Brazil Nut And Cocoa Parfait

* Exported from MasterCook II *

Brazil Nut And Cocoa Parfait

Recipe By : webmaster@godiva.com
Serving Size : 12 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Brazil Nut Cocoa Biscuit-----
1 Cup Brazil Nuts -- (about 5 oz.)
3/4 Cup Granulated Sugar -- divided
1/4 Cup All-Purpose Flour
2 Tablespoons Unsweetened Cocoa Powder -- (non-alkalized)
1/2 Teaspoon Baking Powder
3 Large Eggs -- separated
1/4 Cup Unsalted Butter -- melted
-----Coffee Sauce-----
1 Tablespoon Espresso Beans -- coarsely crushed
2 Cups Half And Half
1/2 Cup Granulated Sugar -- divided
3 Large Egg Yolks
1/2 Teaspoon Vanilla Extract
-----Coffee Soaking Syrup-----
1/2 Cup Hot Brewed Espresso
1/4 Cup Granulated Sugar
2 Tablespoons Dark Rum
-----Chocolate Mousse-----
8 Ounces Bittersweet Chocolate
2 Tablespoons Unsalted Butter
1 1/2 Cups Heavy Cream
1 Teaspoon Vanilla Extract
1 Tablespoon Dark Rum -- (optional)
2 Large Eggs
3 Tablespoons Water -- divided
1 Pinch Salt
1/3 Cup Granulated Sugar
1 1/2 Teaspoons Unflavored Powdered Gelatin
-----For Garnish-----
Cocoa Powder

Make the Brazil nut cocoa biscuit:

1. Position a rack in the center of the oven and preheat to 350
degrees F. Spread the Brazil nuts in a single layer on a baking
sheet and roast for 10 minutes. Transfer the nuts to a large
kitchen towel and rub briskly to remove most of the skins. Open
the towel and spread out the nuts to cool. Select 8 of the most
attractive nuts to reserve for garnish.

2. Line the base of a 9-inch springform pan with foil. Assemble the
pan and lightly butter and flour the bottom and sides of the pan,
shaking out the excess.

3. In a food processor fitted with the metal chopping blade, combine
the toasted Brazil nuts and 1/4 cup of the sugar. Process for 30
to 45 seconds, until finely ground. Add the flour, cocoa, and
baking powder, and process 20 seconds until well blended.

4. In the 4l/2-quart bowl of a heavy-duty electric mixer using the
whip attachment, beat the egg yolks with 1/4 cup of the sugar at
medium-high speed for about 5 minutes until it is pale yellow in
color and forms a ribbon when the whip is lifted.

5. In another 4/-quart bowl, using a clean wire whip attachment,
whip the whites until soft peaks form. Gradually add the remaining
1/4 cup sugar and whip until stiff and shiny.

6. Sprinkle one-third of the nut mixture over the yolk mixture and
fold in gently using a rubber spatula. Add one-third of the whites
and gently fold in. Repeat until all the nut mixture and whites
are incorporated. Gently fold in the melted butter.

7. Scrape the batter into the prepared pan and spread evenly with
a spatula. Bake for 33 to 38 minutes until a wooden toothpick
inserted in the center of the biscuit comes out clean. Cool the
cake in the pan on a rack for 20 minutes. Run a thin-bladed knife
around the edge of the biscuit to loosen it from the side of the
pan. Turn the cake over onto the rack and remove the side and
base from the pan. Carefully peel off the foil. Cool the cake
completely on a wire rack.

Make the coffee sauce:

1. In a heavy, medium saucepan, combine the crushed coffee beans,
half-and-half and 1/4 cup of the sugar and bring to a gentle boil
over medium heat. Remove from the heat and let steep 5 minutes.

2. In a medium bowl, whisk the yolks with the remaining 1/4 cup
sugar until blended. Gradually whisk the hot half-and-half mixture
into the yolk mixture. Return this mixture to the saucepan.

3. Continue cooking the mixture over medium-low heat, stirring
constantly with a wooden spatula for 3 to 5 minutes, or until the
sauce has thickened slightly. Do not boil. It is done when you can
run your finger down the back of the spatula and a path remains in
the sauce for several seconds.

