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Cocoa Nib, Chocolate, and Citrus Dacquoise


Cocoa Nib, Chocolate, and Citrus Dacquoise Recipe

Ingredients:
  • Nonstick vegetable oil spray
  • 1 cup powdered sugar
  • 1 tablespoon cornstarch
  • 3/4 cup cocoa nibs*(about 2 1/2 to 3 ounces), finely ground in spice mill or small coffee grinder
  • 1/2 teaspoon coarse kosher salt
  • 3/4 cup egg whites (about 6 large)
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
  • Nonstick vegetable oil spray
  • 1/2 cup sugar, divided
  • 1/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon coarse kosher salt
  • 1/3 cup canola oil or other vegetable oil
  • 2 large eggs, separated
  • 2 tablespoons water
  • 1 1/4 cups chilled heavy whipping cream
  • 1 8-ounce container mascarpone cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 6 ounces bittersweet chocolate, chopped
  • 3/4 cup heavy whipping cream
  • 3 tablespoons water
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons light corn syrup
  • 3 tablespoons unsalted butter, room temperature
  • Blood Orange Marmalade
  • Blood orange segments (for garnish)
Directions:
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