When a classic Italian beverage turns into an incredible dessert. This recipe is inspired by @thefrenchpâtissier. An amazing combination of flavors and texture; chocolate, café, and caramel. This tart version is shaped in a brioche à tête mold which turns out to be a genius idea. For the brioche mold used in this recipe, look up at the 6.5''/ 16.5cm fluted-nonstick brioche molds on my Shop Page. Regular tart pans can also be used. This recipe makes 2 brioche molds / Yields 6 to 8 servings each.
This chocolate crust recipe makes 3 brioche mold. In a food processor, cream butter with salt. Add sugar, almond meal, and corn syrup. Add the egg, and flour and cocoa powder. Wrap up and chill. Use one-third of the chilled pastry for each mold. Butter generously the outer surface of the mold, and chill. Flour work surface and pastry, work out dough to soften making it pliable. Work out more if it still tearing. Roll out into a 0.20''/5mm thick disk. Carefully pat the dough down following the pattern of the mold. Chill for about 30, and trim off excess dough. Lightly prick tart using a wooden skewer or a fork; freezer on the upside down position until ready to bake. Mix egg wash ingredients using an immersion blender; set aside.
Preheat oven to 350ºF/180ºC. Bake tart shell for 20 minutes on the upside down position. Remove from the oven, and egg wash the whole surface of the tart (Do not remove the mold yet). Bake for 5 minutes more (Upside down). Remove tart from the oven, and lift the bake fluted chocolate shell from the mold. Flip and egg wash the inside with extra care. Pop in the oven again on the up side down position. Turn the oven off and leave the tart in for 10 minutes more. Let cool.
In your stand mixer fitted with the whisk attachment, start beating egg whites with a dash of cream of tartar, or lemon juice, and one-third of the sugar. Meanwhile, melt chocolate and butter together. Set oven temperature to 350ºF/180ºC. Increase speed, add remaining sugar then beat on high until stiff peaks form. Lower speed, and incorporate egg yolks. Fold in melted chocolate-butter with a spatula. Pipe out some 3.9''/10 cm disks (3 per tart). Bake at 350ºF/180ºC for about 22 minutes. Let cool and freeze until ready to use. Save leftovers for later use.
Heat up heavy cream along with corn syrup and milk. Meanwhile, make a brown caramel with the sugar, and corn syrup (85g + 100g). Turn the heat off, and carefully pour the simmering heavy cream mixture in the caramel, stirring constantly. Turn heat back on, and cook caramel mixture to 226ºF/108ºC. Transfer mixture to a clean container. Add salt and chocolate; mix using an immersion blender. Add butter, and mix. Then add remaining chilled milk gradually, and mix. The final texture should be like honey.
*Espresso coffee can be subbed for water and instant coffee ≈12g. In a saucepan, heat up coffee with cream and sugar to 122ºF/50ºC, on medium heat. Add egg yolks and blend using an immersion blender. Cook coffee crème Anglaise to 185ºF/85ºC. Sieve over chocolate, and mix with your immersion blender. Set aside.
Combine sugar with agar agar; set aside. Heat up water along with instant coffee, or use espresso instead. Whisk in sugar-agar mixture in hot coffee, bring to a boil and cook for a minute. Chill completely – With an immersion blender, smooth out coffee jelly. Add more espresso if too firm, then add a lemon zest; set aside.
Soak gelatin in cold water to soften, drain and set aside. With an immersion blender, mix hot heavy cream with white chocolate and vanilla. Add gelatin and remaining chilled heavy cream, and mascarpone. Refrigerate mixture overnight. Whip to medium firm peaks. Fill up a couple of half sphere mold; freeze to harden. Chill remaining Chantilly until ready to use.
1) Chocolate coffee cremeux. 2) Chocolate biscuit. 3) Caramel chocolatey sauce. 4) Chocolate biscuit. 5) Chocolate coffee cremeux. 6) Coffee marmalade. 7) Chocolate biscuit. 8) Caramel chocolatey sauce. Top with Chantilly using a large plain pastry tip, and place a frozen half sphere in the center. Refrigerate Mochaccino tart for about an hour, or for up to 3 days. (It can be stored in the freezer for later use as well). Decorate with some cocoa nibs, and cocoa powder. Drizzle some more coffee marmalade if desired. Leave Mochaccino at room temperature for 30 minutes before serving. Buon Appetito!