Dark Chocolate Kona Coffee Mousse Cake with Dark Chocolate Kona Coffee Ganache
2008 Kona Coffee Cultural Festival Recipe Contest, First Place Winner in the Professional Dessert Category.
Ingredients
Cookie Crust:- 2/3 cup dry roasted macadamia nut pieces
- 2/3 cup semi sweet dark chocolate, melted
- 2½ oz. unsalted butter
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1/3 teaspoon pure vanilla extract
- 2/3 cup all purpose flour
- 1/3 teaspoon baking soda
- ¼ teaspoon salt
Kona Coffee Mousse Cake:
- 1 lb. semi sweet dark chocolate, melted
- 2/3 cup brewed 100% Kona Coffee, dark roast
- 2 large egg whites
- 1 cup heavy cream
- ¼ cup semi sweet dark chocolate, melted
- ¼ cup heavy cream
- 1 teaspoon 100% Kona Coffee double Turkish Grind (super fine powder)
Directions
To make the cookie crust, in a small mixer bowl, beat butter until creamy. Gradually add the brown and white sugars and beat until light, about 5 minutes. Add the egg and beat well. Beat in the melted chocolate and vanilla. Stir in flour, salt, and baking soda into the chocolate mixture until well blended. Fold in macadamia nut pieces.Preheat oven to 375° F. Spread crust mixture into a 9" spring form pan prepared with parchment liner on the bottom. Bake for 12-15 minutes.
To make the mousse cake, in a medium bowl, mix the Kona Coffee and melted chocolate with whisk. Whip egg whites to soft peaks and fold into the chocolate/Kona Coffee mixture by hand. Whip heavy cream to soft peaks and fold into chocolate mixture by hand. Pour on top of cooled cookie crust. Refrigerate overnight. Remove spring form pan.
To make the ganache, heat cream in microwave until very hot (1-3 minutes). Pour melted chocolate and slowly whisk together until smooth and shiny. Add the ground 100% Kona Coffee and whisk together. Pour over mousse cake as a frosting. Refrigerate before serving.
Recipe created by Cathy Barrett, Kailua Candy Co.
