Flavorful Dacquoise with Honey Chocolate Mousse with Jeffrey Hamelman of The King Arthur Flour Company Healthful Cooking




Dacquoise with Honey Chocolate Mousse is a French dessert that is both light and decadent, making it the perfect ending to any meal. This recipe comes from Jeffrey Hamelman, Master Baker and Director of The King Arthur Flour Company’s Bakery and Education Center.

Ingredients:
– For the Dacquoise:
– 1 cup (100g) finely chopped almonds
– 1/2 cup (60g) powdered sugar
– 2 tablespoons (13g) cornstarch
– 3 egg whites
– 1/4 cup (50g) granulated sugar

– For the Honey Chocolate Mousse:
– 2 teaspoons powdered gelatin
– 1/4 cup (60ml) cold water
– 4 egg yolks
– 1/2 cup (120ml) honey
– 1/4 cup (60ml) heavy cream
– 4 ounces (115g) bittersweet chocolate, melted and cooled
– 6 egg whites
– 1/4 cup (50g) granulated sugar

Method:

1. For the Dacquoise: Preheat the oven to 325°F (160°C). Grease an 8-inch (20cm) cake pan and line the bottom with parchment paper.
2. In a bowl, mix together the chopped almonds, powdered sugar, and cornstarch.
3. In a separate bowl, whisk the egg whites until they hold a soft peak. Gradually add the granulated sugar and continue whisking until the mixture is glossy and holds firm peaks.
4. Fold the almond mixture into the egg whites until just combined.
5. Pour the mixture into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until the dacquoise is golden brown and crisp.
6. Allow the dacquoise to cool completely in the pan.

7. For the Honey Chocolate Mousse: In a small dish, sprinkle the gelatin over the cold water and set aside to soften.
8. In a medium-sized saucepan, whisk the egg yolks and honey together until smooth.
9. Add the heavy cream and whisk to combine.
10. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon.
11. Remove the saucepan from the heat and add the softened gelatin, whisking until it is fully dissolved.
12. Add the melted chocolate and whisk until smooth and fully combined.
13. In a separate bowl, whisk the egg whites until they hold soft peaks.
14. Gradually add the granulated sugar and continue whisking until the egg whites hold firm peaks.
15. Fold the egg whites into the chocolate mixture until no streaks remain.
16. Pour the chocolate mousse over the cooled dacquoise, spreading it out evenly.
17. Chill the entire dessert in the refrigerator for at least 4 hours before serving.

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Summary of Steps:

Dacquoise:
1. Mix chopped almonds, powdered sugar, and cornstarch
2. Whisk egg whites until soft peak, mix in granulated sugar
3. Fold the almond mixture into the egg whites
4. Pour mixture into prepared cake pan and bake
5. Allow dacquoise to cool completely in pan

Honey Chocolate Mousse:
1. Sprinkle gelatin over cold water
2. Whisk egg yolks and honey, add heavy cream, whisk to combine
3. Cook mixture, stirring constantly, until it coats back of spoon
4. Remove from heat, add softened gelatin, whisk
5. Add melted chocolate, whisk until smooth
6. Whisk egg whites, add sugar, beat to firm peak
7. Fold egg whites into chocolate mixture
8. Pour mousse over cooled dacquoise, chill in fridge for at least 4 hours before serving.

Yummy Dacquoise with Honey Chocolate Mousse with Jeffrey Hamelman of The King Arthur Flour Company Ethnic Cuisine

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