Name: Step 1 - Meringue Crusts
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Ingredients: 6 egg whites; 1-1/2 cup granulated sugar; 1/8 tsp salt; 1 tsp vanilla extract; 1/4 tsp cream of tartar; 1 cup almond slivers – toasted and ground

Step 2 – Mocha Buttercream

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Chocolate Coffee Buttercream

Author: Tim
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes
Yield: 3 cups 1x

Ingredients

Scale

3 TBL hot espresso coffee
2 tsp strong instant coffee
1 cup semi-sweet chocolate – finely chopped
2 sticks unsalted butter – softened to room temp
3 egg yolks
3/4 cup powdered sugar

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Instructions

Dissolve the instant coffee into the espresso – completely
Pour the coffee mix over the chocolate in a glass bowl and heat in the microwave about 30 seconds and mix with a spatula until you have a smooth mixture
Transfer to a mixing bowl and allow it to cool until it’s just slightly warm, but not solidified
Mix with a paddle attachment on low speed, adding 2 tablespoons of softened butter at a time, then add the egg yolks and after they are integrated, add the powdered sugar
Mix until you have a smooth mixture and stop. Do not overmix
Fill a piping bag with a medium star tip and chill in the refrigerator while you make the Chantilly cream filling.

Notes

Make this when ready to make the chantilly cream filling and finish the Dacquoise. If it sets in the fridge too long it will set up too hard to pipe.

Find it online: https://www.cooksavorcelebrate.com/mocha-dacquoise/