Le Petit Moka
This amazing dessert will be a stunner on any dinner table. Fans of all things chocolate should definitely give this recipe a go. Recipe and photo courtesy of CNIEL.
Melt chocolate and praline paste together.
Add feuilletine and orange confit. Mix gently, pour in appropriate molds, then keep in fridge.
Whip egg white and granulated sugar to a meringue.
Fold in hazelnut powder and powdered sugar.
Spread out on a silpat sheet and sprinkle with grated coffee beans.
Bake at 180°C for between 12 to 15 minutes.
Let it set and cut in frame size.
Add milk and cream in a saucepan and boil. Bring to a simmer before removing from heat.
Whisk egg yolks and sugar in a bowl. Slowly add in milk and cream mixture bit by bit.
Boil mixture in a saucepan over low heat till it thickens then remove from heat.
Gently add in chocolate to the mixture.
Emulsify the mixture. Store in fridge.
Boil the cream, orange zest and crush coffee beans. Pour the mixture slowly into the milk chocolate and keep overnight in chiller.
Whip up on the next day and pipe on the gateau.