Chocolate Coconut Napoleon
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
6 large
Egg Yolk2 cups
Heavy Cream2 cups
Whole Milk1 cup
Grand Marnier3.25 cups
Coconut (shredded sweetened)4 large
Egg2 tbsps
Unsalted Butter (melted)Directions:
1
CHOCOLATE SAUCE FOR GARNISH: Prepare the chocolate cream: The base of the chocolate cream is a creme anglaise, which is poured over chocolate to make a ganache
2
Pour half of the sugar into a small mixing bowl and set the remaining sugar aside
3
Add the egg yolks and whisk until well combined
4
The mixture should be thick, smooth, and homogenous
5
Pour the heavy cream, milk, and remaining sugar into a non-reactive 3-quart heavy-bottomed saucepan, place it over medium-high heat, and bring to a boil
6
Temper the egg mixture with the hot mixture by carefully pouring about 1/3 of the hot mixture into the egg mixture
7
Whisk immediately to keep the eggs from scrambling
8
Pour the tempered egg mixture back into the saucepan and place over medium heat, stirring constantly with a rubber spatula
9
The liquid will begin to thicken
10
When it reaches 182 degrees on a candy thermometer and is thick enough to coat the back of a spoon, it is finished and should be removed from the heat
11
If you do not have a thermometer, you can tell that it is finished by using the following method: In one quick motion, dip the spatula into the creme anglaise and hold it down horizontally in front of you
12
With the tip of your finger, wipe a clean line down the center of the spatula
13
If the trail keeps its shape, the creme anglaise is ready
14
If the trail fills with liquid, cook it for another minute and repeat the test
15
The objective is to remove the creme anglaise from the heat just before it boils
16
If the creme anglaise boils, the egg yolks will scramble
17
If this happens, you can still use it if you mix it with a hand-held immersion blender, food processor, or a blender
18
You will need a blade to liquefy the scrambled egg pieces
19
Remove from the heat
20
Place the chopped chocolate in a medium-size mixing bowl and make a ganache by pouring the creme anglaise over the chocolate in two or three additions
21
Use a hand whisk to incorporate fully after each addition
22
The ganache should be thick, shiny, and smooth
23
Whisk in the Grand Marnier
24
Place in the refrigerator to cool and set
25
As the cream cools, the cocoa butter in the chocolate will harden and hold everything together
26
The cream will also become more flavorful as it cools
27
If you have time, make this a day in advance to give the chocolate flavor time to develop
28
(The chocolate cream can be stored in the refrigerator, tightly covered with plastic wrap, for up to 3 days
29
) Prepare the tuiles: Preheat the oven to 375 degrees
30
Combine the coconut, sugar, eggs, and butter in a medium-size mixing bowl and mix with a hand whisk until well combined
31
Place a silicon mat on a baking sheet
32
(If you do not have a silicon mat, you can use a nonstick baking sheet
33
) Use a small offset spatula dipped in water to spread 4-inch circles of the tuile batter on the mat or baking sheet
34
Place in the oven and bake until evenly light golden brown, 8 to 10 minutes
35
Allow the tuiles to cool on a wire rack
36
Assemble the Napoleon: Place one tuile in the center of each plate
37
Dip a large spoon in hot water and roll it through the chocolate cream to form a quenelle, or egg-shaped scoop, of chocolate cream
38
Place the chocolate cream in the center of the tuile and repeat for the remaining plates
39
Top with a second tuile and another quenelle of chocolate cream
40
Top each with a third tuile
41
Garnish the plate with the chocolate sauce and creme anglaise
42
You could also use fresh berries in season or chocolate shavings
43
Serve immediately