Chocolate Trio - Chocolate Espresso Mousse with Crushed Cocoa Beans, Chocolate Financier Layered With Vanilla Mascarpone Cream and Chocolate Malted Ice Cream

Chocolate Espresso Mousse
Ingredients:
3 cups Scharffen Berger 70% Cacao Bittersweet Couverture, chopped           
1 cup butter
1 cup espresso
4 egg yolks           
3 tablespoons sugar
2 cups heavy cream
½ cup chocolate covered cocoa beans, crushed

Instructions:

• Mix all ingredients except cocoa beans until of mousse consistency.
• Pipe mousse into 1 ½-inch by 1 ½-inch metal ring or PVC pipe ring with liner.
• Sprinkle with crushed cocoa beans.
• Freeze.

Yield: 25 servings

Chocolate Financier Layered Cake with Vanilla Mascarpone Cream

Cake Ingredients:
2 cups butter
4 cups sugar
2 cups Hershey's Special Dark Dutch-Processed Cocoa Powder
4 teaspoons baking powder
1 tablespoon baking soda
4 ¾ cups all-purpose flour
1 cup almond flour
2 tablespoons salt
6 eggs
4 cups warm water

Cake Instructions:
Cream all dry ingredients except salt with butter.
Add salt, egg and warm water slowly.
Bake at 325 degrees for 30 to 35 minutes.

Cream Ingredients:
4 cups mascarpone cheese
2 cups heavy cream
1 cup sugar
2 vanilla beans

Cream Instructions:

• Mix ingredients and spread between cake layers to 1/8-inch thickness.
• Freeze until ready to cut to desired shape.

Yield: 25 serving

Chocolate Malted Ice Cream

Cake Ingredients:
4 cups heavy cream
2 cups whole milk
1 cup malt syrup
12 egg yolks
½ cup sugar
1 cup Scharffen Berger 70% Cacao Bittersweet Couverture, chopped        
2 cups chocolate cake chunks (leftover scraps from Chocolate Financier Layered Cake)

Cake Instructions:

• Make according to ice cream maker directions.

Yield: 25 servings

Chef’S Note:
Arrange one serving each of Chocolate Espresso Mousse, Chocolate Financier and Chocolate Malted Ice Cream on plate and serve.