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Tag Archives: sandwich

Port Coffee and Chocolate Mousse Sandwiches

Posted on March 3, 2018 Posted in Mousse .

Port Coffee and Chocolate Mousse Sandwiches

Port Coffee and Chocolate Mousse Sandwiches recipe

I love how coffee intensifies the richness of the flavour of chocolate. In a similar manner, I recently discovered port can also have a similar effect.

So I figured it would be interesting to see what would happen if I used both of these flavours via liquors with the chocolate. Though my expected result didn’t occur the outcome was a success in an alternative way. The chocolate flavour was not enhanced, however the mix of the 3 flavours produced a very tasty and decedent twist to the standard chocolate mousse.

The dark chocolate is still the dominant flavour, but is closely complimented with the liquors profiles.

This recipe is not too crazy out-there, but an interesting twist that has a straightforward and uncomplicated method with no oven required!

Port Coffee and Chocolate Mousse Sandwiches recipe

Ingredients:

Mousse:

  • 155g dark chocolate (75% cocoa)
  • 2 eggs
  • 70ml thickened cream
  • 20ml Kahlua
  • 10ml Port

Biscuits:

  • 1 + 1/2 tbsn Port
  • 2 + 1/2 tbsn Kahlua
  • 12 chocolate coated digestive biscuits

Frosting:

  • 1 egg white
  • Pitch of cream of tartar
  • 15ml water
  • 50g sugar

 

Method:

  1. Place the chocolate into a saucepan and heat on the stove on low until the chocolate has just melted, take off the heat and leave to cool to room temperature.
  2. Meanwhile, place the 2 egg yolks and cream into a bowl and using electric beaters whisk until soft peaks form.
  3. Add the cooled chocolate, 20ml Kahlua and 10ml Port to the cream mix and beat until just combine.
  4. In a separate bowl beat the 2 egg whites until stiff peaks form.
  5. Fold the egg whites into the chocolate mix until just combine, place in the fridge for later use.  
  6. For the biscuits pour the 1+1/2 tbsn Port and 2+1/2 tbsn Kahlua into a shallow bowl and stir with a spoon to combine.
  7. Dip 6 of the biscuits into the liquor mix to absorb some of the liquid, chocolate side up. Place soaked biscuits onto a plate, chocolate side down.
  8. Cut 6 x 3cm strips of acetate paper, place a biscuit on the bench and wrap a strip around each biscuit. Hold the acetate in place with some sticky tape.
  9. Repeat the wrapping process for all 6 soaked biscuits, place the biscuits with rings onto a large plate.
  10. Remove the mousse for the fridge. Spoon the mousse on top of the biscuits until it reaches the top of the ring, then push down the mix softly with the back of a spoon to eliminate any gaps.
  11. Dip the remaining 6 biscuits into the liquor mix, chocolate side up until all the liquor is absorbed.
  12. Top the mousse with the 6 biscuits, chocolate side up.
  13. Use your fingers gently, to push the top biscuit down slightly to sandwich the mousse.
  14. Place the plate in the fridge overnight to set (or 4+ hours).
  15. To make the frosting whisk the egg white and cream of tartar in a bowl with electric beaters until soft peaks form.
  16. Place the water and sugar into a saucepan on a high heat, stirring until the sugar has dissolved.
  17. Place a candy thermometer into the mix until it reached 120c degrees.
  18. Start the beaters again for the egg whites and while beating pour the sugar syrup into the eggs whites slowly.
  19. Continue beating the egg mix for 10 minutes.
  20. Remove the acetate from the mousse sandwiches.
  21. Place the icing into a piping bag with a star nozzle and pipe the sandwich tops with the frosting.
  22. Slightly torch the tops of the frosting (ONLY the frosting do not melt the chocolate on the biscuit) until golden with a blow torch, place in the freezer for 10 mins.
  23. Remove from the freezer and dust with a little cocoa powder and enjoy.

 

NOTE: It is completely fine to omit step 22. If you opt for this option then simply frost the sandwich tops then dust with cocoa powder and enjoy!

 

Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Tags: chocolate, coffee, kahlua, mousse, Port, Port Coffee and Chocolate Mousse Sandwiches, sandwich .

Chocolate Chai Ice-Cream Sandwich

Posted on November 9, 2015 Posted in Ice-cream & Sorbet, Ice-cream cake .

Chocolate Chai Ice-Cream Sandwich

Chocolate Chai Ice-Cream Sandwhich recipe

This recipe is like a premium-class version of a maxibon. My favorite ice-cream is definitely the maxibon, the soft biscuit sandwiched with ice-cream side is just amazing!

To give it a prestige makeover I decided on the beautiful flavour mix of chai, ginger and chocolate.

If you make this cake I can guarantee that you will opt for this treat every time over a maxibon!

Chocolate Chai Ice-Cream Sandwhich recipe

 

Ingredients:

Sponge:

  • 4 eggs
  • 150g sugar
  • 50g flour
  • 1 tbsn cocoa powder
  • 1 tsn chia spice powder

Extra:

  • 100g chocolate ripple biscuits
  • 10g chai powder

Ice-Cream:

  • 480ml thickened cream
  • 170g dark chocolate
  • 4 egg yolks
  • 2 eggs
  • 100g sugar
  • Extra, 70g grated dark chocolate
  • 40g chia spice powder
  • 1 tsn ground ginger

 

Method:

  1. Pre heat the oven to 180c degrees and line a 30cm x 30cm cake tin with baking paper.
  2. Place all the sponge ingredients in a bowl and using electric beaters on low whisk for 60 seconds.
  3. Pour the mix into the cake tin and bake for 10 minutes.
  4. Remove from the oven and leave the sponge in the tin for 10 minutes then invert onto a cooling rack.
  5. Line a 15cm x 25cm cake tin with 2 layers of aluminuim foil allowing for overhang.
  6. Cut two 14cm x 25cm pieces of the sponge and place one piece in the lined cake tin.
  7. Place the biscuits and 10g chai powder in a food processor and blitz until the mix resembles breadcrumbs.
  8. Sprinkle 40g of the chocolate crumbs over the sponge and place in the freezer.
  9. Place 180ml of the cream in a bowl in the microwave and heat until boiling. Add the chocolate and stir until smooth and glossy.
  10. In another bowl with electric beaters whisk the egg yolks and eggs with the sugar until light and creamy.
  11. Slowly pour the cooled chocolate mix into the egg mix while the beaters are going.
  12. Place the mix in the fridge for 30 mins to thicken.
  13. Beat the remaining 300ml cream until peaks form.
  14. Add the extra grated dark chocolate into the cream as well as the chai powder and ground ginger. Fold until combine.
  15. Fold the cream mix into the chocolate egg mix until combine.
  16. Pour the mix into the cake tin on top of the sponge and smooth the top with a spoon.
  17. Place in the freezer for 15 minutes or until almost set.
  18. Sprinkle 40g chocolate crumbs oven the top of the ice-cream.
  19. Place the 2nd sponge on top of the ice-cream and place back in the freezer for 2 hours or until completely firm.
  20. To serve invert the sandwich onto a platter, remove the aluminium foil and slice thickly.
  21. Sprinkle the remaining chocolate crumbs over the sandwich to serve.

 

Note:

  • You can decorate with a dust of cocoa powder on the top.

 

Chocolate Chai Ice-Cream Sandwhich recipe

Step 6

Chocolate Chai Ice-Cream Sandwhich recipe

Step 16

 

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Tags: chai, Chocolate Chai Ice-Cream Sandwhich, ice-cream, sandwich .

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