I have been thinking about making something extra yummy on the weekend and thought this might me a delicious option... Sadly I don't think I will be sharing with my guests these images from Canelle et Vanille as absolutely under any circumstances will mine come out looking remotely like this. They may taste ok, but good looking, they certainly will not be! Luckily though, I have had a lovely mother who has always been incredibly encouraging and couldn't care less how on earth these little babies turned out! Thank goodness I say... Kellie xx
Chocolate and Hazelnut Biscuit
makes 1/2 sheet pan
180 grams egg whites
185 grams muscovado sugar
75 grams sugar
150 grams hazelnut flour
20 grams cocoa powder
225 grams butter, melted or coconut oil
Whisk together the egg whites and the sugars. Mix the dry ingredients in a bowl and add the whites to the dry. Whisk until combined. Whisk in the melted and cooled butter or the coconut oil.
Line half a sheetpan with parchment paper and spread the batter evenly.
Bake at 350F for about 15-20 minutes until cake baked.
enough for 10 3x2 ring molds
45 grams sugar
100 grams egg yolks
300 grams dark chocolate (use couverture if you can)
400 ml heavy cream, whipped to soft peaks
In the bowl of an electric mixer, whisk together the egg yolks and sugar until combined. Bring the bowl to a double boiler and cook until it starts to thicken, like making a sabayon. Remove from heat and bring to the mixer and whip to a thick ribbon.
In the meantime, melt the chocolate over a double boiler and let it cool.
When sabayon has cooled, fold in the soft peak whipped cream. Whisk some of the chocolate into it and then, fold in the rest.
Place the mousse in a piping bag. Line ring molds with acetate paper or parchment paper the fits around the circumference. Cut a disk of chocolate biscuit and place it on the bottom of the ring mold. Pipe in the chocolate mousse and refrigerate until set.
150 ml heavy cream
30 ml heavy cream (to temper the gelatin)
10 grams freshly grated coconut or unsweeneted dry coconut
1 tsp coconut extract, optional
30 grams sugar
1 sheet of gelatin
100 grams plain whole yogurt
Whip the 150ml heavy cream with the sugar, coconut and coconut extract till soft peaks form. In the meantime, bloom the gelatin in ice water for 5 minutes. Squeeze out the excess water.
Heat the 30ml of heavy cream and dissolve the gelatin into it. Fold in a bit of the whipped cream into the gelatin mixture to temper. Fold back into the rest of the cream. Fold in yogurt.
Place the mousse in a piping bag and pipe on top of the chilled chocolate mousse. Refrigerate until it sets and serve with coconut shavings.
Recipe and stunning images courtesy of Canelle et Vanille xxx