with Bloody Mary strawberry ketchup and hazelnut vanilla cream mustard.

Ingredients

“Burgers”

1 1/2 cups heavy cream

Pinch black pepper

15 ounces dark chocolate, chopped

2 tablespoons aged brown rum

Pinch sea salt

Hazelnut Vanilla Cream “Mustard”

1/3 cup milk

6 ounces white chocolate, chopped

1/3 cup ground hazelnuts

Bloody Mary Strawberry “Ketchup”

3 tablespoons hot water

1/4 cup sugar

2 cups strawberries, hulled and mashed

Juice of 1 lemon

1 tablespoon vodka

3 drops Tabasco sauce

5 hamburger buns

15 miniature marshmallow

Instructions

1. Make the burgers. Bring the cream to a simmer and add the pepper. Pour over the dark chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then add the rum and salt and stir until smooth.

2. Place five 4-inch metal rings on a baking sheet lined with parchment paper. Pour the chocolate cream into the rings to form the burgers (3/4 inch high). Chill until hard, at least 2 hours.

3. Make the vanilla mustard. Bring the milk to a simmer and pour over the white chocolate in a heatproof bowl. Let sit until the chocolate begins to soften, about 1 minute, then stir until smooth. Mix in the ground hazelnuts.

4. Make the ketchup. Simmer the water and sugar until the sugar dissolves. Let cool. Pour the syrup into a cocktail shaker and add the mashed strawberries, lemon juice, vodka, and Tabasco. Shake until well combined.

5. Preheat the broiler to high. Place the bun tops on a broiler pan, cut side up. Sprinkle the marshmallows onto the buns. Broil until the marshmallow is golden brown and melting, 2 to 3 minutes.

6. Spread the vanilla mustard and Bloody Mary ketchup 

   on the bottom buns. Top with a chocolate hamburger and cover with the top buns. Serve immediately.

Quantity: 5 servings

The adult and child chocolate burger joint venture

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Category

Desserts

Servings

5

Prep Time

2 hours

With Bloody Mary strawberry ketchup and hazelnut vanilla cream mustard.

Author:

Max Brenner

Ingredients

“Burgers”

• 1 1/2 cups heavy cream

• Pinch black pepper

• 15 ounces dark chocolate, chopped

• 2 tablespoons aged brown rum

• Pinch sea salt

Hazelnut Vanilla Cream “Mustard”

• 1/3 cup milk

• 6 ounces white chocolate, chopped

• 1/3 cup ground hazelnuts

Bloody Mary Strawberry “Ketchup”

• 3 tablespoons hot water

• 1/4 cup sugar

• 2 cups strawberries, hulled and mashed

• Juice of 1 lemon

• 1 tablespoon vodka

• 3 drops Tabasco sauce

• 5 hamburger buns

• 15 miniature marshmallow

Directions

1. Make the burgers. Bring the cream to a simmer and add the pepper. Pour over the dark chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then add the rum and salt and stir until smooth.

2. Place five 4-inch metal rings on a baking sheet lined with parchment paper. Pour the chocolate cream into the rings to form the burgers (3/4 inch high). Chill until hard, at least 2 hours.

3. Make the vanilla mustard. Bring the milk to a simmer and pour over the white chocolate in a heatproof bowl. Let sit until the chocolate begins to soften, about 1 minute, then stir until smooth. Mix in the ground hazelnuts.

4. Make the ketchup. Simmer the water and sugar until the sugar dissolves. Let cool. Pour the syrup into a cocktail shaker and add the mashed strawberries, lemon juice, vodka, and Tabasco. Shake until well combined.

5. Preheat the broiler to high. Place the bun tops on a broiler pan, cut side up. Sprinkle the marshmallows onto the buns. Broil until the marshmallow is golden brown and melting, 2 to 3 minutes.

6. Spread the vanilla mustard and Bloody Mary ketchup on the bottom buns. Top with a chocolate hamburger and cover with the top buns. Serve immediately.