Fortina and arabica mousse
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.
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Recipe components
Chocolate sponge
| Ingredients | Preparation |
|---|---|
| Beat together. |
| Sieve and fold in. |
| Mix in (cold). |
| 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
| Ingredients | Preparation |
|---|---|
| Heat to 60°C and mix with a hand mixer. Melt at 50°C and add to the egg mixture. |
| Fold in delicately. |
Arabica crémeux
| Ingredients | Preparation |
|---|---|
| Bring to the boil and leave to infuse. |
| Mix in and heat to 85°C under continuous stirring. |
| Mix in. |
Dress in Flexipan® half-spheres n°1489 and put in the freezer. | |
Coffee gel sauce
| Ingredients | Preparation |
|---|---|
| Bring to the boil together. |
| Mix in. |
