Credit: Mathilde de l'Ecotais

Chocolate sauce

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Ingredients (10 people)

Preparing the mint sherbet mix

  • 3 cups water (70 cl)
  • 7 1/2 ounces sugar (210 g)
  • 2 1/4 ounces glucose (60 g)
  • 5 teaspoons powdered milk (20 g)
  • 1 teaspoon sorbet stabilizer (4 g)
  • natural mint extract (SQ)
  • 1 bunch of fresh mint

Making the Brittany shortbread cookie

  • 1 pound 1 1/2 ounces butter (500 g)
  • 2 1/2 teaspoons salt (10 g)
  • 2 pounds 3 ounces flour (1 kg)
  • 1 1/2 ounces baking powder (40 g)
  • 10 egg yolks
  • 14 ounces granulated sugar (400 g)
  • 1 3/4 ounces cocoa powder (50 g)

Assembly and presentation

  • 2 pounds 3 ounces dark couverture chocolate (1 kg)
  • 6 3/4 tablespoons vegetable oil (10 cl)
  • equal amounts of dark couverture chocolate and cocoa butter for the flocking (SQ)
  • whipped cream
  • a few sprigs of fresh mint
  • chocolate sauce


Step 1: Preparing the mint sherbet mix

Mix all of the ingredients (except mint extract and fresh mint), and heat to 149°F (65°C). Let steep the bunch of fresh mint in the mix. When cooled, add the natural mint extract. Let sit.

Step 2: Making the Brittany shortbread cookie

Work the butter with the salt until soft; fold in flour, baking powder and cocoa powder, all sifted together. Separately, cream egg yolks and sugar until creamy and light in color. Combine the two batters without mixing too much. Refrigerate overnight, then roll out to 1/10 inch (2 mm) in the dough sheeter. Bake in a 338°F (170°C) oven.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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