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Coffee and Chocolate

Decadent Coffee and Chocolate Dessert


This dessert combines quite a few coffee and chocolate elements, so set aside some time to create each one and leave time at the end to put it all together.

  • Difficulty:

  • Prep Time : 3:0 hours |
  • Cook Time : 1:30 hours
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Espresso Mousse Squares

4 leaves gelatine
4 egg yolks
¼ C (60 ml) castor sugar
pinch of salt
2 ½ C (675 ml) cream
2 Tbsp (30 ml) espresso powder
½ C (125 ml) biscuit crumbs

Caramel Chantilly

½ C (125 ml) cream
2 Tbsp (30 ml) sugar
½ C (125 ml) white chocolate 

Profiteroles with Raspberry Crème Patisserie


3 Tbsp (45 ml) water
3 Tbsp (45 ml) milk
pinch salt
1 tsp (5 ml) sugar
2 Tbsp (30 ml) butter
4 Tbsp (60 ml) flour
2 eggs

½ C (125ml) chopped white chocolate (the best quality you can afford)

Raspberry Crème Patisserie

½ C (125 ml) milk
1 vanilla pod, seeds scraped out
5 tsp (25 ml) sugar
1 egg yolk
2 tsp (10 ml) cornflour
2 tsp (10 ml) sugar
2 tsp (10 ml) butter
3 drops of raspberry essence
1 small drop red food colouring

Chocolate Streusel

¼ C (60 ml) demerara sugar
¼ C (60 ml) flour
4 Tbsp (60 ml) butter
1 tsp (5 ml) cocoa powder

Mud Cake Sponge

4 Tbsp (60 ml) butter
1 C (250 ml) Demerara sugar
4 Tbsp (60 ml) cocoa powder
2 eggs
1 C (250 ml) flour
1 tsp (5 ml) baking powder
½ tsp (2,5 ml) bicarbonate of soda
1 ¼ C (310 ml) water

Chocolate Shavings

½ C (125ml) chopped milk chocolate
1 tsp (5 ml) vegetable oil

Espresso Mousse Squares

In a small bowl, add the gelatine to a small bowl of tepid water.

Whisk together the egg yolks, sugar, and a pinch of salt until pale, about 1 minute.

In a small saucepan, heat 1 cup cream and the espresso powder over medium heat until warm, stirring occasionally with a spatula. Gradually whisk the warm cream mixture into the egg mixture until combined, and then return to the saucepan. Stirring constantly, cook over medium until the mixture thickens, about 8 minutes.

Squeeze out the excess water from the gelatine and add to the coffee cream mixture and mix to incorporate.

Cover with plastic wrap and allow the wrap to touch the surface of the espresso mixture to prevent a skin from forming. Let cool completely (do not refrigerate), about 45 minutes.

In a stand mixer whisk the remaining cup of cream until soft peaks form.

With a spatula, gently fold the cream into the espresso mixture. Divide the mixture into moulds (square if you have). Cover and freeze until set, 1 hour.

Remove from the freezer and roll in the crushed biscuits to cover.

Caramel Chantilly

Add the sugar to a saucepan with enough water to cover the sugar, place over medium heat to form a dark caramel. At the same time heat the cream in a separate saucepan.

Once the caramel has formed, pour the cream into the caramel in batches and stir to incorporate.

Pour the chocolate into the mixture and use a stick blender to blend the chocolate until it has all has dissolved and incorporated.

Place into the fridge overnight.

The next day, before using, whisk to stiff peaks. Place the mixture into a piping bag and set aside until ready to use.

Profiteroles filled with Raspberry Crème Patisserie

Preheat the oven to 180 °C.

In a saucepan, bring the water, milk, salt, sugar and butter to a rolling boil. Add the flour all at once and stir to cook out the flour, about 5 minutes. Place into the bowl of a stand mixer and mix with the paddle attachment until cool. Add the eggs gradually and mix to incorporate between additions.

Using a piping bag with a 17-size nozzle, pipe into rounds about the size of a R2 coin (you want small, dainty profiteroles).

Let the piped mix rest and then bake until golden brown. Take out and allow to cool (note: do not open the oven during the cooking process or your profiteroles will sink).

Melt the white chocolate and dip the top half of the profiterole and set aside to set. Once set, pipe in the Raspberry crème pat filling.

Raspberry Crème Patisserie

Bring the milk and vanilla pod to a boil in a saucepan (note: scrape out seeds and add these and the pod to the milk). Once the mixture reaches a boil, remove from the heat.

Combine the egg yolk, sugar and cornflour and mix. Pour this into the milk mixture and place back over a low heat. Cook until the cornflour is cooked out and the mixture is thick and bubbling; be sure to stir constantly so that the bottom doesn’t catch and burn.

Once cooked, transfer to a mixer with the paddle attachment and allow to cool while mixing. Once cool, slowly add the butter while continuing to mix.

Remove from the mixer and set in the refrigerator for 1 hour.

Once set, place the mixture into a piping bag and fill the profiteroles with the filling.

Chocolate Streusel

Combine all of the ingredients in a stand mixer until the mixture comes together. Roll out over a silicon mat and bake at 170 ºC for ±10 min.

Let it cool completely and then place into a blender and pulse until you get a crumble like texture.

Mud Cake Sponge 

Preheat the oven to 160 ºC. Line a small greased bread tin with a baking paper.

Place the butter, sugar and cocoa powder into the bowl of a stand mixer fitted with a paddle attachment.

Cream the butter mix until light and fluffy. Gradually add the egg.

Sift the baking powder and flour together.

Combine the bicarbonate of soda with warm water to dissolve.

Add the dry ingredients and the liquid to the creamed butter mix in batches, alternate the two to prevent lumps forming. Pour the mix into the prepared baking tin. Bake at 160 ºC for approximately 45 minutes.

Let it cool completely and then and pull into little pieces. Set aside until ready to plate.

Chocolate Shavings

Melt the chocolate in the microwave or in a double boiler, stirring every 10 seconds until it has melted completely.

Spread onto the back of a clean baking tray and let it set in the fridge. Once set, use a palette knife to scrape off shavings. Set aside until ready to use.

To Assemble

Once you have all the elements made, get ready to plate your masterpiece. Start with a bed of streusel crumb on each plate. Using the piping bag, creatively dot caramel chantilly around the serving plates.

Add 3-6 profiteroles, 3 mud cake squares and a square of espresso mousse per plate. Finish with a generous topping of shaved chocolate.