Introduction
Indulge your sweet tooth with the exquisite combination of rich chocolate and bold espresso in our Chocolate-Espresso Dacquoise recipe. Wrapped up in layers of nutty meringue, velvety chocolate ganache, and creamy espresso buttercream, this luxurious dessert is a dream come true for any dessert lover.
Why make this recipe
There’s nothing like the allure of a homemade dessert, and the Chocolate-Espresso Dacquoise only heightens that appeal. Decadent yet delicate, this recipe takes an elegant twist on the traditional Dacquoise, with the added magic of chocolate and espresso, giving a striking balance of flavors in every bite.
How to make Chocolate-Espresso Dacquoise
Ingredients:
For the Dacquoise Layers:
1 cup almond flour
1 cup powdered sugar
4 large egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
For the Chocolate Ganache:
1 cup dark chocolate chips
1/2 cup heavy cream
For the Espresso Buttercream:
1 cup unsalted butter, softened
2 cups powdered sugar
1 tbsp espresso powder dissolved in 1 tbsp hot water
1 tsp vanilla extract
Directions:
1. Initiate the process by preheating your oven to 250°F (120°C). Prepare two baking sheets with parchment paper, on which you will draw three 8-inch circle guides.
2. Once this is ready, begin with the Dacquoise layers. Combine almond flour and powdered sugar in a bowl. In a separate bowl, beat egg whites and cream of tartar until it forms soft peaks. Now, progressively add granulated sugar, beating until the mix forms stiff peaks. The next stage is to fold in the dry mix gently and evenly spread it among the traced circles.
3. It’s time to bake the meringue for about 1.5 to 2 hours until it crisps up. Cool this on wire racks to bring down the temperature.
4. Parallelly, you can prepare the ganache. Heat cream until it’s about to boil and pour it over the bowl of chocolate chips. Allow this to sit for a minute, after which you can stir it until the mix smoothens. Let it cool down slightly before use.
5. Move on to preparing the buttercream by beating butter until it turns creamy. Add powdered sugar gradually, and then add the espresso and vanilla, and continue beating until the mix is smooth and fluffy.
6. You are now at the assembly stage of the Dacquoise. Place one meringue layer on a serving plate, over which you will spread a third of the ganache and espresso buttercream. Repeat with the remaining layers, ensuring to finish with the buttercream.
7. Finally, let the assembled Dacquoise chill in the refrigerator for a minimum of an hour before serving. It is best enjoyed chilled.
How to serve Chocolate-Espresso Dacquoise
The Chocolate-Espresso Dacquoise is a wonderful standalone dessert to be savored. Cut it into slices and serve it chilled, preferably with a side of espresso or cold brew coffee.
How to store Chocolate-Espresso Dacquoise
The Chocolate-Espresso Dacquoise should be stored in an airtight container and refrigerated. It maintains its best quality for about 2-3 days but will remain safe to consume beyond this time.
Tips to make Chocolate-Espresso Dacquoise
Make sure the egg whites are at room temperature as they whisk up more easily. When spreading the meringue, do so gently to keep the air in the mixture.
Variation (if any)
For a nutty twist, try adding hazelnut flour to the meringue mix or use white chocolate chips for the ganache for a sweeter touch.
FAQs
1. Can I replace the almond flour? Yes, you can use other nut flours such as hazelnut for a different flavor profile.
2. What can I use if I don’t have an espresso? Instant coffee powder can be used as a substitute.
3. Can I use a different kind of chocolate? Yes, you can use semi-sweet or milk chocolate depending on your preference.
4. How do I know when the meringue is done? The meringue is done when it’s crisp and lifts off the parchment paper without sticking.