A GF Tea treat- Coconut Dacquoise-Chocolate-Caramel Mousse Stacks



The extremely lovely Naomi over at Straight Into Bed Cakefree and Dried is hosting a blogging event called Go Ahead Honey It’s Gluten Free with the theme of Tea Time Treats. Naomi is just that lovely that she’s allowing me to get this in a bit late due to technical difficulties. So without further ado (cause we hates further ado-we do)… here is my entry:


I received this adorable Peter Rabbit tea set from my sweetie on my last birthday!

I love tea parties!!!


Coconut Daquoise-Chocolate-Caramel Mousse  Stacks

Makes (4) servings

First make the Caramel Mousse:

  • 8 ounces of chewy caramel coarsely chopped- can be chocolate covered caramel bars, homemade or the individual squares that drive you mad trying to unwrap them
  • 1-1/2 Tablespoons milk
  • 1-1/2 Cups Heavy Cream
  • 1 egg white or equivalent substitute- heed all the food safety warnings and use your own judgement since it will not be cooked

Melt the caramel with the milk in a heatproof bowl over a pot of simmering water or even more simply in the microwave powering for 20-30 seconds at a time and stirring in between. Take care not to scorch it. Cool for ten minutes.  Beat the heavy cream to soft peaks. Stir a spoonful of the beaten cream into the melted caramel to lighten it and then fold in the rest. In a small bowl beat the egg white or substitute until just stiff and then fold that into the caramel cream mixture. You now have mousse. Chill it for several hours until set.

Chocolate Disks

  • Melt six ounces of chopped,good quality chocolate in a bain-marie or in the microwave using the method described for melting the caramel above.
  • Take a piece of baking parchment and draw twelve 2″ circles in marker or dark pen. Turn the parchment over onto a cookie sheet and spread the melted chocolate using an offset spatula into rounds using the marked circles as guides.
  • Top four of the chocolate rounds with a little coconut and chopped almonds.
  • Place in a cool area until set up, they should pull off of the parchment easily when set

Coconut Dacquoise

  • 1/2 Cup finely grated unsweetened dried coconut
  • 1/2 blanched almonds- slivered are okay to use
  • 3/4 cup wheat free confectioner’s sugar
  • 3 large egg whites at room temperature
  • 1/3 vanilla scented  or plain granulated sugar (place your used vanilla beans in a canister of sugar and you’ll get vanilla scented sugar- I always keep one by my coffee maker)

Take another sheet of parchment and repeat drawing the circles as for the chocolate disks. Flip it over onto a baking pan.

Using a pulsing action in a food processor fitted with the metal blade, grind the coconut and almonds as finely as you can without making almond butter. A constant on-off action is what is required with a stop to rub the mixture between your thumb and fingers checking for fineness.

In a dry mixer bowl fitted with the whisk attachment, beat the room temperature egg whites on medium speed until they turn opaque. Add the sugar in a steady stream and beat until  stiff glossy peaks form. (Note: When beating egg whites I always rub my bowl with a little vodka or vinegar to make sure it’s grease free.) Fold in the ground coconut and almond in 3-4 additions. Put into a pastry bag fitted with a plain tip. Starting at the center of each drawn circle on the parchment on the baking tray, pipe in a spiral making sure to connect the piping all the way to the edge to make a piped disk. Bake for 30-35 minutes in a preheated 325F oven propped slightly ajar with a wooden spoon if needed. They should be slightly golden brown when done. Remove the parchment with the daquoise still on it to a cooling rack and let completely cool. Remove with an offset spatula if needed but they may pull right off if you’re gentle.

To assemble:

On a serving plate, place a round of dacquoise and top with a plain chocolate disk. Place the mousse in a piping bag fitted with a star type tip and pipe in a circular motion on top of the chocolate disk, top with another daquoise round, a plain chocolate disk, more mousse and top with a chocolate disk that has coconut and almonds. Serve immediately or refrigerate for a short period.

Note: this dessert is very rich. You may want to share in the spirit of a good tea party.

I haven’t tried to make too many GF treats but it’s high on my list now. My sweetest cousin’s little girl was just diagnosed with Celiac and my dearest Aunt has already researched and experimented with many recipes that are delicious and GF to help her out. Naomi’s blog and those of the other gorgeous GF bakers out there are an invaluable resource.  We even have lovely members of The Daring Bakers such as Naomi who take our monthly challenges and transform them into Gluten Free masterpieces. I am always so impressed by their creativity and resourcefulness. 

So thanks for letting me try this and join in- I’ve had a great time!



  1. Sheltie Girl says:

    Gabi – These look fabulous. I’ll have to give this a try as my husband will love the chocolate and mousse.

    Sheltie Girl @ Gluten a Go Go

  2. Esther says:

    wow.. those look spectacular. I must try those once the baby is born. It’s lovely to have something that isn’t either a moose or creme brulee that could easily be a dinner party pudding and is naturally Gluten free.. ie no trying to find the right flour substitute.

  3. crockpot lady says:

    holy toledo does that look delicious and decadent!
    what a wonderful dish and rpresentation. Your new tea set is divine.

  4. Gabi says:

    Courtney- Thank you very much! How’s the new job going?

    LisaRene- Thank you- you’re so sweet 🙂

  5. Courtney says:

    Very impressive I love the flavors and presentation. Thats some tea party yiu have going on!

  6. Gabi says:

    Thanks Maryann!
    You should have seen me jump up and down when I opened the gift of the tea set. I had been wanting it for a long time!
    Happy Sunday!
    x x x

  7. Maryann says:

    I had to come right over after seeing this title in my reader. Love it! And how cute is that tea set?! 😉

Leave a Reply