Espresso Custard with Hazelnut Cocoa Cookies
Espresso Custard with Hazelnut Cocoa Cookies is a dessert that combines the rich flavors of coffee and chocolate with the nutty crunch of hazelnuts. The journey begins with preparing the cocoa cookies, where egg whites are whisked to peaks before being gently combined with cocoa powder, icing sugar, and chopped hazelnuts. These cookies are then baked, emerging with a crackly surface. Parallelly, the espresso custard is crafted by simmering milk with espresso, then mixing it with whisked egg yolks, sugar, and a whole egg. This mixture is poured into ramekins and baked in a water bath, ensuring a custard that's tender and wobbly, infused with the deep, essence of espresso. Topped with grated dark chocolate and served alongside the chocolate hazelnut cookies.
- 4 Egg Whites
- 3 Pinches of Salt
- 100 grams Cocoa Powder
- 280 grams Icing Sugar
- 155 grams blanched Hazelnuts, roughly chopped (reserve a few whole hazelnuts to decorate, if you like)
- 300 milliliters Milk
- 2 shots (60 ml) of Espresso or 2 tbsp strong filter coffee (you can use decaf if you prefer)
- 4 Egg Yolks
- 1 Whole Egg
- 110 grams Caster Sugar
- 20 grams Dark Chocolate, grated
- Preheat the Oven:
To begin crafting the delectable Chocolate Hazelnut Chews, start by preheating your oven to 180°C/350°F/Gas 4.
- Prepare the Chocolate Hazelnut Chews:
In a pristine bowl, utilize an electric whisk set to medium speed to beat egg whites and a pinch of salt for approximately 2 minutes, or until foamy. Gradually add cocoa powder and icing sugar while continuing to beat for another 2-3 minutes until a glossy, well-combined mixture with peaks forms. Gently fold in the chopped hazelnuts.
- Form and Bake the Chews:
Using a tablespoon, scoop portions of the mixture onto a lined baking tray, ensuring 2-3 cm spacing between each mound for spreading during baking. Optionally, adorn with whole hazelnuts and sprinkle with remaining salt. Bake in the preheated oven for 20 minutes, or until cracks appear on the cookies' surface, and they can be easily peeled off the tray. If needed, return to the oven briefly if sticking occurs. Cool on a wire rack.
- Adjust Oven Temperature and Prepare Ramekins:
Reduce oven temperature to 160°C/325°F/Gas 3 and place prepared ramekins in a roasting dish.
- Simmer Milk and Espresso:
In a small saucepan over low heat, combine milk and espresso, bringing it to a gentle simmer.
- Prepare Latte Custard Mixture:
In a separate bowl, whisk together egg yolks, whole egg, and sugar until sugar dissolves and the mixture lightens. Incorporate a quarter cup of the simmered latte into the bowl, mixing well. Gradually add the remaining latte in a steady stream, avoiding excessive foaming.
- Pour and Bake Custards:
Strain the latte custard mixture into a jug, removing any surface foam, then pour it into the ramekins. Place the dish or ramekins in the oven with the door open, and carefully pour boiling water into the roasting dish until it reaches halfway up the sides of the ramekins.
- Bake and Chill:
Bake the custards for approximately 45 minutes, or until they exhibit a slight wobble in the center. Chill for about an hour or until ready to serve. Serve the custards topped with grated chocolate alongside the Chocolate Hazelnut Chews for a delightful indulgence.
