White Chocolate Mousse

DIFFICULTY
4H20m

The crispy cat-tongue wafer welcomes the creamy and velvety mousse. A delicious contrast.
Ingredients
  • 200 g white chocolate
  • 5 g sugar
  • 2 egg yolks
  • 125 g liquid cream
  • 100 g whipped cream
  • 50 ml espresso coffee
  • 10 ml coffee liqueur
  • 5 g gelatine
Preparation

Cut the chocolate into pieces. Put it in a bowl and melt it in a bain-marie. Stir the egg yolks with the sugar. Pour the cream in a saucepan and bring it to the boil. Soak the gelatine in cold water. Combine the beaten yolks with boiled cream and cook up to 90°C without boiling until the cream is velvety. Pour the cream on the white chocolate, loosely stirring with a whisk. Then combine the drained gelatine, the coffee liqueur and the coffee. Stir well and let it cool, without setting. Then, mix the whipped cream thoroughly. Refrigerate for at least 4 hours before enjoying.

PRESENTATION

Scoop up the mousse and put it in cat-tongue cones. Serve with a coffee cream and decorate with wild berries. We recommend using espresso coffee for this recipe.

Method

Cut the chocolate into pieces.

Put it in a bowl and melt it in a bain-marie.

Mix the egg yolks with the sugar.

Pour the cream in a saucepan and bring it to a boil.

Soak the gelatine in cold water.

Combine the beaten yolks with boiled cream and cook up to 90°C without boiling until the cream is velvety.

Pour the cream on the white chocolate, loosely stirring with a whisk.

Next, combine the drained gelatine, the coffee liqueur and the coffee.

Stir well and let it cool without setting.

Then mix the whipped cream thoroughly.

Refrigerate for at least 4 hours before enjoying.

 

 

Presentation

Scoop up the mousse and put it in cat-tongue cones.

Serve with a coffee cream and decorate with wild berries.

 

We recommend using espresso coffee for this recipe.

 

 

The ideal coffee for this recipe

Divino

Velvety, with a refined and chocolaty flavour

A blend of premium Robusta and Arabica, for a velvety espresso with notes of chocolate and liqueur accompanied by hints of dried fruits. Divine caffeine.

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