Ann Reardon

Mocha Dream Dessert

chocolate mocha dessert recipe


Wow your tastebuds with this amazing dessert. It has several elements but they’re all easy to make. You could just make one part or, if you’re up for the challenge, make the lot and enjoy the wonders of this Mocha Dream Dessert.This week I watched some very emotional interviews with people who were held captive in the recent Sydney siege. While it was only one day of their whole lives – it will undoubtedly haunt, define, destroy or motivate them. Each will never be the same again.
Post traumatic stress disorder is a condition that can arise after these sort of horrendous events, with some people struggling to function or becoming depressed and withdrawn. Interestingly for others the opposite is true. It’s called ‘post traumatic growth’ – where a traumatic situation drives them to change and adapt, becoming stronger as a person and appreciating life more. Research shows that people who experience this type of growth tend to have two key things going on in their lives – a strong sense of spirituality and a good social support network. While we never really know what life will throw our way, I’ve found there’s something precious about being involved in a local church and building a strong network of friends – after all, who better to invite overĀ to shareĀ this delicious dessert.

Mocha Dream Dessert Recipe

crispy base
260g (9.17 ounces) milk chocolate
60g (2.12 ounces) or 3/4 cup crepe dentelle / praline feutille / crushed wafer cones /rice bubbles

daquoise recipe
224g (7.9 ounces) or 7 egg whites
60g (2.12 ounces) or 1/4 cup sugar
200g (7.05 ounces) or 1 2/3 cups almond meal
200g (7.05 ounces) or 1 1/2 cup plus 2 tsp icing sugar
1/4 tsp cream of tartar
100g (3.53 ounces) or 2/3 cup blanched almonds, roughly chopped

Use a 10 x 15 inch (38.1 centimetres) pan
Bake at 180c till cooked through (approx 15mins)

mocha cremeux recipe
270g (9.52 ounces) dark chocolate
200g (7.05 ounces) milk chocolate
120g (4.23 ounces) or 7 egg yolks
60g (2.12 ounces) or 1/4 cup sugar
550ml 2 1/4 cup plus 2 tsp cream
10 coffee beans

Mascarpone cream recipe
250g (8.82 ounces) 1 cup plus 1 Tbsp mascarpone
25g (0.88 ounces) or 1-2 tablespoons caster sugar
1 tsp vanilla
chocolate decorations garnishes

Chocolate for decorations
200g (7.05 ounces) milk chocolate
coffee beans
circle cutters in two sizes
elegant dessert recipe ann reardon

To make the almond dacquoise whip together the egg whites and sugar until you can turn the bowl upside down without it falling out. Ā Next fold in theĀ icing sugar and ground almonds until just combined.

Pour it onto a baking tray and spread it out all the way to the edges. Ā Top with roughly chopped almonds.

BakeĀ for about 15 minutes or until it is browned and cooked through. Ā Leave to cool.

For theĀ crispy base.Ā  Ā Melt theĀ chocolateĀ add the crape dentelle Ā and mix together well.Ā  Tip it out onto a sheet of non-stick baking paperĀ and spread it outĀ into a rectangle in the same size as the tin you baked your dacquoise in.Ā  Then add a sheet of baking paper on top and roll it out gently to level it out.

Remove the baking paper and place the dacquoise on top of the crispy base. Ā Place a rectangle frame over the top.Ā  If you don’t have one of these you can make the next layer in a lined baking tray and add it on top after.

To make the mocha cremeux put your chocolate in a bowl with a sieve over the top.Ā  Measure out the sugar egg yolks, cream and coffee beans, you can use instant coffee if you prefer.

Bring the cream and coffee beans to the boil and then remove from the heat.

While that flavour is infusing, add the sugar to the yolks and whisk with a fork until they are well combined.Ā  Now whisk in some of the coffee cream. Ā  Then add that back into the pan and return it to the heat.

You want to bring this up to 186F (85.56 degrees Celsius) which doesn’t take long you can use a candy thermometer.Ā  OrĀ see the video for how to check if it is ready.

Pour it through the sieve onto the chocolate.Ā  The sieve will get out the coffee beans and any little bits ofĀ egg that have overcooked.

Stir the chocolate mixture until it is all smooth and then pour the cremeux into the frame.Ā  Then that whole thing goes into the freezer over night.

For theĀ chocolate decorations, temper some milk chocolate and spread it out on some acetate or foil, shake it to smooth it and get rid of air bubbles.

Leave it at room temperature for a few minutes.Ā  Once it is set firm but not too hard cut out circles and then cut out smaller circles to one side of those. Ā Put a little dot of chocolate onto the thin side and add a coffee bean.Ā  Then gently brush on some edible gold luster dust.

For the mascarpone cream simply add the sugar to the mascarpone and mix it through.Ā  Then place that into a bag fitting with a round piping tip.

Remove the frame from your frozen cremeux and using a sharp knife shave a tiny amount off each side to neaten it up. Ā Then use a hot knife cut slices of the dessert, it’s a good idea to measure with a ruler so they are all the same.

