2.5 ounces unsalted butter
2.5 ounces turbinado sugar
2.25 ounces all-purpose flour
2.25 ounces almond flour
1.2 ounces cocoa powder
1/2 tablespoon baking powder
10 ounces almond paste
1 ounce confectioners' sugar
7 ounces egg yolks
3 ounces all-purpose flour
3 ounces cocoa powder
3 ounces unsalted butter, melted
10 ounces egg whites
4 ounces granulated sugar
5.25 ounces heavy cream
1 ounce coffee beans
1/2 tablespoon unflavored gelatin powder
6 ounces white chocolate
1.5 ounces unsalted butter
4 sheets gelatin
31.5 ounces heavy cream
1.5 ounces coffee beans
1.75 ounces granulated sugar
For the almond chocolate streusel: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and turbinado sugar together. Add the all-purpose and almond flours, cocoa powder and baking powder; beat until just combined.
Place the mixture between 2 pieces of parchment paper and roll to about 1/8-inch thick. Transfer to a baking sheet and refrigerate for about 20 minutes to chill. Preheat the oven to 320 degrees F.
Bake for 20 minutes. Cut into shapes that will fit inside 12 single-serving dessert molds.
For the sponge cake: Preheat the oven to 335 degrees F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the almond paste and confectioners' sugar for about 1 minute. Slowly add the egg yolks, mixing until combined. Add the flour and cocoa powder and mix until combined. Add the melted butter and mix until combined.
In a separate stand mixer bowl, whip the egg whites and granulated sugar using the whip attachment until they form a meringue with stiff peaks. Fold into the egg yolk mixture, then pour into the prepared baking sheet.
Bake for about 12 minutes. Let cool before cutting into shapes that will fit inside the dessert molds.
For the coffee ganache: Heat the cream and coffee beans together in a small saucepan until the cream just begins to boil. Remove from the heat and let sit to allow the coffee to infuse the cream, 20 to 30 minutes. Slowly stir the gelatin into 1 ounce cold water and let sit for about 5 minutes. Reheat the cream to just boiling and pour over the chocolate. Stir in the gelatin and butter. Place into chocolate molds and freeze until solid.
For the coffee mousse: Soak the gelatin sheets in cold water and set aside for at least 5 minutes.
Bring 13.5 ounces of the heavy cream to a boil and add the coffee beans. Remove from the heat and let sit for 20 to 30 minutes.
Whip the remaining 18 ounces heavy cream with the sugar until it holds soft peaks. Remove the gelatin sheets from the water and place in a microwave-safe cup; microwave in 10-second intervals until dissolved. Add the gelatin to the coffee cream, then fold in the whipped cream.
To assemble: Pop the coffee ganache out of the chocolate molds. Start filling dessert molds with the coffee mousse. When about half full, add a layer of sponge cake and a piece of coffee ganache to each. Continue to fill until the molds are just about full. Add the streusel base and smooth off the bottom. Freeze until solid.
Remove from the molds and refrigerate at least 1 hour before serving. Garnish as desired.
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