*  Exported from  MasterCook II  *
 
                        Brazil Nut And Cocoa Parfait
 
 Recipe By     : webmaster@godiva.com
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Godiva                           Chocolate
                 Company                          Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Brazil Nut Cocoa Biscuit-----
    1      Cup           Brazil Nuts -- (about 5 oz.)
      3/4  Cup           Granulated Sugar -- divided
      1/4  Cup           All-Purpose Flour
    2      Tablespoons   Unsweetened Cocoa Powder -- (non-alkalized)
      1/2  Teaspoon      Baking Powder
    3      Large         Eggs -- separated
      1/4  Cup           Unsalted Butter -- melted
                         -----Coffee Sauce-----
    1      Tablespoon    Espresso Beans -- coarsely crushed
    2      Cups          Half And Half
      1/2  Cup           Granulated Sugar -- divided
    3      Large         Egg Yolks
      1/2  Teaspoon      Vanilla Extract
                         -----Coffee Soaking Syrup-----
      1/2  Cup           Hot Brewed Espresso
      1/4  Cup           Granulated Sugar
    2      Tablespoons   Dark Rum
                         -----Chocolate Mousse-----
    8      Ounces        Bittersweet Chocolate
    2      Tablespoons   Unsalted Butter
    1 1/2  Cups          Heavy Cream
    1      Teaspoon      Vanilla Extract
    1      Tablespoon    Dark Rum -- (optional)
    2      Large         Eggs
    3      Tablespoons   Water -- divided
    1      Pinch         Salt
      1/3  Cup           Granulated Sugar
    1 1/2  Teaspoons     Unflavored Powdered Gelatin
                         -----For Garnish-----
                         Cocoa Powder
 
 Make the Brazil nut cocoa biscuit:
 
  1. Position a rack in the center of the oven and preheat to 350
  degrees F. Spread the Brazil nuts in a single layer on a baking
  sheet and roast for 10 minutes. Transfer the nuts to a large
  kitchen towel and rub briskly to remove most of the skins. Open
  the towel and spread out the nuts to cool. Select 8 of the most
  attractive nuts to reserve for garnish.
 
  2. Line the base of a 9-inch springform pan with foil. Assemble the
  pan and lightly butter and flour the bottom and sides of the pan,
  shaking out the excess.
 
  3. In a food processor fitted with the metal chopping blade, combine
  the toasted Brazil nuts and 1/4 cup of the sugar. Process for 30
  to 45 seconds, until finely ground. Add the flour, cocoa, and
  baking powder, and process 20 seconds until well blended.
 
  4. In the 4l/2-quart bowl of a heavy-duty electric mixer using the
  whip attachment, beat the egg yolks with 1/4 cup of the sugar at
  medium-high speed for about 5 minutes until it is pale yellow in
  color and forms a ribbon when the whip is lifted.
 
  5. In another 4/-quart bowl, using a clean wire whip attachment,
  whip the whites until soft peaks form. Gradually add the remaining
  1/4 cup sugar and whip until stiff and shiny.
 
  6. Sprinkle one-third of the nut mixture over the yolk mixture and
  fold in gently using a rubber spatula. Add one-third of the whites
  and gently fold in. Repeat until all the nut mixture and whites
  are incorporated. Gently fold in the melted butter.
 
  7. Scrape the batter into the prepared pan and spread evenly with
  a spatula. Bake for 33 to 38 minutes until a wooden toothpick
  inserted in the center of the biscuit comes out clean. Cool the
  cake in the pan on a rack for 20 minutes. Run a thin-bladed knife
  around the edge of the biscuit to loosen it from the side of the
  pan. Turn the cake over onto the rack and remove the side and
  base from the pan. Carefully peel off the foil. Cool the cake
  completely on a wire rack.
 
 Make the coffee sauce:
 
  1. In a heavy, medium saucepan, combine the crushed coffee beans,
  half-and-half and 1/4 cup of the sugar and bring to a gentle boil
  over medium heat. Remove from the heat and let steep 5 minutes.
 
  2. In a medium bowl, whisk the yolks with the remaining 1/4 cup
  sugar until blended. Gradually whisk the hot half-and-half mixture
  into the yolk mixture. Return this mixture to the saucepan.
 
  3. Continue cooking the mixture over medium-low heat, stirring
  constantly with a wooden spatula for 3 to 5 minutes, or until the
  sauce has thickened slightly. Do not boil. It is done when you can
  run your finger down the back of the spatula and a path remains in
  the sauce for several seconds.
 
