BLACK PEARL
The Black Pearl is one of the best rum cocktails. Learn how to make this tiki classic with our simple recipe.
Provided by Thrillist
Categories Cocktail
Number Of Ingredients 5
Steps:
- Add all ingredients except for the garnish to a shaker tin filled with cubed ice, and shake.
- Using a Hawthorne strainer, strain into a rocks glass filled with crushed ice.
- Garnish with a bouquet of fresh mint.
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- Start by tempering the chocolate. Place 70 % of good quality dark chocolate on a double boiler. You will need food thermometer. Set your thermometer (46 C / 115 F) and melt it, stirring, until it reaches needed temperature. Then immediately remove it from heat and add remaining dark chocolate. Keep stirring. Reset your thermometer (31 C / 88 F). Stir until the chocolate cools and reaches needed temperature. You can use ice bath and save you time. Now the chocolate is ready to make the shells of our black pearl.
- Fill half of each mould. Spread the chocolate to the edges of the mould. And reverse to get the excess chocolate at the parchment paper. Clean the edges of the mould, so that they come out clean. And leave it to set in the fridge.
- Meanwhile prepare the mousse. Put white chocolate with heavy cream on a double boiler and let it melt completely, stirring until smooth. Remove white chocolate mixture from heat and add melted gelatin.
- In a separate jar with 2 egg yolks, add a pinch of salt. Whisk together, then slowly add egg yolks in a white chocolate mixture, whisking fast. Set the mixture back on a double boiler and heat for 2 minutes, stirring. Then cool it a little and leave in a fridge for 20 minutes.
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- Bring 6 cups water to a boil in a deep pot, and add the tapioca. Bring it to a boil again, cover, and turn the heat down to medium low. Cook covered for 15 minutes, stirring occasionally to prevent sticking. After 15 minutes, turn off the heat, keep the pot covered, and allow to sit for another 15 minutes.
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- Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set.
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- Strain syrup into small bowl. Chop ginger. DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.
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