Chocolate Mousse And Raspberry Cream Dacquoise Food

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

HAZELNUT-MOCHA DACQUOISE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
• Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
• Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
• Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
• Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
• Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

RED, WHITE AND BLUE (WHITE CHOCOLATE MOUSSE, BLUEBERRY GELEE, COCONUT DACQUIOSE WITH HAZELNUT COOKIE)

Steps:

• For the glaze: Combine the water, glucose and sugar in a small pot and bring to a boil. Put the white chocolate in a heatproof bowl and pour the hot sugar mixture over the chocolate. Allow it to sit a minute, then emulsify with a whisk. Add the gelatin and sweetened condensed milk and stir to combine. Color to the desired shade of red with the red gel paste. Hold at 86 degrees F.
• For the gelee: Combine the sugar and pectin in a small bowl. Add the glucose to the blueberry puree and warm in a small pot. Add the sugar/pectin mixture to the puree and bring to a boil. Remove from the heat and strain. Fill twelve 3-ounce silicone dome molds one-third of the way up with the gelee and freeze.
• For the white chocolate mousse: Combine the sugar and water in a small pot over medium-high heat and cook to 250 degrees F. Meanwhile, whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment. Carefully pour the hot sugar syrup into the yolks while whisking. Fold the whipped cream into the egg yolk mixture.
• Melt the white chocolate in a microwave-safe bowl to 110 degrees F in the microwave in 15-second intervals, stirring between each interval. Gently fold the melted chocolate into the cream and yolk mixture until completely combined. Fill a piping bag without a tip with the mousse. Refrigerate until ready to use.
• For the hazelnut cookie: Cream the butter, sugar, hazelnut flour and cinnamon in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs and mix. Mix in the cake flour. Wrap the dough in plastic wrap and chill for 30 minutes.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone liner.
• Roll the dough to a thickness of 1/8 inch. Cut into at least twelve 3-inch stars and place on the prepared baking sheet. Bake until opaque and an even golden brown, about 15 minutes. Cool on the sheet on a baking rack.
• For the dacquoise: Preheat the oven to 425 degrees F. Line a baking sheet with a silicone liner.
• Sift the coconut, confectioners' sugar, almond flour and all-purpose flour together in a bowl. Set aside.
• Whip the egg whites and granulated sugar to stiff peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the flour mixture into the meringue.
• Spread out the batter 1/8 inch thick onto the prepared baking sheet. Bake until just golden at the edges, 12 to 13 minutes.
• For the sorbet: Dissolve the sugar with the water in a small saucepan over medium-high heat. Let cool and then add to the prickly pear and pear purees. Churn in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve.
• For the raspberry sauce: Puree the raspberries with the sugar in a blender or food processor. Strain the mixture and adjust the sweetness with additional sugar if needed.
• To assemble: Cut the dacquoise into at least 12 circles with a 2-inch round cutter. Fill twelve 4-ounce dome molds three-quarters full with the mousse. Place a frozen blueberry gelee in the center of each and press lightly to push the mousse up the sides. Fill the molds to the top with more mousse and place a dacquoise round on top. Freeze until solid, at least 2 hours.
• Place a cooling rack over a baking sheet. Unmold the domes onto the cooling rack and top with the glaze. Place each dome onto a hazelnut cookie and top with a gold petal. Drag a small spoon of raspberry sauce next to each dome. Serve a scoop of the sorbet on the side.

CHOCOLATE MOUSSE AND RASPBERRY CREAM DACQUOISE

Steps:

• Line 3 buttered baking sheets with parchment paper or foil and trace an 11-inch circle on each sheet of parchment.
• Make the meringues: In a food processor grind fine the hazelnuts with 1/2 cup of the sugar, transfer the mixture to a bowl, and stir in 1/2 cup of the remaining sugar and the salt, stirring and fluffing the mixture until it is combined well. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they have stiff glossy peaks.