Cocoa Teddy
Teddy Bear Craquelin, Pâte à Choux, Dark Chocolate Mousse, Dark Chocolate Sauce, Chocolate Soil
Pastry Chef Ruchit Harneja of Berg Hospitality Group | Houston, TX
Adapted by StarChefs | November 2025 | Photo: Will Blunt
INGREDIENTS
Dark Chocolate Mousse:
190 grams dark chocolate
20 grams milk chocolate
460 grams heavy cream
3 grams vanilla extract
2 grams kosher salt
100 grams egg yolks
100 grams granulated sugar
Chocolate Soil:
220 grams granulated sugar
120 grams cocoa powder
2 grams kosher salt
80 grams melted butter
Pâte à Choux:
88 grams unsalted butter
4 grams granulated sugar
4 grams kosher salt
112 grams wheat flour
200 grams whole eggs
2 grams vanilla extract
Teddy Bear Craquelin:
50 grams brown sugar
60 grams wheat flour
40 grams unsalted butter
2 grams vanilla extract
Dark Chocolate Sauce:
65 grams cocoa powder
60 grams heavy cream
100 grams granulated sugar
50 grams dark chocolate
To Assemble and Serve:
Melted dark chocolate
Blonde chocolate coins
METHOD
For the Chocolate Mousse:
In a metal bowl set over a double boiler, melt chocolates. Remove from heat and let cool. In a mixing bowl, whisk to combine cream, salt, and vanilla. Set aside. In a stand mixer fitted with a whisk attachment, whip egg yolks until light and fluffy. Set aside. In a small saucepan over medium heat, combine sugar and 20 grams water. Bring to a boil, then slowly stream into egg yolks, whisking constantly. Once cooled, fold in melted chocolates and whipped cream, working in batches if needed. Transfer to an airtight container and refrigerate 4 hours.
For the Chocolate Soil:
In a Vitamix Commercial blender, combine sugar, cocoa powder, and salt. With the machine running, slowly stream in butter until a soil-like texture is achieved. Transfer to an airtight container and reserve.
For the Pâte à Choux:
In a saucepan over medium heat, bring butter, sugar, salt, and 100 grams water to a simmer. Reduce heat and stir in flour, stirring until dough begins to come together. Remove from heat and let cool. In a mixing bowl, combine eggs and vanilla. Using a Vitamix Commercial immersion blender, purée until smooth. Transfer cooled dough to a stand mixer fitted with a paddle attachment. With the machine running on low speed, slowly stream in egg mixture until dough is smooth and glossy. Transfer evenly into two piping bags fitted with #806 tips. Pipe desired-shaped bears onto a silicone-lined sheet tray, approximately 1½ inches in length. Set aside.
For the Teddy Bear Craquelin:
Heat oven to 400°F. In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, flour, butter and vanilla. Mix on medium speed until well combined. Transfer dough to a sheet of parchment paper. Top with additional parchment paper and roll out until dough is 2-millimeters thick. Freeze. Once frozen, using a 4¼-inch teddy bear-shaped cookie cutter, punch out shapes. Place on top of each piped Pâte à Choux. Bake 15 minutes. Reduce oven temperature to 325°F (160°C). Bake additional 15 minutes or until cookies are firm, golden brown, and hollow when tapped. Let cool.
For the Dark Chocolate Sauce:
Place cocoa powder in a mixing bowl and set aside. In a saucepan over medium heat, bring cream, sugar, and 250 grams water to a simmer. Add chocolate, stirring constantly until chocolate is fully melted. Using a ladle, spoon chocolate mixture into bowl with cocoa powder. Whisk until a paste-like consistency is achieved. Transfer mixture back to pan and return to medium heat. Cook until mixture thickens to desired consistency, whisking constantly. Reduce heat and keep warm.
To Assemble and Serve:
Using a round piping tip, make a small hole in the back of each cooled Teddy Bear Craquelin. Fill with Dark Chocolate Mousse. Set aside. Spoon desired amount Chocolate Soil onto a serving plate. Top with Teddy Bear Craquelin. Place 1 blonde chocolate coin on the face of each bear. Pipe eyes and facial details with dark chocolate as desired. Serve with 1 ramekin warmed Chocolate Sauce.
