Chocolate-Caramel Meltdown Stacks
By: Nancy - Texas City, TX - 2016 Recipe Contest
"Sweet and crunchy with a delightful taste of a wonderful Chocolate Meltdown java infused homemade marshmallow cream and topped with chocolate chips and a drizzle of a light caramel sauce and coconut flakes. Who would not love these! My grandkids love these special and easy treats and so do their parents as well as NANA and Big Daddy. I make a platter full of these on individual plates and we love to watch a movie and eat these. Easy to pick up and eat or cut with a fork."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Chocolate Caramel Truffle Coffee 10 oz. Bag Ground
- 1 cup DaVinci Caramel Drink Syrup
- 1 sheet ready-to-bake thawed puff pastry
- All-purpose flour for work surface (approximately 1/3 cup)
- 1/2 cup extra strong brewed Door Country Coffee & Tea Co. Chocolate Caramel Truffle Coffee
- 2 1/3 cups granulated white sugar
- 2/3 cup light corn syrup
- ¼ teaspoon salt
- 2 egg whites
- ¼ cup mini semi-sweet chocolate chips
- ½ cup ready to use toasted coconut flakes
- Place the caramel drink syrup in a small sauce pan and cook over medium heat stirring constantly until it thickens and reduces down by 1/3. Keep warm and set aside.
- Unfold the sheet of puff pastry on a floured work surface and roll out with a lightly flour rolling pin until about ½ time larger than it originally came and large enough to get 6 (six) 5-inch discs. I used a lightly flour dusted coffee saucer as my pattern. It really does not matter how big you make the discs as the waffle iron will cook them evenly.
- Heat the waffle iron to its waffle setting (medium-high). Place a puff pastry dough circle down on the center of the waffle iron and cook until golden brown, about 2 minutes. Continue to make the waffled puff pastries until all the circles are cooked. Set aside.
- Place the brewed coffee, sugar, corn syrup and salt in a medium sized heavy bottomed sauce pan. Stir constantly with whisk over low heat until the sugar is dissolved (about 5 minutes). Turn up the heat level to a medium and boil mixture WITHOUT stirring or whisking at all until the mixture reaches 265 degrees on a candy thermometer, about 12 minutes. Remove from the heat.
- While the mixture cooks, beat the egg whites with an electric mixer at highest level until they maintain stiff peaks.
- Gradually pour the cooked coffee infused sugar mixture into the egg whites while you continue to beat with the mixer. You will beat this for about 5 minutes or more until the mixture is thickened and will hold its shape when dropped from a spoon. It will resemble a smooth marshmallow cream. It will taste like heaven.
- To assemble the stacks and for each serving cut the waffle-iron cooked puff pastry into 4 sections using the waffle iron marks as your guide. Place 2 quarters of the puff pastry down and dollop a large tablespoon of the of white marshmallow cream onto each of the two pieces. Sprinkle with about ½ teaspoon of the mini chocolate chips.
- Place the remaining two waffle-iron cooked puff pastry quarters atop the marshmallow cream and place on each plate. The cream will be warm enough to slightly melt the chocolate chips, but cool enough to handle. If the marshmallow cream gets too cool, simply place in it a microwaveable bowl and heat for 15 seconds to rewarm it.
- You want to keep this mixture pliable. You can make it ahead and store in the sealed container in the refrigerator until ready to use. Just reheat it slowly in the microwave a little at a time. Stack and drizzle some of the caramel sauce atop. Sprinkle with toasted coconut flakes and serve.