Chocolate, Mint & Raspberry Délice

Chocolate Dacquoise

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.

Mint Cream

100g milk

20g mint

Heat the milk and mint leaves to simmer, remove from heat and cover.  Leave to infuse for 1 hour.

Pastry Cream

2 egg yolks

40g sugar

10g flour

10g cornflour

vanilla bean powder

mint infused milk

20g butter

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)

55g cream

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.

To Assemble

Chocolate decor

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.