Zebra Coffee Domes Recipe
Coffee mousse dome glazed with white and dark chocolate zebra pattern
Ingredients
- 1 pound milk chocolate
- 1/4 cup espresso coffee
- 5 egg yolks
- 1/4 cup + 1 tablespoon sugar
- 6 sheets gelatin
- 1/2 cup Kahlua Liqueur
- 4 cups heavy cream
- 3/4 cup white chocolate ganache
- 1/4 cup dark chocolate ganache
- sponge cake (store-bought or your favorite recipe)
Instructions
- Melt milk chocolate.
- Whip heavy cream to soft peaks.
- Mix yolks with sugar.
- Soften gelatin leaves in cold water.
- Mix gelatin with Kahlua and coffee.
- Set bowl over hot water bath to dissolve the gelatin.
- Fold 1/3 of whipped cream into the chocolate.
- Add the yolks, then the gelatin mixture.
- Fold in the rest of the cream.
- Pour mousse in flexipan domes almost to the top.
- Place sponge circle (1/4" thick yellow cake cut in a circle) on top. Leave in the freezer to set.
- Once hard, unmold and place in glazing racks.
- Make white chocolate ganache and chocolate ganache.
- Put chocolate ganache in a pastry bag.
- Ladle white chocolate ganache to cover each dome.
- Simultaneously, pipe a stripe design of chocolate ganache over the dome.
- Refrigerate to allow the glaze to set.
- Decorate the bottom edge with coffee crunch.
- Place a chocolate covered coffee bean on the center of each dome.
- Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in 1/4 cup of water.