Categories: I like, WDW, dessert
Ingredients
- 1 pound Milk chocolate
- 2 ounces Espresso coffee
- 5 Egg yolks
- 2 1/2 ounces Sugar
- 6 sheets Gelatin
- 4 ounces Kahlua Liqueur
- 4 cups Heavy cream
- 6 ounces White chocolate ganache
- 2 ounces Dark chocolate ganache
Directions
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Melt milk chocolate.
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Whip heavy cream to soft peaks.
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Mix yolks with sugar.
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Soften gelatin leaves in cold water.
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Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
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Fold 1/3 of whipped cream into the chocolate.
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Add the yolks, then the gelatin mixture.
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Fold in the rest of the cream.
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Pour mousse in flexipan domes almost to the top.
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Place sponge circle on top. Leave in the freezer to set.
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Once hard, unmold and place in glazing racks.
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Make white chocolate ganache and chocolate ganache.
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Put chocolate ganache in pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
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Refrigerate to allow the glaze to set.
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Decorate the bottom edge with coffee crunch.
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Place a chocolate covered coffee bean on the centre of each dome.