Cone and cup

You'd think it's an ice cream but this cone really contains some Finest Belgian Dark Chocolate Recipe N° 811 combined with a chantilly based on the perfect marriage of coffee and mascarpone. Add some salted caramel Crispearls™ and decorate with Chocolate Stars for a dessert that both looks and tastes great. The liquid croissant side dish makes this dessert complete.
Level:
Easy

Mascarpone and coffee chantilly

Ingredients: Mascarpone and coffee chantilly

  • 500 g
    35% cream
  • 500 g
    mascarpone
  • 15 g
    instant coffee
  • 100 g
    sugar

Preparation: Mascarpone and coffee chantilly

Whip together.

Liquid croissant

Ingredients: Liquid croissant

  • 30 g
    toasted flour
  • 200 g
    milk
  • 200 g
    35% cream

Preparation: Liquid croissant

Mix together and leave to infuse. Then strain.

Ingredients: Liquid croissant

  • 100 g
    sugar
  • 250 g
    egg yolks
  • 10 g
    yeast

Preparation: Liquid croissant

Mix into previous mixture and heat to 82°C. Leave to cool and froth.

Finishing and presentation

Ingredients: Finishing and presentation

  • Q.S.
    CHD-25-19574
  • Q.S.
    CHW-25-19617
  • Q.S.
    CHM-25-19616
  • Q.S.
    CEF-CC-CARAM

Preparation: Finishing and presentation

Cover the inside of an ice cream cone in tempered dark chocolate Callebaut® 811, sprinkle some salted caramel Crispearls™ inside and leave to set. Pipe mascarpone and coffee chantilly on top. Serve the frothed liquid croissant in a cup or bowl and arrange some dark shavings on top. Decorate both dishes with Chocolate Stars.