4. Pour mixture into a bowl and place in refrigerator for an hour to cool.
9
5. Pour heavy cream into a mixer bowl and whip into soft peaks. Add a large spoonful of cooled white chocolate mixture while still whipping. Continue adding spoonfuls of white chocolate mixture until all gone.
10
Assembly:
Spoon pomegranate sauce onto individual dessert plates. Then pipe white chocolate mousse into each cone and arrange on plates. Add pomegranate seeds for garnish.

About this Recipe

Course/Dish: Chocolate
Hashtags: #Kitchen, #Aide, #pomegrante