{"id":12906,"date":"2016-12-09T10:53:08","date_gmt":"2016-12-09T08:53:08","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12906"},"modified":"2022-01-15T11:12:06","modified_gmt":"2022-01-15T09:12:06","slug":"coffee-and-chocolate-entremet","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/coffee-and-chocolate-entremet\/","title":{"rendered":"Coffee and Chocolate Entremet"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\">Upcoming Passover is the perfect excuse to make a fancy looking dessert that requires a little more time than usual. This coffee and chocolate entremet is one of the best desserts I made in a long while.<\/p>\n<p dir=\"ltr\">It&#8217;s made of crunchy almond and chocolate base, topped with cardamom coffee cream, dark chocolate sheets and cinnamon cream. Serving this chocolate entremet after a festive Seder feast will make everyone say WOW &#8211; guaranteed!<\/p>\n<div id=\"attachment_8768\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8768\" class=\"wp-image-8768\" title=\"Coffee and Chocolate Entremet\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/04\/pasover_dessert_2014-2-s.jpg\" alt=\"Coffee and Chocolate Entremet\" width=\"800\" height=\"1128\" \/><p id=\"caption-attachment-8768\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20437--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Coffee and Chocolate Entremet<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For crunchy almond and chocolate base:<\/h4>\n<ul>\n<li>200 grams praline paste<\/li>\n<li>100 grams chopped milk chocolate<\/li>\n<li>75 grams butter<\/li>\n<li>50 grams Rice Krispies<\/li>\n<li>30 grams chopped almonds<\/li>\n<\/ul>\n<h4>For cardamom coffee cream:<\/h4>\n<ul>\n<li>500 ml. milk<\/li>\n<li>1 tbsp. granulated instant coffee<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>1 tsp. ground cardamom<\/li>\n<li>140 grams sugar<\/li>\n<li>4 large egg yolks<\/li>\n<li>50 grams cornstarch<\/li>\n<li>100 grams soft butter<\/li>\n<\/ul>\n<h4>For dark chocolate sheets:<\/h4>\n<ul>\n<li>170 grams chopped dark chocolate<\/li>\n<li>5 grams cocoa butter<\/li>\n<li>80 grams dark chocolate (very finely chopped)<\/li>\n<\/ul>\n<h4>For cinnamon cream:<\/h4>\n<ul>\n<li>375 ml. heavy cream<\/li>\n<li>1 tsp. ground cinnamon<\/li>\n<li>2 tbsp. sugar powder<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>50 grams chopped dark chocolate<\/li>\n<li>50 ml. heavy cream<\/li>\n<li>Whole almonds<\/li>\n<li>Crushed cocoa beans<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crunchy almond and chocolate base:<\/h4>\n<ol>\n<li>In a bowl put praline paste, chocolate and butter and melt in the microwave until mixture is smooth.<\/li>\n<li>Add in Rice Krispies and almonds and mix until blended and thick.<\/li>\n<li>Spread the mixture onto 2 baking trays lined with parchment paper and flatten into 1-2 cm thick.<\/li>\n<li>Cool for at least an hour in the freezer.<\/li>\n<li>Using a long sharp knife, cut the Crunch into 20 rectangles about 8*3 cm in size and keep in the freezer until assembling the desserts.<\/li>\n<\/ol>\n<h4>Cardamom coffee cream:<\/h4>\n<ol>\n<li>In a small saucepan heat milk, coffee, vanilla and cardamom to simmering point.<\/li>\n<li>Meanwhile, whisk egg yolks, sugar and cornstarch.<\/li>\n<li>Pour about 1\/3 of milk mixture into the yolk mixture, while whisking intensely until smooth.<\/li>\n<li>Return the cream into the pan with the remaining milk, whisk and cook over medium heat while whisking constantly until a very thick cream is formed.<\/li>\n<li>Remove from heat and add butter. Whisk until completely dissolved in the mixture.<\/li>\n<li>Transfer the cream in a flat container and cover the surface with plastic wrap in order to avoid crust formation.<\/li>\n<li>Cool for about 2-3 hours in the refrigerator.<\/li>\n<li>Transfer the cream into a bowl and whisk until smooth.<\/li>\n<li>Transfer the cream into a pastry bag fitted with 1 cm round piping tip and refrigerate until assembly.<\/li>\n<\/ol>\n<h4>Dark chocolate sheets:<\/h4>\n<ol>\n<li>Put 170 grams of chopped dark chocolate and cocoa butter together in a bowl and melt in the microwave, until the chocolate melts and reaches a temperature of 45-50c degrees.<\/li>\n<li>Add the finely chopped chocolate and stir well with a spatula until the chocolate has cooled slightly and reaches a temperature of 28-29c degrees.<\/li>\n<li>Gently heat again the melted chocolate mixture for several seconds in the microwave until it reaches a temperature of 32c degrees.<\/li>\n<li>Transfer the chocolate onto a pan lined with baking paper and spread into a thin 2-3 mm thick layer, using a palate knife or a spatula.<\/li>\n<li>Cool in the freezer for a few minutes, just until the chocolate begins to set.<\/li>\n<li>Cut the chocolate into 8*3 cm rectangles.<\/li>\n<li>Return to the freezer until completely set.<\/li>\n<\/ol>\n<h4>Cinnamon cream:<\/h4>\n<ol>\n<li>In a bowl of a mixer whip cream, cinnamon and sugar powder until stable whipped cream is formed.<\/li>\n<li>Transfer the cream into a pastry bag with a round piping tip.<\/li>\n<li>Assemble the desserts: pipe mounds of coffee cream on each crunchy base.<\/li>\n<li>Place chocolate sheet over each dessert and press gently to stick to cream.<\/li>\n<li>Pipe mounds of cinnamon cream and add another chocolate sheet on top.<\/li>\n<li>Keep in the freezer until serving and decoration.<\/li>\n<\/ol>\n<h4>Decoration:<\/h4>\n<ol>\n<li>Put chocolate and cream in a small bowl and melt in the microwave until you get a uniform ganache.<\/li>\n<li>Cool the ganache in the refrigerator until it reaches a texture of a paste. Make sure to whisk the ganache every few minutes in order for it to get to the best texture.<\/li>\n<li>Transfer into a small piping bag fitted with small serrated piping tip.<\/li>\n<li>Pipe a ling strip of chocolate ganache over each dessert and decorate with whole almonds and shredded cocoa beans.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the chocolate entremet in the refrigerator for 4-5 days.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Upcoming Passover is the perfect excuse to make a fancy looking dessert that requires a little more time than usual. This coffee and chocolate entremet is one of the best desserts I made in a long while. It&#8217;s made of crunchy almond and chocolate base, topped with cardamom coffee cream, dark chocolate sheets and cinnamon [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33706,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1594,1575,2926,1560,4950],"tags":[1618,1846,1643],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Coffee and Chocolate Entremet | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/coffee-and-chocolate-entremet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coffee and Chocolate Entremet | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"Upcoming Passover is the perfect excuse to make a fancy looking dessert that requires a little more time than usual. 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