Mocha hot chocolate with a chocolate slice

There’s nothing like enjoying afternoon tea with a delicious café gourmand in front of you suffused with the full-bodied Finest Belgian Chocolate taste. From the mocha drink to the chocolate mousse on top of the dark chocolate sponge: every element in this recipe harbours the intense cocoa taste of Callebaut 811 dark chocolate. It’s a full-blown chocolate symphony and the perfect pick-me-up on a stressful day.

Level:: Easy

285 g

3.6% full cream milk
25 g

Callebaut Dark Chocolate - 811 - 5kg Block
10 g

CP
4 g

cornflour
8 g

icing sugar
40 g

espresso coffee

Warm all ingredients carefully whilst stirring to 80°C. Blend in an electric mixer to create an attractive froth on top of the drink on serving.

100 g

butter
200 g

granulated sugar

Cream together.

2 g

large egg(s)
160 g

3,25% full fat milk

Separate the eggs. Stir together the milk and egg yolks. Fold into the creamed butter and sugar.

45 g

cocoa powder
5 g

baking powder
4 g

bicarbonate of soda
1 pinch

sea salt
175 g

A.P. flour

Fold in the sieved dried ingredients.

Whisk the egg whites to soft peak stage and fold through the cake batter without overworking. Bake at 180°c for 15 min.

Place a plastic acetate sheet onto a board. Place a small amount of tempered chocolate on one end of the sheet. Lay another plastic sheet on top. Using a rolling pin smooth the chocolate between the two sheets. Cut rectangles for the moist chocolate sponge to stand on to serve. Leaving some thin chocolate as a sheet to break off abstract pieces for the top decoration of the cake. Allow to set for at least 2 hours before removing the top acetate sheet.

550 g

Callebaut Milk Chocolate - 823 - 5kg Block
250 g

whipped cream

Boil the cream. Cool to 80°C. Pour onto the chocolate. Allow to stand for a few minutes. Stir well together to create a smooth emulsion. Cool to 35°C.

300 g

half whipped cream 35%

Carefully fold in.

Place a rectangle cut piece of sponge on top or a prepared chocolate rectangle. Pipe a zig zag pattern of mousse on top of the rectangle sponge. Decorate the mousse with shards of abstract broken chocolate.