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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50 grolled oats
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30 gpumpkin seeds
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30 ggrated coconut
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30 gsunflower seeds
Preparation: Roasted muesli
Dry roast in frying pan with thick bottom. Crumble with food processor.
Ingredients: Roasted muesli
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100 gchopped dried apricots
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100 gchopped raisins
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60 mlfresh apple juice
Preparation: Roasted muesli
Mix into a paste with food processor.
Ingredients: Roasted muesli
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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50 gegg yolks
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55 gcaster sugar
Preparation: Cappuccino and milk chocolate mousse
Whisk together.
Ingredients: Cappuccino and milk chocolate mousse
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125 gwhipping cream
Preparation: Cappuccino and milk chocolate mousse
Add to previous mixture and heat up to 85°C.
Ingredients: Cappuccino and milk chocolate mousse
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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550 gsemi-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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75 gwater
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60 gcaster sugar
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85 gglucose
Preparation: Milk chocolate glaze
Mix and boil.
Ingredients: Milk chocolate glaze
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8 ggelatin
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50 gsweetened 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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200 gbutter
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80 gglucose
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80 mldouble cream (48%)
Preparation: Lacy cocoa nib wafer
Melt together.
Ingredients: Lacy cocoa nib wafer
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240 gcaster sugar
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6 gNH pectin
Preparation: Lacy cocoa nib wafer
Blend together and add to previous mixture. Boil shortly to thicken.
Ingredients: Lacy cocoa nib wafer
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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