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Délice du Café Noir

Délice du Café Noir (adapted from dailydelicious blog)

Ingredients

Caramel chocolate  mousse

30g Sugar

70ml Whipping cream

2 Egg yolks

80g Dark chocolate (I use 50% cocoa mass), chopped

170ml Whipping cream

1tbsp Icing sugar

White chocolate mousse

150g White chocolate, chopped

125ml Whipping cream

1 Gelatin leaf (or 2g of powder gelatin)

125ml Whipping cream

1tsp Icing sugar

Chocolate sponge

85g Eggs

42g Superfine sugar

A dash of salt

13g Cake flour

8g Cocoa powder

20g Corn flour

Chocolate coffee ganache

50g Dark chocolate, chopped

85ml whipping cream

1tsp Instant coffee granules

Chocolate for decoration

Methods

Make the Caramel chocolate mousse:

  1. Pour the sugar into the pan and put the pan over medium heat, and heat the 70ml of the whipping cream in the microwave (about 1-2 minutes).
  2. When the sugar turn into amber pour the hot whipping into the pan and stir to combine. Take the pan off the heat and pour the chocolate into the pan, stir until all the chocolate melt.
  3. Whisk the egg yolk until homogenize, then pour the hot mixture into the egg yolks and whisk until combine, let the mixture cool completely.
  4. Whisk the 170ml of the whipping cream with the icing sugar until soft peak form.
  5. Put 1/3 of the whipped cream into the chocolate mixture, whisk gently to combine.
  6. Pour the chocolate mixture back into the whipped cream and fold to combine.
  7. Pour the mousse into the glasses.
  8. Put the glasses into the fridge, while preparing the next layer.

Make the chocolate sponge cake:

  1. Preheat the oven to 200°C Line 24x34cm sheet pan with paper.
  2. Beat the egg and salt until mix and lighter in color, gradually add the sugar into the egg and beat until ribbon stage (you can see that you can lift the beater and make the letter 8).
  3. Sift the cocoa powder, flour and corn flour together. Put the flour mixture into the egg mixture (divide the mixture into 3 parts) and fold gently until combine.
  4. Pour into the prepared pan and bake for 7 minutes.

Make the white chocolate mousse:

  1. Bloom the gelatin in the cold water.
  2. Pour the whipping cream into the pan and bring to boil, when the whipping cream boil, pour the chocolate into the pan and whisk to combine.
  3. When all the chocolate melt, put the gelatin into the chocolate mixture and stir to combine, and let it cool completely.
  4. Put 1/3 of the whipped cream into the chocolate mixture, whisk gently to combine.
  5. Pour the chocolate mixture back into the whipped cream and fold to combine.
  6. Pour the mousse into the glasses.
  7. Cut the chocolate sponge and place on top of the white chocolate mousse sprinkle with the coffee liqueur and pour the white chocolate mousse on top of the sponge.
  8. Put the glasses into the fridge, while preparing the next layer.

Make the coffee chocolate ganache:

  1. Pour the whipping cream into the pan and bring to boil, when the whipping cream boil, pour the chocolate and the instant coffee granules into the pan and whisk to combine.
  2. Finish the dessert, drizzle with the coffee chocolate ganache and decorate with chocolate.
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