You'd think it's an ice cream but this cone really contains some Finest Belgian Dark Chocolate Recipe N° 811 combined with a chantilly based on the perfect marriage of coffee and mascarpone. Add some salted caramel Crispearls™ and decorate with Chocolate Stars for a dessert that both looks and tastes great. The liquid croissant side dish makes this dessert complete.

Level:: Easy

500 g

35% cream
500 g

Mascarpone
15 g

Instant coffee
100 g

Sugar

Whip together.

30 g

Toasted flour
200 g

Milk
200 g

35% cream

Mix together and leave to infuse. Then strain.

100 g

Sugar
250 g

Egg yolks
10 g

Yeast

Mix into previous mixture and heat to 82°C. Leave to cool and froth.

Q.S.

Callebaut Chocolate - Dark Recipe N° 811 54.5% - callets - 10kg
Q.S.

Chd-25-19574
Q.S.

Chw-25-19617
Q.S.

Chm-25-19616
Q.S.

Cef-cc-caram

Cover the inside of an ice cream cone in tempered dark chocolate Callebaut® 811, sprinkle some salted caramel Crispearls™ inside and leave to set. Pipe mascarpone and coffee chantilly on top. Serve the frothed liquid croissant in a cup or bowl and arrange some dark shavings on top. Decorate both dishes with Chocolate Stars.