Chocolate mocha dacquoise terrine

A classic dacquoise is a layered meringue sandwiched with a buttercream filling. This chocolate mocha dacquoise terrine offers a more sophisticated depth of flavour than the standard fruit and cream filling.

  • 45 mins cooking
  • Makes 12
  • Print


  • 4 egg whites
  • 1 cup (220g) caster sugar
  • 2 tablespoon cocoa powder
  • 200 gram dark eating chocolate, chopped coarsely
  • 3/4 cup (180ml) cream
Mocha buttercream
  • 1 tablespoon instant coffee powder
  • 2 tablespoon boiling water
  • 100 gram unsalted butter, chopped coarsely
  • 2 1/4 cup (360g) icing sugar


Chocolate mocha dacquoise terrine
  • 1
    Preheat oven to 170°C (150°C fan-forced). Line three oven trays with baking paper; draw a 10cm x 25cm rectangle on each tray.
  • 2
    Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating after each addition until sugar dissolves; fold in sifted cocoa.
  • 3
    Spread meringue mixture evenly over rectangles; bake, 45 minutes or until meringue is dry to touch. Turn off oven; cool meringues in oven with door ajar.
  • 4
    Meanwhile, stir chocolate and cream in small saucepan over low heat until smooth, transfer to small bowl; refrigerate until firm. Beat chocolate mixture with electric mixer about 20 seconds or until changed to a paler colour.
  • 5
    To make mocha butter cream; dissolve coffee powder in water in small bowl; cool. Beat butter in small bowl with electric mixer until pale in colour; gradually beat in sifted icing sugar. Beat in coffee mixture.
  • 6
    Place one meringue layer on serving plate; spread with half the chocolate mixture, then top with half the mocha butter cream. Top with another meringue layer; spread with remaining chocolate mixture, then with remaining mocha butter cream. Top with last meringue layer, cover; refrigerate 3 hours or overnight. Dust with a little extra sifted cocoa before serving.
  • 7
    Not suitable to freeze or microwave.

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