Café-Chocolat (A creation of Louis Briffaerts and Godelieve De Vliegher • Patisserie Wittamer Brussels)

christmas recipe

Chocolate mousse

Ingredients Preparation
125 g whipped cream
70 g invert sugar
125 g egg yolks
Make custard.
450 g dark chocolate Callebaut Finest Selection Kumabo CHD-H8047KMBNV Sieve the custard and pour over the chocolate. Mix cold to approximately 45-50°C.
600 g semi-whipped cream Add and carefully fold in.

Coffee jelly frosting

Ingredients Preparation
500 g coffee
150 g sugar
Boil together.
4 gelatine leaves Soak and add when the mixture has cooled down to 60°C.
Freeze Demarle mould and pour a layer of frosting on the inside.

Mascarpone mousse

Ingredients Preparation
500 g mascarpone Whisk.
100 g sugar
100 g egg yolks
150 g crème café latte (Fugar)
Mix in.
500 g whipped cream Whisk and mix.
4 gelatine leaves Soak and add when the mixture has cooled down to 60°C.
Spread copiously over the jelly and place in freezer again.

Alba biscuit

Ingredients Preparation
300 g egg yolks
225 g egg whites
Whisk.
750 g broyage Add and mix.
225 g flour Sieve and mix.
675 g egg whites
225 g sugar
Whisk until peaks form and fold into the batter.
Weigh 550 g of dough and spread on a 40x60 cm baking sheet. Bake at 180°C. Then drizzle the baked biscuit with 18° coffee.