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
Roasted muesli
Ingredients: Roasted muesli
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1.8 ozRolled oats
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1.1 ozPumpkin seeds
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1.1 ozGrated coconut
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1.8 ozNibs-s502
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1.1 ozSunflower seeds
Preparation: Roasted muesli
Dry roast in frying pan with thick bottom. Crumble with food processor.
Ingredients: Roasted muesli
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3.5 ozChopped dried apricots
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3.5 ozChopped raisins
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60 mlFresh apple juice
Preparation: Roasted muesli
Mix into a paste with food processor.
Ingredients: Roasted muesli
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1.8 ozVh-9410
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1.2 ozNcb-hd706
Preparation: Roasted muesli
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
Ingredients: Cappuccino and milk chocolate mousse
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1.8 ozEgg yolks
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1.9 ozCaster sugar
Preparation: Cappuccino and milk chocolate mousse
Whisk together.
Ingredients: Cappuccino and milk chocolate mousse
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4.4 ozWhipping 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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4.2 ozCappuccino
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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1.2 lbSemi-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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2.6 ozWater
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2.1 ozCaster sugar
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3.0 ozGlucose
Preparation: Milk chocolate glaze
Mix and boil.
Ingredients: Milk chocolate glaze
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0.3 ozGelatin
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1.8 ozSweetened concentrated milk
Preparation: Milk chocolate glaze
Soften gelatine and add to previous mixture together with milk.
Ingredients: Milk chocolate glaze
Preparation: Milk chocolate glaze
Add to previous mixture and emulsify with hand blender. Leave to cool
and glaze at 40°C.
Lacy cocoa nib wafer
Ingredients: Lacy cocoa nib wafer
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7.1 ozButter
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2.8 ozGlucose
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80 mlDouble cream (48%)
Preparation: Lacy cocoa nib wafer
Melt together.
Ingredients: Lacy cocoa nib wafer
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8.5 ozCaster sugar
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0.2 ozNh pectin
Preparation: Lacy cocoa nib wafer
Blend together and add to previous mixture. Boil shortly to thicken.
Ingredients: Lacy cocoa nib wafer
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9.9 ozNibs-s502
Preparation: Lacy cocoa nib wafer
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.
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