coffee chocolate towers

I just finished the berry crème fraiche cake and I have a layer of cake left over. I did not want to throw it away so I decided to put a white mousse on top of the cake and then pour a glaze on top of the mousse. I also decorated the towers with some shredded coconut that I browned on a pan.

I never used white chocolate before so this is a try to see how they tasted. This white chocolate combined with the strong coffee and instant espresso was actually pretty good but it was a bit too sweet for my taste. Luckily it was balanced with the bittersweet chocolate glaze.

White chocolate mousse

9 ounces white chocolate

1/4 cup strong coffee

2 teaspoons instant espresso or coffee powder

1 1/4 cups heavy cream

For the chocolate glaze

3/4 cup heavy cream

4 teaspoons corn syrup

2 tablespoons butter

8 ounces bittersweet chocolate chopped

For the cake: click on link to see recipe

Melt the white chocolate, coffee, and espresso poser together in a medium bowl in a microwave. Start with 30 seconds and stir the bowl.

Keep stirring until the chocolate is completely melted. Cool the white chocolate mixture to room temperature. Set aside.

Cut the cake into 4 circles or more depending on the size you choose.

Put the cake into the mold lined with parchment paper so that the mousse stay inside the mold.

Whip the cream until very soft peak form. Fold the cream into the cooled white chocolate mixture.

Mix until all of the whipped cream are used.

Divide the coffee cream mixture between the prepared molds.

Refrigerated until firm, abut 3 hours.

Warm the cream, corn syrup, an butter in a medium saucepan over medium heat until it bubbles around the edges, about 3 minutes. Remove from the heat and whisk in the bittersweet chocolate.

Stir until the chocolate is melted. Cool until the glaze has thickened slightly but it is still pourable, about 15 minutes.

Remove the mousse from the refrigerator and place them on a cooler rack and place the rack on top of pan. Peel off the parchment paper.

Carefully pour the glaze over the top of each of the mousses.

Letting the chocolate glaze run down the sides. Refrigerate the towers until firm, at least 1 hour.