Cone and cup

level 1

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.

Recipe components

Mascarpone and coffee chantilly

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

Whip together.

Liquid croissant

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

Mix together and leave to infuse. Then strain.

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

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

Finishing and presentation

IngredientsPreparation

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.