Chocolate mousse and raspberry cream dacquoise
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Chocolate mousse and raspberry cream dacquoise
  Chocolate    Mousse    Cakes    Creams  
Last updated 6/12/2012 1:15:42 AM. Recipe ID 45226. Report a problem with this recipe.
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      Title: Chocolate mousse and raspberry cream dacquoise
 Categories: Cakes, Chocolate, Mousses
      Yield: 18 Servings
      1 c  Hazelnuts -- toasted and
      2 c  Sugar
    1/2 ts Salt
      1 c  Egg whites
      3 oz Bittersweet chocolate --
      7 oz Bittersweet chocolate --
      2 oz Unsweetened chocolate --
      3 tb Framboise
    1/3 c  Coffee -- strong brewed
  1 1/4 c  Sugar
      4 lg Egg whites
    1/4 ts Cream of tartar
           Whipped Cream-----
      5 ts Gelatin -- unflavored
    1/4 c  Framboise
      4 c  Heavy cream -- well-chilled
    1/4 c  Sugar
  1 1/2 ts Vanilla
  2 1/2 c  Raspberries -- picked over
      3 oz Unsweetened chocolate --
      1 c  Raspberries
  Line three buttered baking sheets with parchment or foil and trace an
  11" circle on each sheet of parchment. Meringues: In a food processor
  grind fine the hazelnuts with 1/2 cup of the sugar, transfer the
  mixture to a bowl, and stir in 1/2 cup of the remaining sugar and the
  salt, stirring and fluffing the mixture until it is combined well. In
  a large bowl with an electric mixer beat the egg whites with a pinch
  of salt until they hold soft peaks, add the remain- ing one cup sugar
  gradually, beating, and beat the egg whites until they hold stiff
  glossy peaks. Fold in the hazelnut mixture gently but thor- oughly
  and transfer the meringue to a pastry bag fitted with a 1/2" plain
  tip. Starting in the middle of each parchment circle pipe the mixture
  in a tight spiral to fill the circles and bake the meringues on three
  evenly spaced racks or in batches in a preheated 250 F. oven,
  switching the meringues from one rack to another every 20 minutes,
  for one hour or until they are firm when touched. Remove the
  parchment from the baking sheets, let the meringues cool on it, and
  peel off the parchment carefully.  (The meri ngues may be made one
  day in advance and kept wrapped well in plastic wrap at room
  temperature. ) Trim the meringues to auniform size if necessary with
  a serrated knife and reserve the best-looking meringue for the top
  layer. Spread the underside of one of the remaining meringues with
  the melted chocolate (this will be the middle layer), reserve it,
  chocolate side up, and put the remaining meringue (this will be the
  bottom layer) on a large flat cake platter. See ChocolateMousse &
  Raspberry Cream Dacquoise 2 for rest of directions (too large for one

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Recipe ID 45226 (Apr 03, 2005)

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