Cappuccino and milk chocolate mousse on a layer of roasted textures

Created by

  • Beverley Dunkley - Technical Advisor, Chocolate Academy™ Center, UK
level 2

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.

Recipe components

Roasted muesli


Dry roast in frying pan with thick bottom. Crumble with food processor.

  • 100g
    chopped dried apricots
  • 100g
    chopped raisins
  • 60ml
    fresh apple juice

Mix into a paste with food processor.

Melt cocoa butter at 29°C. Blend everything together and place in a 25 x
25 cm frame with a height of 0.5 cm. Chill for 1 hour and cut into squares.

Cappuccino and milk chocolate mousse

  • 50g
    egg yolks
  • 55g
    caster sugar

Whisk together.

  • 125g
    whipping cream

Add to previous mixture and heat up to 85°C.

Melt and add to previous mixture. Leave to cool.

  • 550g
    semi-whipped cream 45%

Fold into previous mixture. Set in 2-cm-high frame.

Milk chocolate glaze

  • 75g
  • 60g
    caster sugar
  • 85g

Mix and boil.

  • 8g
  • 50g
    sweetened concentrated milk

Soften gelatine and add to previous mixture together with milk.

Add to previous mixture and emulsify with hand blender. Leave to cool
and glaze at 40°C.

Lacy cocoa nib wafer

  • 200g
  • 80g
  • 80ml
    double cream (48%)

Melt together.

  • 240g
    caster sugar
  • 6g
    NH pectin

Blend together and add to previous mixture. Boil shortly to thicken.

Add to previous mixture and roll between two sheets of silicone paper.
Place in fridge to set. Remove top silicone sheet and bake at 150°C for
approx. 10 minutes. Don’t burn cocoa nibs. Remove from oven and leave
to set. Break into desired shape.