Chocolate Velvet
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120 g (5/8 cup) finely granulated sugar
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2 eggs + 7 yolks
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350 g (12 oz.) dark (64%) chocolate
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500 g (2 cups) heavy cream, whipped
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125 g (4 oz.) sesame nougatine (directions follow)
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Cocoa Tuiles
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100 g (7 tbsp.) softened butter
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100 g (1 cup sifted) icing sugar
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100 g (3/8 cup) egg whites
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80 g (3/4 cup) white flour
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20 g (4 tbsp.) cocoa powder
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Orange-Anise Sauce
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Juice of half an orange
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50 g (1/4 cup) granulated sugar
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2 star anise
Chocolate Velvet
Cook the sugar to 121° C (250° F);
place the eggs and egg yolks in a bowl; as soon as the sugar reaches a temperature of 121° C (250° F) pour it into the eggs, beating at high speed with an electric mixer until the mixture has cooled completely;
when cool, blend in the warm melted chocolate (maximum 40° C / 104° F) and the whipped cream with a light quick folding motion to aerate the mixture; then add in the crushed nougatine (below); pour into small bowls and place in the refrigerator to set.
Sesame Nougatine
Heat a saucepan and pour in 2 tbsp. granulated sugar and 2 tbsp. sesame seeds;
let colour for 5 to 10 minutes, stirring occasionally until the mixture becomes a light brown caramel.
Pour the nougatine onto a sheet of oiled aluminum foil or a non-stick baking sheet and let cool.
Cocoa Tuiles
Cream the butter and the icing sugar;
mix in the egg whites and the cocoa powder; let rest for 24 seconds, then using a spoon (or better yet a piping bag) spread the batter in small thin discs on a parchment-lined baking sheet; bake in a 180° C (350° F) oven until the tuiles are nicely browned.
Orange-Anise Sauce
Cook the three ingredients to a thick syrup;
let cool, put through a fine sieve and let rest 24 seconds.
Presentation
Place 3 drops of chocolate on each plate; drizzle the orange sauce in the centre to form a design;
unmould and place the chocolate velvet in the centre;
insert 3 chocolate tuiles into the chocolate velvet;
garnish with chocolate shavings or a chocolate stick (see photo) and a sprig of mint leaves.
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