• Chocolate Coconut Clock Tower With Cookie Clock Hands, Pineapple Vanilla Sauce, And The Correct Time

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    • 12 ounce white chocolate
    • 1/4 lb butter
    • 4 Tbsp. coconut liqueur
    • 1/4 c. coconut cream
    • 1/2 c. heavy cream Chocolate Clock Towers - Brownies
    • 4 ounce unsweetened chocolate, coarsely, minced
    • 1/4 lb butter
    • 1 c. brown sugar
    • 1 c. white sugar
    • 1 Tbsp. vanilla
    • 4 x egg
    • 1 c. all purpose flour
    • 1 c. macadamia nuts Chocolate Clock Towers - Chocolate Wrap
    • 2 ounce white chocolate, minced
    • 8 ounce bittersweet chocolate
    • 8 ounce lowfat milk chocolate reserved coconut mousse c. toasted sweetened coconut Pineapple Vanilla Sauce
    • 1 lrg ripe fragrant pineapple, peeled, cored, and, minced
    • 1/4 lb butter, melted brown sugar
    • 3 c. pineapple juice
    • 4 x vanilla beans, pods split and seeds scraped out salt, to taste Cookie Clock Hands
    • 4 Tbsp. butter, at room temperature
    • 4 Tbsp. molasses
    • 2/3 c. sugar
    • 2/3 c. all purpose flour
    • 3 x egg, whites Clock Face Plate
    • 8 x chocolate truffle


    1. Place the chocolate, butter, liqueur, and coconut cream in a large stainless steel bowl. Place the bowl over a pot of gently simmering water.
    2. Heat the chocolate slowly, stirring frequently. As the chocolate melts, remove the bowl from the heat, returning briefly if needed.
    3. Stir till the mix is very smooth and has cooled to room temperature.
    4. In a separate bowl, whip the cream till it is stiff.
    5. Fold the cream into the chocolate till it is completely incorporated.
    6. Chill the mousse till completely chilled, at least 2 hrs.
    7. Chocolate Clock Towers - Brownies:Preheat the oven to 350 F / 180 C.Butter and flour a 9-inch / 23 cm square baking pan.
    8. Place the unsweetened chocolate, butter, brown sugar, white sugar, and vanilla in a medium bowl.
    9. Set the bowl over a pot of simmering water and stir till the mix is melted and smooth.
    10. Remove it from the heat. Beat in the Large eggs. Beat in the flour. Stir in the nuts.
    11. Pour the batter into the baking pan and bake for 30 min or possibly till a toothpick inserted in the cake comes out clean.
    12. Let the brownies cold, then cut out 8 circles using a 3-inch / 8 cm biscuit cutter. Pass around the scraps on a plate.
    13. Chocolate Clock Towers - Chocolate Wrap: Cut 8 pcs of parchment or possibly wax paper measuring 3 by 11 inches / 25 by 8 cm.
    14. Heat the white chocolate in a bowl set over a simmering pot of water, stirring till smooth. Place the melted chocolate in a small piping bag fitted with a very small plain tip. Pipe the chocolate in an even lattice or possibly other fanciful pattern onto the papers. Place them in a cold place to set.
    15. Temper the bittersweet chocolate and lowfat milk chocolates separately. (Tempering the chocolate gives it a shiny glaze. You may skip this step. Simply heat the chocolate just as you melted the white chocolate and proceed to the next step.)
    16. Reserve one-third of the bittersweet chocolate in 1 or possibly 2 large pcs. Chop the remaining two-thirds and place in a bowl. Set the bowl over a pot of simmering water. When the chocolate begins to heat, stir it till it is smooth.
    17. Remove from the heat, add in the large piece, and stir. As it melts slowly it adjusts the temperature of the melted chocolate, tempering it. Repeat with the lowfat milk chocolate.
    18. Pour some of each chocolate into the center of each chocolate wrap over the white pattern. Using a small offset spatula, gently spread the chocolate into an even layer slightly thicker than the white chocolate. If you spill over the edges, wipe away the excess.
    19. Let the papers rest for several min as the white chocolate warms slightly. Reserve some of the bittersweet chocolate in a small piping bag for the plate decoration.
    20. Carefully, quickly, and accurately wrap the chocolate around a brownie round, wax paper facing out. Try to have it only slightly overlap, forming a perfect seam. Adjust the paper collars till they are even, straight, and tall. Transfer the contraptions to a baking sheet and freeze to set, 15 min.
    21. Meanwhile, place the coconut mousse in a piping bag with a large plain tip. When the wraps are solid, quickly pipe the mousse proportionately into each mold. Smooth the surface of each, making the top of the mousse perfectly flush with the chocolate collar. Sprinkle with the toasted coconut. Return to the freezer till hard, 2 hrs.
    22. Pineapple Vanilla Sauce:Preheat the oven to 400 F / 200 C.
    23. Toss the pineapple chunks with the butter and sugar. Place them in a roasting pan and roast for 15 min. Shake the pan. Continue roasting, shaking the pan or possibly stirring the chunks every few min so they roast proportionately, just till the pineapple is lightly caramelized, about another 15 min.
    24. Transfer the pineapple to a medium saucepan. Pour the juice into the roasting pan and stir till any remaining bits have dissolved. Pour the juice into the saucepan. Add in the vanilla bean pods and seeds.
    25. Bring the mix to a gentle simmer. Simmer till the pineapple softens and begins to dissolve, about 30 min. Throw away the vanilla pods. Puree the sauce in a blender till very smooth. Strain it through a fine-mesh strainer and refrigeratetill needed.
    26. Cookie Clock Hands:Place the butter, molasses, and sugar in a food processor and process till very smooth. Add in the flour and egg whites and continue processing till thoroughly combined and smooth. Chill the batter till hard, at least 2 hrs.
    27. Preheat the oven to 350 F / 180 C.Using a piece of thin, stiff food-safe plastic, cut out 2 clock hand templates, one 5 inches / 12 cm long and the other 3 inches / 8 cm long, and both at least 1/2 inch / 1 cm wide for strength. Place the templates on a nonstick baking sheet.
    28. Using a small metal spatula spread a thin layer of the batter through the template. Repeat till 8 long hands and 8 short hands have been formed. Bake them till they are crisp and brown, 7 to 10 min.
    29. Let the cookie clock hands cold before gently removing them from the baking sheet. Reserve in an airtight container.
    30. Clock Face Plate:Remove the clock towers from the freezer.
    31. Grasp the small overlap area of the paper wrap and break it loose.
    32. Continue peeling the paper from the mold.
    33. Using the reserved bittersweet chocolate, pipe a stylized clock face around the rim of 8 plates.
    34. Pour about 1/4 c. / 60 mL of the sauce in the center of each plate. Center a clock
    35. Timing: Make the mousse the day before. While the mousse chills, make the brownies. Wrap them with the chocolate collars and refrigerateto set. Fill with mousse and freeze overnight. Make the sauce and the cookies hands a few hrs before.

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