Pipe dots of mascapone cream along one edge and then top with one of the chocolate circles.

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

141 Comments View Comments

  1. Just a suggestion, I haven’t tried this yet but you should add kahlua (coffee Liqueur) to the mocha cremeux. :p

  2. Hi Ann, I wanted to know how much instant coffee you would need to replace the 10 coffee beans in the mocha Creameaux?

    • Hi Saaniya, You can dissolve about 1 quarter of a teaspoon of instant coffee in a little hot water to use as flavour.

  3. Does the base layer of chocolate need to be tempered?

  4. I was making this desert, and everything turned out great until I made the daquoise. I made only half of the recipe. So 4 small egg whites, etc. I also made it in a pan half the size of the pan Ann used. After I baked it I let the desert cool, it fell apart when I tried to put it onto the cooling rack. It was pretty undercooked on the inside as well, even though I baked it for a bit longer. I plan on trying again. Any advice?

    • Hi Bethany, Ann cooked her daquoise in a thin layer and when done it cooled in the tin. I wouldn’t put it on the cooling rack. It sounds like yours might have been undercooked too. Ann lifted it out on the baking paper and used a tray to lay it gently on top of the base peeling off the baking paper at the same time, preventing it from breaking up..

  5. I love it

  6. Hi Ann this looks amazing!….no different than all of your other desserts that are amazing as well! šŸ™‚ I’m just wondering if I can make the top layer without the cream?

    • Hi Leba, Are you referring to Mocha Cremeux? You really need cream as a base for this part of the dessert.

  7. Hi Ann, any suggestions to substitute the dentelle to make this gluten free?
    Thank you šŸ™‚

    • Hi Betty, You could use anything that gives you a similar texture that doesn’t have gluten eg. Rice Crispies, almond flakes etc.

  8. Hi, Ann!
    I just wanted to know the yield for this recipe. I’m aware it makes more than 5, so I wanted to reduce the measurements for my culinary art show project.

    • Hi Hannah, Ann made about 16 serves from this recipe.

  9. Hi Ann,
    If you leave the dessert at room temperature for around 6 hours will it melt?

    • Hi Yaya, it will be best to keep these cool.

  10. Hello Anne, i really like your channel and this dessert is amazing! Thank you for sharing!

  11. hi ann!
    i am hanan and i come from germany.i bake since 5 years and when i found you on youtube, it was so great for me: i discovered a lot of bake creations which i never knowed…i hope you stay like this …

    your hanan
    PS: really sorry of my english šŸ˜‰

    • Hi Hanan, We were delighted to hear from you. Five is very young to start baking! We hope you enjoy baking your own creations.

  12. Good and nice

  13. Hi
    I was just wondering how many mocha dream desserts this recipe makes. This looks amazing I want to try it out

    • Hi Kiran, Ann made about 16, but it will depend on the size you make your serves.

  14. I plain on making half of the recipe. So 7 egg will be 3 egg or 4 egg?

    • Hi Nini, Either use 3 large eggs or 4 smaller ones.

  15. Hi Ann!
    I have a question, does it have to be served cold?, I mean, you take it out of the freezer, you put the decoration and serve it?

    • Hi Pablo, if you take it out decorate and let it thaw enough to serve. It doesn’t have to be served frozen.

  16. Hi Anne this is an amazing recipe was looking for something like this as I have to make a dessert with a chocolate element to it for my assesement in Pastry as I am currently on a course for a degree in Pastry. Love all your recipes. You are amazing. Also would like to know what sauce can I present the dessert with or what accompaniment should I use on the plate. Looking forward for more of your outstanding recipes. Much love..xx

    • Hi Maria, Ann thinks this as a dessert is pretty complete and realy doesn’t need anything else except maybe for decorative purposes. As it is a coffee flavoured dessert if you want something to go with it select something that will harmonize with the coffee flavour.

    • how can serve with this ingrident

  17. I am intending to try this recipe next week for my son’s birthday, I have a doubt: you put the dessert over night in the freezer or the refrigerator? If in the freezer, doesn’t the cremeux gets icy?

    • Hi Vivian, Creameaux doesn’t usually get icy. It should be fine in the freezer.

  18. Hi Ann,
    what is the size of the baking tray you are using? And is it standard for all your recipes as I want to make also the Light Raspberry surprise inside dessert but it is also not written the size of the baking tray for the base. Thanks in advance xoxo

    • Hi Maryam, Ann uses a variety of baking trays that she has at home. I can confirm that the tray Ann used for the pistachio cake base of the Light Raspberry surprise is 25.4cm x 33.1cm (10x15inch).

  19. Hi Ann!
    I’m amazed by your creative n easy to follow recipes. I’m from Pakistan n a hobby baker but now seriously thinking about starting my food business soon as almost everyone who tasted my food n desserts have motivated me to take a start. Wish me luck please.

    • Hi Nausheen, How excited for you. We do wish you all the best with your new venture.

  20. hi,
    I made this dessert for a party and everyone loved it . it turned out so good and I still have the flavor in my mouth

    • That is great to hear Lamborghini17.

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