Chocolate Crémeux, Cherries & Coconut Dacquoise

Name: Chocolate Crémeux, Cherries & Coconut Dacquoise
Yield: Serves 4
Cuisine: British
Ingredients: 100 g pure icing sugar; 200 g (65% cocoa) dark chocolate, finely chopped; 15 g caster sugar; 3 egg whites (you will need 100 g); 400 g frozen pitted cherries, thawed; Fresh chocolate mint leaves and fresh marigold petals (or other edible flower petals), for serving; 80 g maraschino cherries, stems removed; 2 tbsp cherry syrup (we used Monin brand); 14 cherries, pitted, halved; Pure icing sugar, for dusting; 6 g agar powder; 40 g caster sugar; 155 g (65% cocoa) dark chocolate, finely chopped; 1 egg, lightly whisked; 150 ml milk; 90 ml pouring cream; 90 g shredded coconut

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

200 g (65% cocoa) dark chocolate, finely chopped
Pure icing sugar, for dusting
14 cherries, pi

Oceania
Europe
Australia
United Kingdom
Sydney
Dessert
Mediterranean
Vegetarian
Gluten-free

Method

Begin with making the crémeux. Place the chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir occasionally until melted and smooth. Cool slightly.
Place the egg in a heatproof bowl. Place the milk and cream in a saucepan over medium heat. Bring just to a boil. Whisking continuously, add the hot c