Cappuccino and milk chocolate mousse on a layer of roasted textures
Callebaut uses a traditional roasting method to awaken a multitude of delicate aromas in the cocoa bean. That’s why I used cappuccino chocolate to accompany the milk chocolate in the mousse: it gives it a surprising touch of roasted coffee on eating.
- Level:
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Medium
Cappuccino and milk chocolate mousse
Ingredients: Cappuccino and milk chocolate mousse
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50 gEgg yolks
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55 gCaster sugar
Preparation: Cappuccino and milk chocolate mousse
Whisk together.
Ingredients: Cappuccino and milk chocolate mousse
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125 gWhipping cream
Preparation: Cappuccino and milk chocolate mousse
Add to previous mixture and heat up to 85°C.
Ingredients: Cappuccino and milk chocolate mousse
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120 gCappuccino
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250 gC823nv
Preparation: Cappuccino and milk chocolate mousse
Melt and add to previous mixture. Leave to cool.
Ingredients: Cappuccino and milk chocolate mousse
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550 gSemi-whipped cream 45%
Preparation: Cappuccino and milk chocolate mousse
Fold into previous mixture. Set in 2-cm-high frame.
Milk chocolate glaze
Ingredients: Milk chocolate glaze
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75 gWater
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60 gCaster sugar
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85 gGlucose
Preparation: Milk chocolate glaze
Mix and boil.
Ingredients: Milk chocolate glaze
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8 gGelatin
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50 gSweetened concentrated milk
Preparation: Milk chocolate glaze
Soften gelatine and add to previous mixture together with milk.
Ingredients: Milk chocolate glaze
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150 gC823nv
Preparation: Milk chocolate glaze
Add to previous mixture and emulsify with hand blender. Leave to cool
and glaze at 40°C.
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