PAVE OF BITTER CHOCOLATE WITH BURNT ORANGE AND RISTRETTO COFFEE by Phil Howard

Ingredients

• 25 graisins, chopped
• 65 gcrushed Hobnob biscuits
• 100 gpraline paste
• 35 gmilk chocolate, melted
• 10 gunsalted butter, softened
• 35 gpistachios, roasted and crushed
• 300 mlorange juice
• 1 double espresso servingNespresso Ristretto
• 150 gcaster sugar
• 3 leavesgelatine
• 2 orangeszest only
• 350 g64% chocolate
• 300 gcrème anglaise
• 450 mlwhipping cream

Instructions

1. 1

   Prepare the mould

   Use a base-less tart ring or square mould approximately 25 cm across.

2. 2

   Make the base

   Mix the raisins, crushed biscuits, praline paste, melted milk chocolate, softened butter and pistachios in a large bowl until evenly combined. Put the mixture between two sheets of parchment and roll it to 2 mm thick, shaping it to fit the mould. Remove the top sheet, press the mould into the mixture, trim away the excess and refrigerate.

3. 3

   Cook the jelly

   Put 100 g of the caster sugar in a heavy-based pan over high heat and cook to a dark golden caramel. Add the orange juice, take the pan off the heat, then add the orange zest and remaining caster sugar. Soak the gelatine in cold water until soft, then dissolve it in the hot coffee.

4. 4

   Set the jelly

   Stir the coffee and gelatine into the orange mixture and place the bowl over iced water. When the liquid just begins to thicken, pour it over the base in the mould and leave it to set in the fridge.

5. 5

   Prepare the anglaise

   The method calls for boiling milk and cream, then pouring them over egg yolks whisked with sugar. Return the mixture to gentle heat and cook, stirring constantly, to 84°C or until thickened. Strain through a fine sieve and cool to room temperature. The ingredient list does not give quantities for the milk, cream, egg yolks or sugar used here.

6. 6

   Make the mousse

   Melt the chocolate in a bowl set over simmering water, then stir in the crème anglaise. Remove it from the heat and set the bowl over iced water, stirring until the mixture reaches room temperature. Whisk the cream until peaks form and gently fold it into the chocolate mixture. Pour the mousse into the mould, level it if needed, and chill until fully set, for 2–3 hours.

7. 7

   Prepare the glaze

   The method calls for sugar, cream and cocoa to be brought to the boil in a small pan and simmered for one minute. Soak gelatine in cold water until soft, add it to the cream mixture along with a double espresso of Nespresso Ristretto, and whisk thoroughly. Once cool, pour the glaze over the mousse and refrigerate until set. The ingredient list does not provide quantities for the glaze ingredients or an additional gelatine measure.

8. 8

   Blend the purée

   The method calls for agar, milk and sugar to be brought to the boil and simmered for one minute. Pour the mixture into a bowl, chill until set, then blend until smooth. The ingredient list does not provide quantities for these ingredients.

9. 9

   Unmould and serve

   Once the glaze has set, run a hot knife around the mould and lift off the ring or mould. Cut into portions, using a clean hot knife for each slice. Serve with a spoonful of milk purée and a freshly made Nespresso Ristretto espresso.

What is a chocolate pavé?

Pavé means “paving stone” in French, and the name suits this neat, rectangular layered dessert. This version pairs dark chocolate mousse with orange-and-coffee jelly and a praline biscuit base.

Its appeal comes from the contrast between rich, soft mousse, fragrant jelly and a thin, crunchy base. The recipe method also describes a milk purée and a separate glaze, although their ingredients and quantities are not included in the supplied ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1500 calories, 19g protein, 150g carbs, 95g fat.

The chocolate, cream and praline paste account for much of the fat and energy, while the biscuit, sugar and orange juice contribute most of the carbohydrate. The listed chocolate, pistachios and cream also provide some protein, but the full recipe method refers to additional ingredients whose quantities are missing, so a complete macro estimate is uncertain. For a more balanced plate, serve a modest slice with fresh fruit rather than another rich accompaniment.

Build a thin, even base

Base mixture: combine everything thoroughly before rolling so the praline paste and melted chocolate bind the biscuit, raisins and pistachios evenly.

Rolling: use parchment above and below the mixture and aim for the stated 2 mm thickness. Trim around the mould after pressing it into the sheet, then chill the base before adding the jelly.

Caramelise the orange

Dark caramel: watch the sugar closely as it cooks over high heat; it should reach a dark golden colour without turning black. Take the pan off the heat before adding the orange juice, as the liquid can make the caramel bubble vigorously.

Gelatine: soak the leaves in cold water until pliable, then dissolve them in the hot coffee as directed. Let the orange mixture cool over iced water until it just starts to thicken before pouring, so it is less likely to run off the base.

Keep the mousse light

Chocolate mixture: stir the crème anglaise into the melted chocolate, then cool the mixture to room temperature over iced water. If it is too warm when the cream is folded in, the mousse can lose its airy texture.

Whipped cream: stop whisking when peaks form, then fold gently until no streaks remain. The method specifies a full 2–3 hours of chilling for the mousse to set.

Check the recipe details

Missing quantities: the supplied ingredient list has no quantities for the anglaise ingredients, glaze, or milk purée, and lists only one espresso serving. The method refers to these additional components and also calls for a separate espresso in the glaze.

Before starting: check the original publisher’s recipe for the omitted amounts if you intend to make the anglaise, glaze and purée as described. Without those details, the listed ingredients alone are not enough to complete every component in the method.

Slice and serve neatly

Hot knife: warm the blade, wipe it clean between cuts and reheat it as needed. This helps the knife pass through the set layers without dragging the mousse or cracking the top.

Serving: the method pairs each portion with milk purée and a freshly made Ristretto. The espresso’s roasted flavour works naturally alongside the chocolate, while the orange jelly brings a bright citrus note.

Recipe notes & tips

• Line up a mould with a base roughly 25 cm across before shaping the base.
• Use parchment on both sides of the base mixture to make rolling and lifting easier.
• Keep a close eye on the sugar as it caramelises; it can darken quickly.
• Cool the chocolate mixture to room temperature before folding in the whipped cream.
• Allow the mousse its full 2–3 hours to set before adding the glaze.
• Warm and wipe the knife between portions for cleaner layers.

Variations

• Citrus change: use finely grated zest from another citrus fruit in place of the orange zest.
• Nut swap: replace the pistachios with roasted hazelnuts, crushed to a similar size.
• Coffee note: use another strong espresso in place of the Ristretto if needed.
• Biscuit base: use a plain oat biscuit in place of the Hobnobs while keeping the stated quantity.
• Chocolate strength: choose a similar-quality dark chocolate with a different cocoa percentage for a less or more intense mousse.

Common mistakes to avoid

• Burnt caramel: take the pan off the heat once the sugar is dark golden, before it turns black.
• Runny jelly: wait until it just begins to thicken over iced water before pouring it over the base.
• Warm mousse mixture: cool the chocolate and anglaise mixture to room temperature before folding in the cream.
• Overwhipped cream: stop when peaks form so the cream can still be folded smoothly into the chocolate.
• Rushed setting: chill the mousse for the stated 2–3 hours and wait for the glaze to set before unmoulding.
• Incomplete ingredient list: check the original recipe for the missing anglaise, glaze and purée quantities before making those components.

How to store

Keep the pavé covered in the fridge and eat within 2–3 days. Serve chilled; reheating is not suitable for a mousse-based dessert.

Frequently asked questions