Serves: 10 people

Resting time: 3 hours
Baking: 10 minutes
Freezing: 3 hours

Utensils

2cm Half-Sphere Moulds
3.5cm Cookie Cutter
SF105 Cube-shaped Mould

 

Creamy Hazelnut Coffee – To be made the day before

 

  1. Pour the milk, glucose and coffee beans into a saucepan, bring to the boil, remove from the stove and let it infuse for 10 minutes.
  2. Pour through a chinois strainer, add the Gianduja and cold cream, then mix.
  3. Pour into the half-sphere moulds and keep in the freezer.

 

Creamy Chocolate Coffee

 

  1. Pour the milk, cream and coffee beans into a saucepan, bring to the boil, remove from the stove and let it infuse for 10 minutes.
  2. Pour through a chinois strainer, check the weight of the liquid, adjust if necessary, then incorporate the egg yolk, and cook like a crème anglaise until it reaches a temperature of 85°C.
  3. Pour over the chocolate, mix and then pour into the half-spheres and place in the freezer.

 

Coffee Biscuit

 

  1. Whip the egg yolks, eggs and sugar*.
  2. At the same time, whisk the egg whites with sugar** until stiff peaks form and incorporate them fully into the egg yolk batter.
  3. Add the butter and instant coffee and finally add the sifted flour.
  4. Pour onto a baking tray lined with parchment paper and bake for 10 minutes at 190°C in a preheated oven.

 

Coffee Mousse – To be made the day before

 

  1. Pour the cream, sugar and coffee beans into a saucepan and bring to the boil.
  2. Pour through a chinois strainer, add the softened and drained gelatine, then mix.
  3. Add the cold cream and place in the fridge for 12 hours. Whip the cream before use.

 

Chocolate Mousse

 

  1. Pour the milk and egg yolks into a saucepan, cook like a crème anglaise and then pour onto the chocolate and stir until a ganache is formed.
  2. Whip the cream and then incorporate it into the ganache when it attains a temperature of 45°C.
  3. Place in the fridge.

 

Crunchy Biscuits

 

  1. Heat the white chocolate and hazelnut paste to 40°C then mix to obtain a homogeneous paste.
  2. Spread the paste until it is 0.5 mm thick and place between two acetate sheets in the fridge.

 

Dark Chocolate Icing

 

  1. Pour the water and sugar into a saucepan, bring to the boil until it reaches a temperature of 120°C.
  2. In a second saucepan, boil the cream, glucose, invert sugar and cocoa powder.
  3. Add the softened gelatine, mix and set aside.

 

White Chocolate Icing

 

  1. Heat the ingredients together, stir until well blended and use at 40°C.

 

Assembly

 

  1. Cut 20 biscuit squares using a biscuit cutter.
  2. Pour the coffee mousse and chocolate mousse alternately one over the other into cube-shaped moulds.
  3. Remove the half-spheres from the moulds, join them together and place a sphere inside each cube.
  4. Cover with mousse, top with the biscuit square and place in the freezer.
  5. Cut 10 rectangles of 8x4cm from the crunchy biscuit.
  6. Take the cubes out of the freezer, turn them out onto a rack and ice them. Use the dark chocolate icing for the chocolate mousse cubes and the white icing for the coffee mousse cubes.
  7. Drain the base of the cubes and drop a cube onto each crunchy biscuit.