CHOCOLATE KAHLUA PETITE GATEAU

Recipe by Callie Meyer, Executive Pastry Chef at Wycliffe Golf and Country Club, Wellington, Florida, USA

Yields 1

Ingredients

Chocolate Mousse

• 1 pound Cocoa Barry 58% or higher
• 1 quart Heavy Cream (whipped)
• 4 ounces of Egg Whites
• 2-1/2 ounces Egg Yolk
• 4 ounces Hot Coffee
• 2-1/2 ounces Sugar

Kahlúa Caramel Mousse

• 8 ounces Barry Zephyr Caramel 35%
• 4 ounces Heavy Cream
• 4 ounces Heavy Cream (whipped)
• 1 ounce Kahlúa
• 1 Tablespoon Coffee Extract

Chocolate Mirror Glaze

• 7 ounces Water
• 7 ounces Heavy Cream
• 1/3 cup Cocoa Powder (extra brute)
• 4 leaves Silver Gelatin (bloomed)

Hazelnut Dacquoise

• 5-1/2 ounces Hazelnut Flour
• 6 ounces Powdered Sugar
• 6 Egg Whites
• 2 ounces Sugar
• 1/4 teaspoon Cream of Tartar
• 6 ounces Melted Tempered Chocolate
• 5 ounces Feuilletine

Additional Items for Plating

• Fresh Raspberries
• Micro Mint
• Brownies (sliced thin and dehydrated)A

Preparation

Chocolate Mousse

Melt chocolate over a double boiler and remove from stove. 
In a separate bowl whip the egg yolks until thick then add in the coffee and egg mixture and pour in the the melted chocolate.
 In a another bowl, whip the egg whites and sugar and fold into the chocolate mixture. 
Finally, fold in the whipped cream in three stages.

Kahlúa Caramel Mousse

Bring 4 ounces of cream to a simmer and pour over the Zephyr caramel chocolate.
In a bowl whip the cream with 1 ounce of Kahlúa. Fold the Kahlúa whipped cream into the Zephyr caramel mixture. 
Place into piping bag with a small star tip.

Chocolate Mirror Glaze

Bring water, heavy cream and cocoa powder to a simmer. Let the chocolate mixture cool slightly, and add the bloomed gelatin. Chill.

Hazelnut Dacquoise

Sift flour and powdered sugar and set aside. Whip egg whites, sugar and cream of tartar to soft peaks. Gently fold the flour mixture into the egg whites. Spread evenly on a half
sheet tray. Bake at 350°F about 10 minutes, or until it springs back. When cool, mix with the Feuilletine and tempered chocolate and spread a thin layer over the Dacquoise. Using Silkomart Fashion Eclair mold inside cutter, punch out 8 pieces.

Assembly

Fill Silkomart Fashion Eclair mold half way with chocolate mousse, followed by a thin layer of Kahlúa caramel mousse. 
Add the hazelnut Dacquoise insert. Fill the remaining portion of the mold with the chocolate mousse. Freeze. Unmold. 
Warm the  mirror glaze and pour it over the frozen mousse on a wire rack and let the glaze set. 
Plate with the remaining Kahlúa Caramel mousse, fresh raspberries, brownie crisps and micro mint.


Wine Match

Dow’s 10 year Tawny Port

Book

The front entrance to the clubhouse at Wycliffe Golf and Country Club, Wellington, Florida, USA