[Insta-Recipe] The Chocolate Dessert Sublimation


One day, I was looking through my instagram feed and I strumbled on a chocolate dessert made by some Michelin star restaurant. I don’t remember the name of it because I didn’t hit the like button. But I do remember what it was. A verrine, with, starting from bottom to top, chocolate cake, chocolate ice cream, crushed caramelized hazelnuts, chocolate mousse, cocoa nibs and roasted hazelnuts. Of course, they used top quality ingredients, like the best hazelnuts available or the best of the Valrhona chocolate (I’m not 100% sure, but I doubt they use supermarket stuff).

I had to do my own version. With not so exclusive ingredients.

So here it is. There is a lot of things to make. It will take you a couple of hours to do everything. And as you will have to make the chocolate mousse the day before, you can just prepare everything a day in advance and finish the dessert just before devouring it.

Good luck and enjoy.


For more cookies than necessary
Preparation time: 10-15 min
Cooking time: 5 to 10 minutes

  • 150g butter
  • 240g sugar
  • 1 egg, beaten
  • 240g flour
  • 90g cocoa powder
  • 2g baking soda
  • 2g salt
  • 30g white chocolate chips, or chopped roughly if its a bar
  • 30g dark chocolate chips, or chopped roughly if its a bar
  • 30g milk chocolate chips, or chopped roughly if its a bar


Cream the butter and sugar until smooth. Beat in the egg, then stir in the flour, cocoa, salt and baking soda. At the end, throw in the 3 kind of chocolates. Roll into 7cm or 2.5cm thick sausage shape. Refrigerate few hours.

Preheat the oven @ 180°C.

Slice the good looking sausage shape into 0.5cm cookies. Place on ungreased baking paper. And cook for 4 to 8 minutes depending on the size of the cookies.

Caramelized Hazelnuts

For a lot, again
Preparation time: 15-20 min all together


  • 50g hazelnuts, skinless
  • 50g caster sugar
  • 50g water
  • 0,5g maldon salt
  • 510g butter


Place the sugar and water in a saucepan, bring to the boil. Add in the hazelnuts, salt and stir for 10 minutes. Remove from saucepan and pour onto a buttered parchment paper. Cook for 10 minutes.

Let cool down.

Once totally cold, brake into very small pieces like on the picture. Or with a blender. But be careful not to blend it into a too thin powder. We’re looking for some crunchiness.

Recipe by Christophe Michalak

Chocolate Chantilly

For, well, enough for the desserts and yourself
Preparation time: 5-10 min
Resting time: 12 hours


  • 1l of cream
  • 370g of dark chocolate chips, or grated if you use a bar
  • 12cl of rum, remove it if you have kids, really…


Bring the cream to the boil. Pour into the chocolate and whisk until the chocolate is well melted. Add the rum if you like. Cool down, cover with cling film and let it refrigerate for at least 12 hours.

I advice you to use the best chocolate around. Like Callebaut, DuBarry or Valhrona.

I use Callebaut chocolate, and more precisely their Ecuador Chocolate from their Single Origin Collection. It has 70% cocoa, 39% fat, it’s a fruity chocolate with notes of rum and whiskey.

Roasted Hazelnuts

Preparation time: 10-15 min


  • 80g hazelnuts


Place the hazelnuts on a baking tray, then cook for about 10 minutes in the preheated oven. When you see that the skin start to crack, remove them, place on a dampened towel, fold and rub the skin off using the towel. After few minutes, the skin should be gone.

Finally, roughly chop them and place them on a baking tray. Roast them in the oven until you get a nice golden brown color.

Caramelized Cocoa Nibs

Preparation time: 20 min


  • 50g cocoa nibs
  • 50g sugar
  • 50g water


Place sugar and water into a saucepan, bring to the boil, add in the cocoa nibs and let it absorb all water.

Place into a parchment paper and cook for about 15 minutes.

Let it cool down.

Recipe by Christophe Michalak

Finishing the Dessert

Preparation time: 5 min

Extra Ingredients:

  • A very good chocolate ice-cream


Ok, now you have all these “ingredients” made, it’s time to finish the desserts. I always make it at the last moment of course, because of the ice cream.

Just before using it, you have to whisk the chocolate cream into chantilly.

So take a nice glass, brake down half a big cookie inside, spoon in a scoop of ice-cream, sprinkle with crushed nougatine, top with the chocolate chantilly and decorate with cocoa nibs, roasted hazelnuts and icing sugar.

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