Chocolate Coupe with Cocoa Nib Mousse

Name: Chocolate Coupe with Cocoa Nib Mousse
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 1
Cuisine: Global
Ingredients: 57 grams bittersweet chocolate, finely chopped; 118 milliliters cocoa nibs, available at specialty-food stores; 3 larges egg whites; 4 larges egg yolks; 5 larges egg yolks; 177 milliliters all-purpose flour; 1 teaspoons unflavored powdered gelatin; 1 teaspoon unflavored powdered gelatin; 118 milliliters granulated sugar; 170 grams 1/4 cups (about toasted hazelnuts; 79 milliliters heavy cream; 394 milliliters heavy cream; 1 teaspoon fresh lemon juice; 118 milliliters light brown sugar; 113 grams milk chocolate, finely chopped; 1 teaspoons salt; 79 milliliters sugar; 3 Tbsps sugar; 1 stick unsalted butter; 59 milliliters unsweetened cocoa powder; 1 Tbsp water; 79 milliliters whole milk; 158 milliliters whole milk

You can never have too many main course recipes, so give Chocolate Coupe with Cocoa Nib Mousse a try. This recipe serves 1. One serving contains 7319 calories, 125g of protein, and 535g of fat. This recipe covers 85% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, milk, sugar, and a few other things to make it today. To use up the milk chocolate you could follow this main course with the S’more Milk Chocolate Mousse filled Chocolate Cups with Marshmallow Frosting as a dessert. From preparation to the plate, this recipe takes around 4 hours.

Instructions

In a small bowl, sprinkle the gelatin over the water and let stand until softened. In a medium saucepan, bring the milk and cream to a simmer. In a medium heatproof bowl, whisk the egg yolks with the sugar. Gradually whisk the hot liquid into the egg yolks, then pour the mixture into the saucepan and whisk over low heat until thickened, about 4 minutes.

Ingredients you will need

Egg Yolk

Gelatin

Cream

Sugar

Water

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove from the heat and whisk in the softened gelatin. Stir in both chocolates until melted.

Ingredients you will need

Gelatin

Equipment you will use

Whisk

Transfer the cream to a bowl, press plastic wrap directly onto the surface and refrigerate until chilled, about 2 hours.

Ingredients you will need

Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat the oven to 35

Equipment you will use

Oven

In the bowl of a standing electric mixer fitted with the whisk, beat the egg yolks with 1/4 cup of the sugar at medium-high speed until thick and pale, about 3 minutes. Scrape the mixture into a large bowl. Wipe out the mixing bowl and whisk. Whip the egg whites with the lemon juice at medium-high speed until soft peaks form. Gradually beat in the remaining 1/4 cup of sugar until glossy. Fold the beaten whites into the yolks. Sift the cocoa over the eggs and fold in until no streaks remain.

Ingredients you will need

Lemon Juice

Egg Whites

Egg Yolk

Cocoa Powder

Sugar

Egg

Equipment you will use

Hand Mixer

Mixing Bowl

Whisk

Spread the batter in a parchment-lined 12-by-15-inch rimmed baking sheet.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Bake in the center of the oven for about 30 minutes, until the cake is springy and cooked through.

Equipment you will use

Oven

Let cool completely on a rack. Using a 2 2/3-inch round biscuit cutter, stamp out 16 rounds. Invert the baking pan onto a work surface and remove the biscuits.

Ingredients you will need

Biscuits

Equipment you will use

Baking Pan

In a small bowl, sprinkle the gelatin over the water and let stand until softened. In a medium saucepan, bring the milk and 2/3 cup of the heavy cream to a simmer.

Ingredients you will need

Heavy Cream

Gelatin

Water

Milk

Equipment you will use

Sauce Pan

Bowl

Pour the liquid into the blender, add the cocoa nibs and let stand for 20 minutes.

Ingredients you will need

Cocoa Nibs

Equipment you will use

Blender

Puree the mixture and strain it into the saucepan; bring to a simmer. In a medium heatproof bowl, whisk the egg yolks with the sugar. Gradually whisk in the cocoa nib liquid. Return the mixture to the saucepan and cook over low heat, whisking constantly, until thickened, about 4 minutes. Off the heat, whisk in the gelatin until melted.

Ingredients you will need

Egg Yolk

Gelatin

Cocoa Powder

Sugar

Equipment you will use

Whisk

Sauce Pan

Bowl

Pour the mixture into a clean bowl and refrigerate until chilled, about 2 hours. Whip the remaining 1 cup of heavy cream to soft peaks and fold it into the chilled cocoa nib mixture. Refrigerate until firm, about 30 minutes.

Ingredients you will need

Heavy Cream

Cocoa Powder

Equipment you will use

Bowl

Preheat the oven to 35

Equipment you will use

Oven

In a food processor, pulse the flour with 3/4 cup of the hazelnuts until the nuts are finely ground.

Ingredients you will need

Hazelnuts

All Purpose Flour

Nuts

Equipment you will use

Food Processor

Add the sugar and salt and pulse to combine.

Ingredients you will need

Sugar

Salt

Add the butter and process until incorporated.

Ingredients you will need

Butter

Add the remaining 1/2 cup of hazelnuts and pulse to coarsely chop. Press the mixture into small clumps onto a parchment-lined baking sheet and freeze just until firm, 10 minutes.

Ingredients you will need

Hazelnuts

Equipment you will use

Baking Sheet

Bake in the oven for about 30 minutes, until golden and fragrant.

Equipment you will use

Oven

Let cool completely, then break up into smaller clumps.

Sprinkle 2 tablespoons of the hazelnut crumble into each of 8 wide glasses. Top with 2 rounded tablespoons of the cocoa nib mousse, 1 chocolate biscuit, 2 rounded tablespoons of the chocolate cream and 2 more tablespoons of the hazelnut crumble. Repeat the process with the remaining mousse, biscuits, cream and hazelnut crumble.

Ingredients you will need

Chocolate