Chocolate parfait, roasted sesame nougatine with a bitter cocoa sauce

Preparation time: 45 min

Preheat your Four at 400 °F

• Frozen nougat

  Sesame Nougatine

  In a sauce pot, combine the corn syrup, sugar and enough water to wet all of the sugar. Bring to a boil and continue to cook until the sugar is dissolved and takes a golden color. At this point, immediately add the sesame seeds and stir with a wooden spatula. Remove from the heat and add the butter and stir well.
  Lay out the sesame mix between two non stick sheets with a rolling pin. Let cool completely and then chop it with a knife.

  Dark chocolate
  
  Gently melt the chocolate on a steam bath.
  
  Whipped cream
  
  With the help of a stand mixer or by hand with a whisk, stir the cream until you have firm whipped cream.

  Italian Meringue
  
  In a sauce pot, combine the corn syrup, honey, sugar and cinnamon. Bring it to a boil and continue to cook for 1m30s to 2 minutes.
  At the same time, whip the egg whites with your stand mixer or a whisk. Once the sugar mixture has cooked for 2 minutes, slowly pour the syrup into the egg whites while continuing to whisk. Continue mixing until the mixture has cooled down entirely.

  Mixing and finishing

  Pour the melted chocolate on the meringue. Gently fold them together. Next add the whipped cream, again carefully folding. Finally add the chopped sesame nougatine and combine well. All that is left is to transfer the mix to the mold of your choice. Place the molded nougatine mix at least 4 hours in the freezer, ideally overnight.

• Chocolate sauce

  In a sauce pot, combine all the ingredients, bring to a boil while whisking.  The longer you boil the mixture the thicker it will become.  Once done, transfer to the fridge.

• Plating

  Once the nougat is removed from the mold, place it in the center of your plate and cover with the chocolate sauce.

  Garnish by sprinkling with roasted black and white sesame seeds.