chocolate biscuit coulant,

iced double cream, coffee and milk powder

serves 6

mocha centers
5 oz. (120 g) couverture chocolate
1/4 cup (6 cl) water
1 cup (200 g) heavy cream
4 tbsp. (50 g) butter
1 tbsp. (15 g) coffee extract
the molds
1/3 cup (80 g) butter
12 strips of parchment paper, 10 2-3/4
in. (25 7 cm) each
6 metal ring molds, 2 1-1/2 in.
(50 40 mm)
2 oz. (50 g) cocoa powder

iced double cream

1/2 cup (50 g) sugar
1 tbsp. (13 g) milk powder
1/4 cup (50 g) heavy cream
3/4 cup (175 g) milk
caramel
1/2 cup (100 g) granulated sugar
1 tbsp. (20 g) glucose
1/4 cup (50 g) water
2 tsp. (13 g) coffee extract
coffee and milk powder
1/3 cup (35 g) confectioner's sugar
2 tsp. (10 g) instant coffee
3 tbsp. (45 g) milk powder

biscuits
4 oz. (110 g) couverture chocolate
3-1/2 tbsp. (50 g) butter, at room
temperature
1/3 cup (40 g) almond powder
1/3 cup (40 g) Cream of Rice
2 eggs, separated
3/4 cup (90 g) sugar

mocha centers

the molds

biscuits

Chop up the chocolate and melt it in a double boiler with the water, cream, butter
and coffee extract. Let cool for 15 minutes, then pour into 6 molds, 1-3/4 1-1/4
in. (45 35 mm) each. Freeze overnight.
To prepare the molds, clarify the butter and brush it on the strips of parchment
paper and on the inside of the metal rings. Insert strips of buttered parchment
paper, one on top of the other, inside each metal ring. Then sprinkle the inside of
each mold with cocoa powder.
A few hours before serving, prepare the biscuits. Remove the mocha centers from
their molds and put them in the freezer.
Chop the couverture chocolate into pieces and melt it in a double boiler. Remove
the chocolate from the heat and let it cool for a few minutes. Stir in the butter, the
almond powder, the Cream of Rice, and the egg yolks. Beat the egg whites with the
sugar. Fold them into the chocolate. Place this mixture in a pastry bag. Arrange the
baking molds on a baking sheet covered with parchment paper. Pipe a little biscuit
mixture into the bottom of each mold and place a frozen mocha center in the
middle. Use the tip of a knife to position the center properly. Then finish filling
the molds with the biscuit mix and set them aside in the freezer.

all right reserved Bras - 2009

iced double cream

caramel

to finish

Mix the sugar with the milk powder, then add the cream and the milk and bring to
a boil. Briefly put in the blender, then strain and turn in the ice cream machine.
Caramelize the sugar with the glucose to any degree you wish. Deglaze with the
water and the coffee extract, making sure all the caramel is loosened from the
bottom of the pan. Bring to a boil to obtain an even consistency. Set aside.
coffee and milk powder
Mix together the sugar, coffee and milk powder.
Bake the biscuits for 20 minutes at 350F (180C). Test them for doneness by
sticking a thin metal skewer into their center; they are baked when the skewer
comes out warm to the touch. Remove the molds with extreme care and then
carefully remove the paper strips. Place a biscuit in the center of each plate with a
half scoop of the iced double cream. Spot the plates with the caramel and then use
a knife to trace the coffee and milk powder along the edge of the plate. Serve
immediately.

all right reserved Bras - 2009