Wow your tastebuds with this amazing dessert. It has several elements but they’re all easy to make. You could just make one part or, if you’re up for the challenge, make the lot and enjoy the wonders of this Mocha Dream Dessert.This week I watched some very emotional interviews with people who were held captive in the recent Sydney siege. While it was only one day of their whole lives – it will undoubtedly haunt, define, destroy or motivate them. Each will never be the same again.
Post traumatic stress disorder is a condition that can arise after these sort of horrendous events, with some people struggling to function or becoming depressed and withdrawn. Interestingly for others the opposite is true. It’s called ‘post traumatic growth’ – where a traumatic situation drives them to change and adapt, becoming stronger as a person and appreciating life more. Research shows that people who experience this type of growth tend to have two key things going on in their lives – a strong sense of spirituality and a good social support network. While we never really know what life will throw our way, I’ve found there’s something precious about being involved in a local church and building a strong network of friends – after all, who better to invite overto sharethis delicious dessert.
Mocha Dream Dessert Recipe
crispy base
260g (9.17 ounces) milk chocolate
60g (2.12 ounces) or 3/4 cup crepe dentelle / praline feutille / crushed wafer cones /rice bubbles
daquoise recipe
224g (7.9 ounces) or 7 egg whites
60g (2.12 ounces) or 1/4 cup sugar
200g (7.05 ounces) or 1 2/3 cups almond meal
200g (7.05 ounces) or 1 1/2 cup plus 2 tsp icing sugar
1/4 tsp cream of tartar
100g (3.53 ounces) or 2/3 cup blanched almonds, roughly chopped
Use a 10 x 15 inch (38.1 centimetres) pan
Bake at 180c till cooked through (approx 15mins)
mocha cremeux recipe
270g (9.52 ounces) dark chocolate
200g (7.05 ounces) milk chocolate
120g (4.23 ounces) or 7 egg yolks
60g (2.12 ounces) or 1/4 cup sugar
550ml 2 1/4 cup plus 2 tsp cream
10 coffee beans
Mascarpone cream recipe
250g (8.82 ounces) 1 cup plus 1 Tbsp mascarpone
25g (0.88 ounces) or 1-2 tablespoons caster sugar
1 tsp vanilla
Chocolate for decorations
200g (7.05 ounces) milk chocolate
coffee beans
circle cutters in two sizes
To make the almond dacquoise whip together the egg whites and sugar until you can turn the bowl upside down without it falling out. Next fold in theicing sugar and ground almonds until just combined.
Pour it onto a baking tray and spread it out all the way to the edges. Top with roughly chopped almonds.
Bakefor about 15 minutes or until it is browned and cooked through. Leave to cool.
For thecrispy base. Melt thechocolateadd the crape dentelle and mix together well. Tip it out onto a sheet of non-stick baking paperand spread it outinto a rectangle in 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 to level it out.
Remove the baking paper and place the dacquoise on top of the crispy base. Place a rectangle frame over the top. If you don’t have one of these you can make the next layer in a lined baking tray and add it on top after.
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 flavour is infusing, add the sugar to the yolks and whisk with a fork until they are well combined. Now whisk in some of the coffee cream. Then add that back into the pan and return it to the heat.
You want to bring this up to 186F (85.56 degrees Celsius) which doesn’t take long you can use a candy thermometer. Orsee the video for how to check if it is ready.
Pour it through the sieve onto the chocolate. The sieve will get out the coffee beans and any little bits ofegg that have overcooked.
Stir the chocolate mixture until it is all smooth and then pour the cremeux into the frame. Then that whole thing goes into the freezer over night.
For thechocolate decorations, temper some milk chocolate and spread it out on some acetate or foil, shake it to smooth it and get rid of air bubbles.
Leave it at room temperature for a few minutes. Once it is set firm but not too hard cut out circles and then cut out smaller circles to one side of those. Put a little dot of chocolate onto the thin side and add a coffee bean. Then gently brush on some edible gold luster dust.
For the mascarpone cream simply add the sugar to the mascarpone and mix it through. Then place that into a bag fitting with a round piping tip.
Remove the frame from your frozen cremeux and using a sharp knife shave a tiny amount off each side to neaten it up. Then use a hot knife cut slices of the dessert, it’s a good idea to measure with a ruler so they are all the same.
Pipe dots of mascapone cream along one edge and then top with one of the chocolate circles.
Stores that sell my book listed by country: http://bit.ly/ARcookbookAll recipe quantities in the book are in grams, ounces and cups.
