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Dark Chocolate Coffee Mouse Cake - Finished Product.

Dark Chocolate Coffee Mousse Cake on Dark Chocolate Macadamia Nut Cookie Crust (Original Hawaiian Chocolate Factory)

This decadent desert was the 2008 Kona Coffee Cultural Festival recipe contest winner and is by Kailua Candy Company.
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Prep Time 1 hr
Cook Time 10 mins
Refrigerate until set 8 hrs
Total Time 9 hrs 10 mins
Course Dessert
Cuisine Superfoods
Servings 1 Cake

Equipment

  • Spring Form Pan

Ingredients
  

Dark Chocolate Macadamia Nut Cookie Crust (Makes one 9-inch crust)

  • cups dry roasted macadamia nut chips
  • 2⅔ oz Original Hawaiian Chocolate Factory dark chocolate melted
  • 2⅔ oz unsalted butter
  • ¼ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • splash vanilla
  • cup all purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt

Mousse Cake

  • 1 lb Original Hawaiian Chocolate dark chocolate
  • cup dark roast peaberry Kona coffee brewed
  • 2 eggs separated
  • 1 cup heavy cream

Dark Chocolate Ganache

  • 2 oz Original Hawaiian Chocolate Factory dark chocolate melted
  • 2 oz heavy cream

Instructions
 

Dark Chocolate Macadamia Nut Cookie Crust

  • In mixing bowl, beat butter until creamy. Gradually add the brown and white sugars and beat until light. Add the egg and beat well. Beat in the melted chocolate and vanilla. Stir the flour, salt and baking soda into the chocolate mixture until well blended. Fold in macadamia nut chips
  • Put dough into 9-inch spring form pan (bottom lined with parchment paper)
  • Cook in preheated oven (375 degrees) 7-9 minutes. Cool before adding mousse

Mousse Cake

  • Melt chocolate over double boiler. In a large bowl, mix melted chocolate and coffee with a wire whisk until smooth. Stir in yolks one at a time
  • Whip egg white in mixer until soft peaks texture. Fold into chocolate/coffee mixture using your hand
  • Whip cream (no need to clean bowl and whip). Fold into chocolate/coffee/egg white mixture until consistent texture
  • Spray spring form with cooked cookie crust in it with "Pam”
  • Pour on top of cooled crust
  • Refrigerate until set (overnight)
  • Remove from spring form. Pour ganache (recipe below) over mousse. Refrigerate until firm, slice and enjoy!

Dark Chocolate Ganache

  • Heat cream in microwave until hot (1 minute on high
  • Pour on top of melted chocolate and stir gently with a whisk until smooth

Notes

The total recipe time includes time for mousse to set overnight (approximately 8 hours).
Original Hawaiian Chocolate Factory website: www.ohcf.us
This recipe is:
  • Peanut free
Keyword Cacao, Macadamia Nuts