Chocolate Dacquoise with Cappuccino Sauce by Bob Kinkead Recipe from BostonChefs.com - recipes from Boston's best chefs and restaurants in Boston

Chef Bob Kinkead

Bob Kinkead's professional goal is simple: to be remembered as a chef and restaurateur who consistently provides excellent food and service to the public, while ...

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recipes » Chocolate Dacquoise with Cappuccino Sauce

Chocolate Dacquoise with Cappuccino Sauce

by Chef Bob Kinkead

Serves 8

Ingredients

for Mousse

1.5 cups heavy cream
4 ounces semisweet chocolate, chopped
2.5 ounces bittersweet chocolate, chopped
3 eggs, separated
0.25 cup sugar
pinch cream of tartar

for Meringue Base

4 large egg whites
pinch salt
pinch cream of tartar
0.5 cup sugar
0.25 cup toasted, peeled, chopped hazelnuts
1 tablespoon unsweetened cocoa powder
2 tablespoons gianduja (hazelnut-flavored chocolate)

for Espresso Creme Anglaise

2 cups heavy cream
1 cup light cream
0.5 cup sugar
2 whole vanilla beans, split and scraped
2 teaspoons instant coffee
0.25 cup espresso
6 large egg yolks

for Ganache

7 ounces semisweet chocolate, chopped
1.5 cups heavy cream
edible gold leaf, for garnish (optional)

Directions

for the mousse

To make the mousse, whip the cream to soft peaks and refrigerate. Melt the chocolates together in a bain-marie over a hot-water bath. Cool down slightly. Beat the egg yolks with 1/3 of the sugar to ribbon stage. Beat the whites with the tartar. Add the remaining sugar gradually and whisk for about 2 minutes, until stiff but not dry.
Add the yolk mixture to the melted chocolate and mix rapidly. Add the whipped cream in 3 parts. Stir in one third of the whipped egg whites to loosen the mixture. Using a rubber spatula, gently fold in the remaining whites. Pour into a container and chill for 2 hours or overnight.

for the meringue

To make the meringues, preheat the oven to 250°F. Beat the egg whites, salt, and tartar. Add the sugar gradually and whip to medium peaks. Fold in the hazelnuts and cocoa powder. Line a baking sheet with baking parchment. Using a pastry bag fitted with a plain tip, pipe 8 to 12 circles of meringue, 3 to 3 ½ inches across, onto the parchment (extra meringues will be used for garnish).
Bake for 45 to 60 minutes, until the meringue gives when pressed gently; they should be crisp on the outside and a little chewy in the interior.
Melt the gianduija, brush it onto 8 meringues, and let dry. Using a pastry bag, pipe chocolate mousse onto the meringue circles in the shape of a tapered dome; it should look like a chocolate beehive. Freeze.

for the creme anglaise

To make the creme anglaise, in a saucepan, combine the heavy and light creams, the sugar, and the vanilla beans and bring to a boil. Remove from the heat and cool slightly.
Dissolve the instant coffee in the espresso. In a stainless steel bowl, whisk the yolks with the espresso mixture until blended. Temper the yolks by gradually whisking in a cup of the warm cream mixture. Pour the yolk mixture back into the pan with the cream and cook over medium heat until the anglaise is thick enough to coat a spoon. Strain the custard into a bowl set over an ice-water bath and cool completely. Store refrigerated.

for the ganache

To make the ganache, place the chocolate in a stainless steel bowl. Place a sauce pan over medium-high heat and bring the heavy cream to a boil. Pour it over the chocolate and stir until the chocolate is melted and blended. Let cool to room temperature.
Place the frozen dacquoise on a rack on a baking sheet. Pour about 3 tablespoons room-temperature ganache over each. Garnish with gold leaf. Chop up the leftover baked meringue in a food processor. Coat the bottom of each dacquoise with the crumbled meringue.
To serve, pour some creme anglaise on 8 plates and plate a dacquoise on each. Use the leftover ganache to decorate the plate. Serve any extra creme anglaise on the side.

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