CHOCOLATE COFFEE DESSERT RECIPE

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Hi, I am Ann, and today we are making this beautiful dessert, with a crispy base, almond dacquoise, mocha cremeux, mascarpone cream and then a chocolate decoration on top. You can make this whole dessert or just one element of it, they all taste good.

Firstly we are going to make the almond dacquoise. To make that you will need egg whites, icing sugar or powdered sugar, ground almonds, blanched almonds, which are just almonds without the
skin, sugar, and cream of tartar which is a called tartaric acid in some places it just helps stabilize the egg whites when they are whipped up.

If you can't find it you can use a tiny bit of lemon juice instead. Add your sugar into the egg whites and whip it on high speed. All of the recipe quantities that you need are on the website howtocookthat.net in grams and ounces and cups and all the different things that you need.

You'll know that your egg whites are done once you have soft peaks and you can turn the bowl upside down without it falling out. Next, add your icing sugar and ground almonds and just put them through a coarse sieve. Now if you use one of those fine metal sieves they are not going to go through the almonds are too coarse for that. And even with the coarse sieve, you may need to rub it with a spoon or your fingers just to get it all through.

Using a spatula fold it in going around to the bottom of the bowl and folding it over the top. Keep going just until you can't see any dry ingredients anymore and then stop. Pour that onto a baking tray and spread it out all the way to the edges. Roughly chop your almonds, they don't have to be tiny just small chunks.

Sprinkle them evenly over the top. So you've got some evenly on all the slices. Then place that in the oven for about 15 minutes or until it is browned and cooked through.

Now for our crispy base, this is so yummy. All you need is milk chocolate and I am using crushed crepe dentelle they are crunchy and super thin almost like a pancake and they are rolled up, but they are very crispy. They taste just like wafer cones so you could break some of them up, or use rice bubble instead anything that is crispy. Melt your chocolate in the microwave or over a bain-marie. Add the crepe dentelle and mix together really well. Then tip it out onto a sheet of non-stick baking paper. You want to spread it out into a rectangle about the same size as the tin you baked your dacquoise in. Then add a sheet of baking paper on top and roll it out gently, you don't want to completely squash it you just want to level it out.

Then peel off the baking paper. Once your dacquoise is cooled roll a rolling pin gently over the top to level that too. Slide it onto a flat tray and use that tray to transfer it onto the base. Just line up
one edge and pull the baking paper back under the tray so that it slides off. Place a rectangle frame over the top. Cutting the edge so you can push it right down to the tray. If you don't have a rectangle frame you can make the cremeux layer on a lined baking tray and add it on top just like we did with the dacquoise layer.

To make the mocha cremeux put your chocolate in a bowl with a sieve over the top. Measure out the sugar egg yolks, cream and coffee beans, you can use instant coffee if you prefer. Bring the cream and coffee beans to the boil and then remove from the heat. While that flavor is infusing into the cream, add the sugar to the egg yolks and whisk with a fork until they are well combined.

Now add some of the coffee cream and whisk it in . Then add that mixture back into the pan. And return it to the heat. And now you want to bring this up to 186F which doesn't take long you can use a candy thermometer. Or if you tip your pan, as soon as you start to see some yolk sticking to the bottom like this it's ready.

Pour it through the sieve onto the chocolate. The sieve will get out the coffee beans and any little bits of yolk. Stir the chocolate mixture until it is all smooth now this cremeux just tastes amazing so if you want to make something simple just make this element and pour it into glasses to set. Pour the cremeux into the frame. Then that whole thing goes into the freezer overnight to make it easy for us to cut..

Now for our chocolate decorations, temper some milk chocolate and spread it out on some acetate or foil, shake it to smooth it and get rid of any air bubbles. Leave it at room temperature for a few minutes. Once it is set firm but not hard and crisp yet cut out circles and then cut out smaller circles to one side of those. And keep doing that until you've used up all of the space on your chocolate.

Put a little dot of chocolate on the thin side and add a coffee bean. Then gently brush on some gold luster dust which is edible and you can get at cake decorating stores.

For the mascarpone cream, this is really easy just add the sugar to the mascarpone and mix it through you can also add some vanilla there too if you like. Then place that into a bag fitting with a round piping tip. Remove the frame from your frozen cremeux. Using a sharp knife shave a tiny amount off each side to neaten it up. Now using a hot sharp knife cut slices of the dessert, it's a good idea to measure with a ruler where you are going to cut so they are all the same.

Then cut each one in half. Pipe dots of mascarpone cream neatly along one edge and then top with one of the chocolate circles.

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