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Chocolate Crémeux, Cherries & Coconut Dacquoise

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Boronia Kitchen: The Cookbook

By Simon Sandall

Published 2023

  • About

Ingredients

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

Method

  1. 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.
  2. 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

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