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that can arise after these sort of horrendous events, with some people struggling to function or becoming depressed and withdrawn.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. Rating: 5

    Would it be possible to make the cremeux with coconut milk instead of cream for a dairy free version?

  2. Rating: 5

    Thank you so much for this great recipe. I made this for a friendā€™s birthday and I cut it to like a cake. It tastes amazing!

  3. Rating: 4

    Hi Ann! I made your mocha dream dessert and Iam very satisfied with the results! Thank you for sharing this recipe.

  4. Rating: 4

    Can I refrigerate it overnight instead of freezing it? as I donā€™t have space in my freezer.

  5. Rating: 4

    hey how many pic can make in this batch..

    • Hi Dilshan, it depends how big you slice them. The tray that I used is 15″x10″ ?

  6. Thanks Ann for the recipe/tutorial. You are so amazing. Keep inspiring people like me.

  7. How many tsp/tbsp of coffee powder will I need if I use coffee power instead of coffee beans

    • Hi Waseema, 1 tsp should be plenty.

  8. This is really tasty dessert i really love like this dessert chef at last thank you so much chef sharing your experince with us thank you chef

  9. This is really very nice creative dessert i like this kind of dessert thank you chef sharing your experince

  10. How many pieces of the dessert did you make using the above mentioned measured ingredients?

    • Hi Abbas, Ann made about 16 of the pictured serves.

  11. Just wondering how much this dessert could go for in a bakery??

    • Hi Richard, that will depend on the cost of local ingredients so it would vary greatly from country to country. I think if you brought it in our local area, freshly made it would probably cost you around $8-$10 a serve in Australian currency based on what they are charging for similar items.

  12. hi ann
    love your recipes and all of ur techniques, tips and tricks.
    i am planning to make this dessert for family this weekend and was wondering how long should it be frozen before cutting it into portions and after cutting them should i leave it at room temp or in the refrigerator and for how long before serving it?
    thanks for your advise

    • Hi Malavika, The cremeaux needs to become set and firm before removing from the freezer. It will need an hour or two at minimum. Ann took hers out of the freezer, cut to shape and then left out enough for her guests, but put the remaining bases back in the freezer. Once out of the freezer it will only need 15-20 minutes to soften enough for serving.. If you decorate the base ready for service, then keep in fridge till dessert time.

      • thank you so much for the advise. i have attached a pic of the batch i just made šŸ™‚

        • Oh they look so yummy!

  13. I accidentally bought compound chocolate for the recipe (and I know this won’t taste quite as good), but will compound chocolate work with the cremeux?

    • Hi Francesca. It should work just be aware that compound chocolate may be oilier or sweeter and that may impact your finished result.

  14. Hi Ann,

    Does the dessert necessarily need freezing or does it set just as well in the fridge overnight?

    • Hi Vijay, freeze it for a firm result that can be easily cut into neat serves.

  15. On what temperature does the almond daquoise need to bake? i didnt find it in the description…

    • Hi Aya, It is listed above in the recipe: Bake at 180c till cooked through (approx 15mins)

  16. Hi Ann. How big was the frame you used, and what were the dimensions of the finished dessert(how tall was it)? I would like to make this dessert for my brothers birthday, but in a rectangle form.

    • Hi Charlotte, The dessert should be around 2.5cm high before you add the mascarpone and chocolate decorations, but it will depend on how thick you make your layers.

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