  4. Remove the pan from the heat and immediately strain the sauce
  through a fine mesh strainer into a metal bowl that is set into a
  larger bowl filled with ice water. Stir the sauce for 10 to 15
  minutes, until cool. Stir in the vanilla. Remove the bowl of
  custard from the bowl of ice water. Cover with plastic wrap and
  refrigerate until ready to assemble.
 
 Make the coffee soaking syrup:
 
  1. Combine the hot brewed espresso with the sugar and stir to
  dissolve. Allow the mixture to cool; stir in the rum. Set aside
  until ready to assemble the parfait.
 
 Make the chocolate mousse:
 
  1. Melt the chocolate with the butter. Set the chocolate mixture
  aside to cool.
 
  2. In a chilled large bowl, using a handheld electric mixer set at
  medium-high speed, whip the cream until soft mounds start to form.
  Quickly whisk in the vanilla and rum. Refrigerate until needed.
 
  3. In a 4 1/2-quart bowl of an electric mixer, using a whisk, beat
  the eggs, 1 tablespoon of the water, the salt and the sugar until
  blended. Place the bowl over a pot of hot, not boiling water. (The
  bowl must touch the water.) Cook over medium-high heat, whisking
  constantly, for 3 to 5 minutes or until the granules of sugar have
  dissolved and the egg mixture has reached 160 degrees F on an
  instant read thermometer. Place the bowl in the mixer stand and
  beat at medium-high speed with the whisk attachment until the
  mixture is thick and pale, about 8 minutes.
 
  4. Place the remaining 2 tablespoons of water in a small heatproof
  cup. Sprinkle the gelatin over the water and let stand for 5
  minutes to soften the gelatin.
 
  5. Place the cup with the softened gelatin in a saucepan with enough
  water to come halfway up the side of the cup. Heat the gelatin
  mixture over hot (not simmering) water for 3 to 4 minutes, or
  until the gelatin granules dissolve completely and the mixture is
  clear. Remove the pan from the heat. Leave the cup containing
  the gelatin mixture in the hot water to keep the gelatin warm until
  ready to use.
 
  6. Remove the egg mixture from the mixer stand and using a large
  whisk, quickly whisk the chocolate butter mixture and gelatin in
  by hand. Using a large rubber spatula, gently fold one-third of
  the whipped cream into the egg mixture to lighten it fold in the
  remaining whipped cream and rum. Set the mousse aside, but do
  not refrigerate.
 
 Assemble the parfait:
 
  1. Line the 9-inch springform pan with a 9-inch cardboard cake
  circle. Using a long serrated knife, horizontally slice the Brazil
  nut cocoa biscuit into 3 layers that are each approximately 1/2
  inch thick. Use the top and bottom layers for the parfait take
  the center layer and place in the bowl of a food processor fitted
  with the metal chopping blade and process for 30 to 45 seconds,
  or until fine crumbs are formed. Transfer the crumbs to a medium
  bowl.
 
  2. Place the bottom cake layer in the prepared pan. Using a pastry
  brush, soak the layer with half of the coffee syrup. Reserve l/2
  cup of the prepared mousse. Pour the remaining mousse on top of
  the soaked layer. Place the second cake layer, with the flat side
  up, on top of the mousse. Soak this layer of cake with the coffee
  syrup. Spread the 1/2 cup of reserved mousse evenly across the top
  of the parfait. Cover with plastic wrap and refrigerate 4 hours or
  until completely chilled and set.
 
 Unmold and garnish the parfait:
 
  1. Run a thin-bladed knife carefully around edge of the parfait to
  loosen it from the sides of the springform pan. Remove the side of
  the pan.
 
  2. Transfer the cake circle with the parfait to a work area and
  using a metal spatula, smooth the sides of the mousse. Press the
  reserved cake crumbs onto the sides of the parfait and sprinkle
  more crumbs across the top of the parfait.
 
  3. Coarsely chop the reserved toasted Brazil nuts and sprinkle
  evenly over the top of the parfait.
 
  4. Pour 2 to 3 tablespoons of the coffee sauce on a dessert plate.
  Place a slice of parfait in the center of the plate and lightly
  sprinkle cocoa powder around the rim of the plate.
 
 YIELD: 12 servings
 
 PREPARATION: 2 1/2 hours, Plus chilling and baking times.
 
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