Chicken Farm Baker's Project #19: Verrines, Trendy and Luxury in a Glass, Délice du Café Noir

 

The chicken farm bakers still fall in love with France, so this time, the dessert that we make has a French name: Verrines. The dessert in a glass that everyone will love.

And my friend really want us to pay a lot of attention to this project, so she order (^ ^, well, in her queen of this month manner), that we should make 3 kind of thing in this dessert and one of them must be baked.
This kind of dessert is what I really want to do, the dessert in a glass, that easy to serve, and lovely to look. So, I really have a lot of fun making this.
I choose to make 4 things (well 3 is not enough for me haha). Start with the caramel chocolate mousse in the bottom, follow with the white chocolate mousse that divide with the coffee soaked chocolate sponge, then top with the chocolate sponge that has been drizzle with a lot of chocolate coffee ganache.
Each time that you dip the spoon into the glass you will be the one who decide, where to stop, ^ ^, the white chocolate mousse that is sweet and soft or go into the deeper taste of the caramel chocolate mousse.
As this is my first verrine, I make two size of it, first one the small size (5.5cmx 8.5cm) and the bigger one (7cmx9cm), both of them have their own benefit, the small one is very cute and easy to finish (well, I think it's not too much to eat it in one sitting haha) the bigger one is beautiful and will make everyone who love to eat the dessert very happy (and if you serve this size at the party, your friend will love you for your generosity).
Anyway, just choose the size that you like (or the glass that you have, ^ ^) and decorate it the way you like, we talk about the trendy and luxury in yours, so show it!


A lot of thank to my friends Koy who gave me the chocoloate sponge recipe.
Adaptation from: Verrines by José Maréchal 

  

Délice du Café Noir

Makes 6 (3x(5.5cmx 8.5cm) and 3x(7cmx9cm)) 

  

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 and gold leaf for decoration

Kahlua® or other brand coffee liqueur for sprinkle the sponge

Make the Caramel chocolate mousse:

 

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).

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.

Whisk the egg yolk until homogenize, then pour the hot mixture into the egg yolks and whisk until combine, let the mixture cool completely.

  

Whisk the 170ml of the whipping cream with the icing sugar until soft peak form.

 

Put 1/3 of the whipped cream into the chocolate mixture, whisk gently to combine.

Pour the chocolate mixture back into the whipped cream and fold to combine.

Pour the mousse into the glasses.

Put the glasses into the fridge, while preparing the next layer.

Make the chocolate sponge cake:

  

Preheat the oven to 200°C Line 24x34cm sheet pan with paper.
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).

  

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.

  

Pour into the prepared pan and bake for 7 minutes.

Make the white chocolate mousse:

  

Bloom the gelatin in the cold water.

  

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.

When all the chocolate melt, put the gelatin into the chocolate mixture and stir to combine, and let it cool completely.

  

Put 1/3 of the whipped cream into the chocolate mixture, whisk gently to combine.

Pour the chocolate mixture back into the whipped cream and fold to combine.

Pour the mousse into the glasses.

  

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.

Put the glasses into the fridge, while preparing the next layer.

Make the coffee chocolate ganache:

  

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.

Finish the dessert:

  

Cut the rest of the sponge into tiny dice and place the sponge in the glasses.

Drizzle with the coffee chocolate ganache.

Decorate with the gold leaf and chocolate.

 

Chicken Farm Baker's Project #19:

Verrines, Trendy and Luxury in a Glass, Délice du Café Noir