View Recipe

My Store: Store Details (change)

DIRECTIONS

Coat inside of plastic boxes with thin layer of chocolate. Chill for 5 - 15 minutes; coat with an additional layer of chocolate. (Be sure chocolate coating is not too hot, or it will melt the first layer.) The chocolate should be 1/16"-1/8" (.16 x .32 cm) thick.
Set boxes on a parchment-lined sheet pan and allow to set.
Whisk egg yolks into slightly cooled chocolate.
Bring cream to boil; pour over chocolate-egg mixture and whisk until smooth. Add Kahlua.
Cool in an ice bath. Pour into 6 of the prepared chocolate boxes and chill for 3 - 6 hours.
Melt chocolates and butter together over double boiler.
Combine egg yolks and sugar and heat in a water bath to 105°F (41°C).
In a mixer with whisk attachment, beat mixture until doubled. Add the chocolate-butter mixture, and beat until smooth.
Fold in whipped cream.
Scrape into 6 chocolate boxes and chill for 6 - 8 hours.
Preheat oven to 300°F (149°C). Cut template. Have ready a pipe for bending tuiles, and a plain pastry tip for cutting holes.
In a mixer with paddle attachment, cream butter and honey until smooth, scraping bowl. Add sifted sugar, cocoa and flour. Mix well. Add egg whites gradually at high speed, and mix until smooth.
On Teflon baking sheet, spread batter thinly into stencil. Bake until firm to touch, about 6 - 8 minutes. Remove from oven, cut out holes and bend over pipe.
Soften gelatin in cold water. Heat in hot water bath until clear.
Sift together sugar, cornstarch and cream of tartar in mixer bowl.
Pour dissolved gelatin over dry ingredients and mix with paddle until smooth.
Roll out very thinly and cut into thin strips. Lay flat on a sheet pan and allow to dry overnight.
Bring cream and butter to a boil. Pour over chocolate and mix until smooth. Cool. Thin with warm water if needed.
Hold cupped hand over open end of filled chocolate boxes. With a sharp thrust, slide the chocolate box out of the plastic mold.
Place pot de crème box on dessert plate. Position milk chocolate mousse box on angle on top of first box.
Place tuile on top of boxes, incorporating pastillage and sugar rods. Sauce plate with Kahlua crème anglaise and chocolate sauce. Place quenelles of whipped cream alongside.3. Dust with cocoa and garnish with mint.