Milk Chocolate & Coffee Mousse
Cafe Crokine brings the flavour of coffee to life in this recipe. With it's fresh coffee taste and cocoa nib crunch it creates an inviting coffee experience.
Recipe
- Julie Sharp - UK & Ireland Head of Chocolate Academy
Coffee Centre
| ingredients | preparation |
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Warm the cafe crokine. |
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Bring the cream to the boil. |
Pour over the cafe crokine and mix together. |
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Place into a piping bag and pipe into the silicon mould. |
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Freeze. |
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Milk Chocolate Mousse
| ingredients | preparation |
|---|---|
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Bring the cream and glucose to the boil. |
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Pour it over the Power 41% chocolate and allow it to sit for a minute. |
Emulsify the chocolate and cream together and then cool to 30c. |
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Whip up the cream to soft peak. |
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Fold the whipped cream through the chocolate base. |
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Pipe into the mousse halfway up the silicon moulds. |
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Place the cafe crokine insert into the mousse. |
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Pipe more mousse on top and then smooth off. |
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Freeze. |
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Coffee Base
| ingredients | preparation |
|---|---|
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Warm up the cafe crokine. |
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Temper the 811 chocolate and then fold through the coffee Crokine. |
Smooth on to an acetate sheet -allow to set. |
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Then use a cutter slightly bigger than the base of your mousse and cut out. |
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Place into the fridge to set. |
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Chocolate Glaze
| ingredients | preparation |
|---|---|
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Bring the whipping cream and glucose to the boil. |
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Place the 811 chocolate callets into a jug. |
Pour the cream over the top of the chocolate and then use a hand blender to emulsify. |
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Add the soften butter and emulsify. |
Avoid adding in air bubbles into the glaze. |
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Decoration
| ingredients | preparation |
|---|---|
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Temper the Callebaut 811 dark chocolate. |
Spread a thin layer of chocolate onto the texture sheet. |
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Allow to set. |
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Break into small even size pieces to decorate the top of the mousse. |
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