Mocha marjolaine
10 servings
Ingredients
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Directions
KEYWORDS: HAZELNUT, HOLIDAY,
A beautiful balance of creamy and crunchy combines in a delicious blend of mocha and chocolate for this company special dessert. My notes.. I wish you could see the picture of this one guys.. It looks FABULOUS!! 1-½ cups toasted hazelnuts 1 cup granulated sugar 2 cups toasted sliced almonds 2 tbsp cornstarch 7 egg whites ½ tsp cream of tartar 8 oz semisweet chocolate 3 cups whipping cream 1 tbsp instant coffee granules 1 tbsp granulated sugar whole hazelnuts as garnish Line 17 x 11 inch rimmed baking sheet with piece of parchment paper. Draw three 16x3 inch rectangles on paper, and turn paper over.
In food processor, finely grind hazelnuts with ⅓ cups of the sugar.
Transfer to bowl. Set aside 1 cup of the almonds for garnish. In food processor, finely grind remaining almonds with ⅓ cup of the sugar, stir into hazelnuts along with cornstarch. In large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold in nut mixture in 3 additions. Evenly spread over rectangles. Bake in 275F oven for 1-½ hours or until golden. Let cool on rack. Meringue can be wrapped loosely in waxed paper and stored in cool, dry place for up to 2 days. Meanwhile, coarsely chop 6 oz of the chocolate. Place in heat proof bowl. IN suacepan, bring ½ cup of the whipping cream to a boil and pour over chocolate, stirring until melted. Refrigerate ganaches for about 30 minutes or until spreadable. Meanwhile, coarsely chop remaining chocolate and melt. Let cool. Whip 2 cups of the whipping cream and fold in 2 tbsp of it into the cooled chocolate. Fold back into whipped cream and set aside. Stir together coffee granules, sugar and 1 tbsp of hot water until dissolved. let cool slightly. In seperate bowl, beat remaining whipped cream with coffee mixture. Set aside. Gently remove meringues from parchment paper and trim with sharp knife if necessary to make uniform sizes. Place 1 of the meringues on serving platter and spread with ⅓ of the chilled ganache. Spread ¼ inch thick layer of chocolate whipped cream over ganache. Spread second meringue with half of the remaining ganache, place on top of first meringue. Spread coffee whipped cream over top. Spread remaining ganache over third meringue. Place on top of coffee whipped cream.
Spread enough of the remaining chocolate whipped cream to cover sides and top, leaving ends bare. Pipe remaining chocolate whipped cream into rosettes on top. Garnish top with whole hazelnuts and sides with reserved almonds. Freeze for at least 4 hours or until solid. Can be kept frozen for up to 2 days. Serve frozen. Makes 10 servings.
Origin: Canadian Living, December 1994. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-02-94