Coffee and chocolate cauldron

Chocolate ganache (the day before)
✔50g single cream
✔1 sheet of gelatine
✔50g dark chocolate
✔100g cold liquid cream
Place the gelatine sheet in a bowl of cold water. In a saucepan heat the cream. Pour off the heat, in three stages, over the previously melted chocolate. Add the wrung-out and softened gelatine. Then pour in the cold liquid cream. Mix, filter on contact and place in a cool place. The next day, beat the ganache with an electric mixer. Fill a piping bag fitted with a plain tip and poach on baking paper, having drawn circles beforehand to have a mark. Place in the freezer for at least 2 hours.

Marshmallow eyes

✔1 sheet of gelatin
✔40g sugar
✔100g water
✔blue colouring
✔Mint syrup
✔chocolate chips
+
✔1 sheet of gelatine
✔40g sugar
✔5g glucose syrup
✔10g water
✔30g egg white

For the pupil: In a saucepan, pour 100g water and 40g sugar. Bring to the boil. Remove from the heat and add the gelatine. Divide into several bowls and add the colouring and syrup. You can add the dye/syrup to get different shades of blue/green. Pour into the half-sphere mould and place in the freezer for a few minutes. Add the chocolate chip in the middle and return to the freezer.

For the marshmallow: Soften the gelatine sheet in a bowl of cold water. In a saucepan, add the water, glucose and caster sugar. Heat to 120°C. Remove from the heat and add the gelatine, well wrung out. In a separate bowl, beat the egg whites until stiff, then pour in the warm syrup and increase the speed of the mixer until the mixture is cold. Place the mixture in a piping bag and fill the half-sphere mould.

Sweet pastry
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of baking paper then detail circles with a cookie cutter. With the remaining sweet dough, make small balls. Place in the freezer for 10 minutes while you preheat your oven to 160°C. Bake for about ten minutes and then leave to cool.

Assembly
Apply brown velvet spray to the frozen entremet and to the ganache ring. Place on the sweet pastry biscuit. Turn out the marshmallow eyes and place them on the cauldron. Stick a stick in each one. Place in a cool place until ready to eat.