Saturday, May 12, 2007

Coffee Chocolate Towers

whchocespmousse580


A few weeks ago I thought about making these coffee chocolate towers for the HHDD mousse event, but I ended up making the chocolate peanut butter mousse cake instead. But these towers of mousse from Emily Luchetti's "A Passion for Desserts" looked too good not to try. And what's not to like about chocolate cake with white chocolate coffee mousse?

In my humble, non pastry professional opinion I'll admit that the chocolate cake base didn't really add much to this dessert. But I'm not one to question Emily Luchetti's expertise. But just between you and me, the star is really that column of mousse.

Since the mousse is essentially just heavy cream and white chocolate, try to use the best ingredients you can find. I used heavy cream from the Strauss Family Creamery in nearby Tomales Bay and white chocolate (31% cocoa butter content) from E. Guittard. Don't use that "white colored chocolate" which is made from solid or hydrogenated vegetable fats. Make sure there is actually cocoa butter in your white chocolate. It'll really make a difference in the finished mousse.

Coffee Chocolate Towers

Chocolate Cake
1/4 cup cocoa powder
6 tbsp all purpose flour
1/8 tsp baking powder
pinch of salt
2 ounces (4 tbsp) unsalted butter, softened at room temp.
1/2 cup granulated sugar
2 large eggs
3 tbsp buttermilk
1/2 tsp vanilla extract

White Chocolate Coffee Mousse
9 ounces high quality white chocolate
1/4 cup strong coffee
2 tsp instant espresso powder
1 1/4 cup heavy whipping cream

Chocolate Glaze
3/4 cup heavy whipping cream
1 tbsp light corn syrup
1 ounce (2 tbsp) unsalted butter
8 ounces bittersweet chocolate, finely chopped

To make the chocolate cake

Preheat oven to 350F. Butter and 8-inch square pan and line with parchment paper. Butter the paper.

Sift together the cocoa, flour, baking powder, and salt. Set aside dry ingredients.

Cream butter and sugar until smooth, about 1 minute with a stand mixer. Add the eggs, one at a time, beating for 15 seconds after each addition.

In a small bowl, stir together the buttermilk and vanilla. On low speed, add the dry ingredients in 3 additions alternating with the buttermilk and ending with the dry ingredients, mixing until just combined. Evenly spread batter into prepared pan.

Bake at 350F for about 15 minutes or until cake tester comes out clean. Let cake cool in pan.

Note:
According to Emily, if you don't have pastry ring molds for your mousse towers, you can use 6-ounce tomato paste cans. Just cut off both ends and you'll have reusable ring molds. Or, if you don't have tomato paste cans, you can use stainless steel cookie cutters like I did.


cookie cutter

To cut the chocolate cake

Run a knife around the inside edge of cake pan and invert onto a cutting board. Peel off parchment paper. Using a clean pastry ring mold or tomato paste can (see note), cut out 6 circles of cake. Set cake circles aside.

Line the insides of six 6-ounce tomato paste cans (see note) with pieces of parchment paper 7.5 x 3.5 inches long, Place the lined cans on a parchment lined baking sheet.

To make the mousse

Melt the white chocolate, coffee, espresso powder together in a medium bowl set over a pot of barely simmering water. Whisk until smooth and let cool to room temperature, stirring occasionally.

In a large bowl, whip the cream until very soft peaks form. Fold the white chocolate mixture into the cream. Divide the coffee cream between the lined tomato paste cans (see note).

To make the glaze

Warm cream, corn syrup, and butter in a medium saucepan over medium heat until it bubbles around the edges. Remove from heat and whisk in the bittersweet chocolate. Cool until glaze has thickened but is still pourable, about 15 minutes.

Place a chocolate cake circle gently but firmly in each can on top of the mousse. Remove the mousses from the cans and place them cake side down onto wire rack. Peel off the parchment paper. Place the rack on a sheet pan line with parchment paper. Carefully pour the glaze over the top of each of the mousses, letting it run down the sides. Refrigerate towers until firm, about 1 hour.

The towers can be made one day in advance and kept refrigerated.

whchocespmousse624

20 comments:

Lis said...

Holy cow, Mary - they look wonderful! I'd like some, please! :D

MyKitchenInHalfCups said...

Coffee, chocolate towers and you make it look like I could do that!
Those look like so beautiful.

Cookie baker Lynn said...

Awesome job, Mary. Those are amazing! I just checked out that cookbook from the library and I have to say that yours look just as good, if not better, than the one pictures in the book.

Rachel said...

So pretty! I love that idea!

Helen said...

That has got to be the most refreshing coffee dessert I have seen in a while. They look beautiful!

Ivonne said...

So elegant and pretty, Mary!

Ellie said...

Beautiful desserts - and thanks for the tip about cookie cutters! I don't have small pastry rings but I do have large cookie cutters, so I can use those instead! :)

jenjen said...

all I can say is wow. These look amazing! I love the idea of a coffe/chocolate mousse, the combination can do no wrong!

Inne said...

That looks absolutely wonderful Mary. Chocolate and coffee is a favourite combination of mine, I will definitely try this recipe (but first I'm going to try your lemon bars). The chocolate cake base maybe didn't contribute much to the dessert, but it does look great.

Anuhea said...

That is sooo beautiful, but I gaurentee that if I tried to make it, mine would become the leaning tower of pisa, or worse, a giant splat on the plate!

Laura said...

These are a few of my favourite things......!

Chris said...

Beautiful! Looks pretty darm professional! :) I would order one....or two....or...

Brilynn said...

Those are towers of deliciousness!

gilly said...

Wow, these are beautiful, Mary! And the coffee/chocolate combination can't be beat - especially alongside the delectable texture of mousse!

Patricia Scarpin said...

Mary, you're an artist - these look so beautiful! And the flavors sound fantastic, too.

Cheryl said...

I so so so love coffee. These look so beautiful. I am breaking my fingers trying to grab them through the screen. Fantastic job.

Anita said...

I love that picture in the book - and yours look just as wonderful!

sara, the wine makers wife said...

Mary, could you find it in your heart to adopt me? I'll be good and wash all the dishes!!

Alice Q said...

those look delicious Mary - and elegant to boot, good job!

lespetitscouteaux said...

You seems to be a "domestic goddess", your creations are always beautiful and sound so good. Patricia Scarpin's right : you're an artist! Thank you for the idea !
Your White chocolate Coffee Mousse was in my mind from the day i found your recipe. i finally tried it, following every step and tips for the mousse, but the tower fell down (i don't know why).. So i changed the presentation, and instead of the glaze i just powdered with some cocoa. i also made a "moelleux au chocolat" for the chocolate cake. Thank you again !