4. Remove the pan from the heat and immediately strain the sauce
through a fine mesh strainer into a metal bowl that is set into a
larger bowl filled with ice water. Stir the sauce for 10 to 15
minutes, until cool. Stir in the vanilla. Remove the bowl of
custard from the bowl of ice water. Cover with plastic wrap and
refrigerate until ready to assemble.

Make the coffee soaking syrup:

1. Combine the hot brewed espresso with the sugar and stir to
dissolve. Allow the mixture to cool; stir in the rum. Set aside
until ready to assemble the parfait.

Make the chocolate mousse:

1. Melt the chocolate with the butter. Set the chocolate mixture
aside to cool.

2. In a chilled large bowl, using a handheld electric mixer set at
medium-high speed, whip the cream until soft mounds start to form.
Quickly whisk in the vanilla and rum. Refrigerate until needed.

3. In a 4 1/2-quart bowl of an electric mixer, using a whisk, beat
the eggs, 1 tablespoon of the water, the salt and the sugar until
blended. Place the bowl over a pot of hot, not boiling water. (The
bowl must touch the water.) Cook over medium-high heat, whisking
constantly, for 3 to 5 minutes or until the granules of sugar have
dissolved and the egg mixture has reached 160 degrees F on an
instant read thermometer. Place the bowl in the mixer stand and
beat at medium-high speed with the whisk attachment until the
mixture is thick and pale, about 8 minutes.

4. Place the remaining 2 tablespoons of water in a small heatproof
cup. Sprinkle the gelatin over the water and let stand for 5
minutes to soften the gelatin.

5. Place the cup with the softened gelatin in a saucepan with enough
water to come halfway up the side of the cup. Heat the gelatin
mixture over hot (not simmering) water for 3 to 4 minutes, or
until the gelatin granules dissolve completely and the mixture is
clear. Remove the pan from the heat. Leave the cup containing
the gelatin mixture in the hot water to keep the gelatin warm until
ready to use.

6. Remove the egg mixture from the mixer stand and using a large
whisk, quickly whisk the chocolate butter mixture and gelatin in
by hand. Using a large rubber spatula, gently fold one-third of
the whipped cream into the egg mixture to lighten it fold in the
remaining whipped cream and rum. Set the mousse aside, but do
not refrigerate.

Assemble the parfait:

1. Line the 9-inch springform pan with a 9-inch cardboard cake
circle. Using a long serrated knife, horizontally slice the Brazil
nut cocoa biscuit into 3 layers that are each approximately 1/2
inch thick. Use the top and bottom layers for the parfait take
the center layer and place in the bowl of a food processor fitted
with the metal chopping blade and process for 30 to 45 seconds,
or until fine crumbs are formed. Transfer the crumbs to a medium
bowl.

2. Place the bottom cake layer in the prepared pan. Using a pastry
brush, soak the layer with half of the coffee syrup. Reserve l/2
cup of the prepared mousse. Pour the remaining mousse on top of
the soaked layer. Place the second cake layer, with the flat side
up, on top of the mousse. Soak this layer of cake with the coffee
syrup. Spread the 1/2 cup of reserved mousse evenly across the top
of the parfait. Cover with plastic wrap and refrigerate 4 hours or
until completely chilled and set.

Unmold and garnish the parfait:

1. Run a thin-bladed knife carefully around edge of the parfait to
loosen it from the sides of the springform pan. Remove the side of
the pan.

2. Transfer the cake circle with the parfait to a work area and
using a metal spatula, smooth the sides of the mousse. Press the
reserved cake crumbs onto the sides of the parfait and sprinkle
more crumbs across the top of the parfait.

3. Coarsely chop the reserved toasted Brazil nuts and sprinkle
evenly over the top of the parfait.

4. Pour 2 to 3 tablespoons of the coffee sauce on a dessert plate.
Place a slice of parfait in the center of the plate and lightly
sprinkle cocoa powder around the rim of the plate.

YIELD: 12 servings

PREPARATION: 2 1/2 hours, Plus chilling and baking times.

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