Donut Puffs with Coffee Mousse

By draingal

Ingredients

• DONUT PUFFS:
• 1 package Pepperidge Farm Puff Pastry Sheets (thawed, 2 sheets)
• flaky sea salt for garnish
• COFFEE MOUSSE:
• 8 ounces bittersweet chocolate chips
• 3/4 cup coffee
• 2 cups heavy cream
• 1/4 cup sugar
• BITTERSWEET GLAZE:
• 1/2 cup heavy cream
• 4 ounces bittersweet chocolate chips

Details

Servings 10
Cooking time 35mins

Preparation

Step 1

For the Cake: Prepare a 9-inch spring form pan with a parchment round and a collar that is 1-inch higher than the side of the spring form.
Break up the shortbread cookies into 3/4-inch pieces by hand and set aside in a bowl until ready to use.
In a medium bowl set on top of a pot of boiling water, combine the semisweet chocolate and dark chocolate and melt together. Remove from heat and set aside until slightly cool.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars and salt until combined. Slowly stir in the melted chocolate. Add in the eggs one at a time and beat until combined. Remove from the stand mixer and fold in the cookie pieces and walnuts until they are thoroughly coated in the chocolate mixture.
Pour the mixture into the prepared spring form pan and smooth the surface with an offset spatula. Transfer to the refrigerator and let set for at least 4 hours.
For the Ganache: Put the chocolate in a large heatproof bowl. Bring the cream and corn syrup just to a boil in a small saucepan, stirring to combine. Pour the cream mixture over the chocolate and let stand for 10 minutes. Whisk until smooth and shiny. Use immediately.
To Serve: Remove the cake from the refrigerator and take off the ring and discard the parchment collar. Pour the ganache over the cake, smoothing the tops and side with an offset spatula. Decorate the cake with thin lines of melted milk chocolate. Loosen the cake from the bottom of the spring form, remove the parchment and transfer the cake onto your serving dish. Slice and serve.