Fortina and arabica mousse

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

We feel the urge to quote Peter Hernou, championing latte artist: 'coffee and chocolate are a match made in heaven'. You'll find that they truly are when trying this recipe, using Callebaut's blend of origins Fortina. A dark chocolate that pairs extremely well with coffees.

Fortina and arabica mousse

Recipe components

Used Callebaut products

Chocolate sponge

IngredientsPreparation
  • 230g
    egg yolks
  • 190g
    sugar

Beat together.

Sieve and fold in.

  • 100g
    melted butter

Mix in (cold).

  • 240g
    egg white
  • 40g
    sugar

Beat together and fold in delicately.

Spread out on a baking tray and bake at 190°C for 15 min. Leave to cool and cut to the desired shape and size.

Fortina chocolate mousse

IngredientsPreparation

Heat to 60°C and mix with a hand mixer. Melt at 50°C and add to the egg mixture.

  • 275g
    whipped cream

Fold in delicately.

Arabica crémeux

IngredientsPreparation
  • 295g
    cream
  • 30g
    ground Arabica coffee

Bring to the boil and leave to infuse.

  • 70g
    sugar
  • 100g
    egg yolks

Mix in and heat to 85°C under continuous stirring.

  • 30g
    rehydrated gelatin

Mix in.

Dress in Flexipan® half-spheres n°1489 and put in the freezer.

Coffee gel sauce

IngredientsPreparation
  • 280g
    neutral gel
  • 90g
    cream
  • 8g
    natural coffee extract

Bring to the boil together.

  • 12g
    rehydrated gelatin powder

Mix in.