Anything is good if it’s made with chocolate? Do you agree?
Flavours of chocolate, mint and raspberry, you could substitute the raspberry with strawberry.
Chocolate, Mint & Raspberry Délice
100g egg whites
60g castor sugar
70g ground almonds
15g cocoa powder
30g icing sugar
Whisk the egg whites to peaks, gradually add the castor sugar and beat to peaks. Sift in the cocoa powder and icing sugar. Next add the ground almonds and fold lightly to form a batter. Spread into a 20cm round pastry ring and bake for 25 min at 180°C. Remove from the oven and cool on a wire rack.
Heat the milk and mint leaves to simmer, remove from heat and cover. Leave to infuse for 1 hour.
2 egg yolks
vanilla bean powder
mint infused milk
60g white chocolate (melted)
80g whipping cream
Whisk together, egg yolks, sugar, flour, cornflour, vanilla bean powder until creamy. Add the infused milk and whisk together, pour into a saucepan. Cook on medium heat, to form a thick custard, stir in the butter. Pour into a bowl, cover the surface with cling wrap. refrigerate for 1 hour.
Once cooled, loosen the custard with a whisk, add the melted white chocolate and whipping cream, whisk together to form a thick mint cream. Refrigerate until required. pour into a piping bad fitted with a 10mm round nozzle.
Milk Chocolate Ganache
110g milk chocolate (melted)
Heat the cream and pour over the melted chocolate. stir to form a ganache. Set aside to cool at room temp for 90 min. Pour the ganache into a piping bag fitted with a 7mm round nozzle.
Raspberries or strawberries
Place the dacquoise on a serving dish and pipe the mint cream to cover the surface. Next pipe the chocolate ganache over the mint cream. Decorate with chocolate decor and berries.