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
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
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
mocha centers
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.
the molds
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.
biscuits
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

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
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.
iced double cream
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.
.
caramel
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.
to finish
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.