Dulcey Chocolate Mousse, Coffee, Coco and Raspberry

For the raspberry gelatin We start by preparing the gelatin: take the glass of the blender and grind the raspberries with the sugar, heat a small part in the microwave until 60ºC and add the gelatine (previously hydrated and well drained), mix well to dissolve and mix with the rest of the raspberry puree. Then fill the molds, until a little less than half, and freeze.

For the coconut daquoise First we have to make a meringue: put the whites in a wide bowl and start them to mount with the rods; when they acquire a whitish color add the sugar in the form of rain, without stopping to beat, and continue riding to the point of snow (it will be mounted when we turn the bowl and the meringue does not fall). Now take a bowl and mix all the solids — the icing sugar, the ground almond, the flour and the grated coconut. With the help of a tongue begin to mix the solids little by little with the meringue, being careful not to deflate it, ideally with enveloping movements. Once mixed, put it in a pastry bag. Take a piece of paper and prepare a baking sheet, take a metal ring about 20 cm and place it on top, take the sleeve and fill the ring, not too much because it goes up when baked — the idea is to make a thin layer, but if you have enough you can fill several hoops. Bake at 190 °C until lightly browned, about 15 minutes. Let cool on a rack.

For crunchy hazelnuts, cocoa beans, coffee and cocoa nibs Once we have the cold daquoise, prepare the crust that will go on top: melt the chocolate, mix it with the hazelnut praline and add the crushed coffee grains in small pieces, then add the chopped neulas granules and cocoa nibs. Mix everything well and extend it on the daquoise (ideally turning it around, since it is easier to spread on the other side) with the help of a spatula until it is a thin layer. Then freeze it.

For the Dulcey chocolate mousse and coffee One day before, prepare the coffee infusion: make a cold infusion with 125 grams of milk and 12 grams of coffee beans — simply put the coffee beans with the milk, cover the container with film and leave it to stand for 24 hours in the refrigerator; during this time the milk will absorb the aroma of the coffee beans gradually. The next day strain the infusion and reserve the necessary amount to make the mousse. Before starting with the mousse, trim the interiors to fit the inside of the mold: first cut the gel and then the daquoise and reserve them again in the freezer. Once the interior is ready, prepare the mousse: chop the chocolate and put it in a bowl, then heat the coffee infusion to 90ºC, remove from the fire and add the gelatine (previously hydrated and well drained); pour over the chocolate and stir until melted. When the mixture is at 34ºC, semi-whip the cream and add a small part to the mixture with the help of a tongue and making smooth and enveloping movements, then add the rest gradually and continue until fully integrated. Put it in a sleeve and fill the molds halfway, remove the interiors of raspberry gelatin and place them over, cover with more mousse and before reaching the top place the daquoise; smooth with the spatula and freeze until the next day so that everything is well set together.

For the chocolate sablee Mix the butter in ointment with the egg and the sugar, stir well with the rods until a homogeneous mixture is left and finally add the flour and the cocoa (mix the flour with the cocoa previously so that no cocoa lumps remain). Mix with your hands until you can form a ball; do not knead this ball too much and wrap it in film. Let stand in the refrigerator 2 hours to harden. When the dough has hardened, take it out and stretch it between two sheets of baking paper so that it does not get caught in the roll; once stretched put it 5 minutes in the freezer to harden, take it out and cut rectangles 9 cm long and 5 cm wide, then return the tray another 5 minutes to the freezer (this way you can move them without deforming), then with the help of a spatula put them in the baking tray. Bake until lightly browned, about 15 minutes at 170ºC. Let cool.

Mounting Place the pieces on the sablee rectangles; so that they are well hooked you can put some chocolate ganache on the sablees before putting the pieces. Optionally you can also paint the pieces beforehand to give them a velvety touch. Finally decorate with some edible flowers (violets were used here).