Milk Chocolate & Coffee Mousse

Chocolate and coffee are a classic combination as the flavours pair really well together. 

Recipe

Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Coffee Centre

Ingredients Preparation
  • 200g
    Cacao Barry Cafe Crokine

Warm the cafe crokine.

  • 100g
    whipping cream

Bring the cream to the boil.

Pour over the cafe crokine and mix together.

Place into a piping bag and pipe into the silicon mould.

Freeze.

Milk Chocolate Mousse

Ingredients Preparation
  • 270g
    whipping cream
  • 70g
    glucose

Bring the cream and glucose to the boil.

  • 480g
    Callebaut Power 41 Milk Chocolate Callets

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.

Whip up the cream to soft peak.

Fold the whipped cream through the chocolate base.

Pipe into the mousse halfway up the silicon moulds.

Place the cafe crokine insert into the mousse.

Pipe more mousse on top and then smooth off.

Freeze.

Coffee Base

Ingredients Preparation
  • 50g
    Cacao Barry Cafe Crokine

Warm up the cafe crokine.

  • 150g
    Callebaut® Finest Belgian Dark Chocolate 811

Temper the 811 chocolate and then fold through the coffee Crokine.

Smooth on to an acetate sheet -allow to set.

Then use a cutter slightly bigger than the base of your mousse and cut out.

Place into the fridge to set.

Chocolate Glaze

Ingredients Preparation
  • 330g
    Semi-whipped whipping cream (35% fat content)

Bring the whipping cream and glucose to the boil.

  • 300g
    Callebaut® Finest Belgian Dark Chocolate 811

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.

  • 105g
    softened unsalted butter

Add the soften butter and emulsify.

Avoid adding in air bubbles into the glaze.

Decoration

Ingredients Preparation
  • 300g
    Callebaut® Finest Belgian Dark Chocolate 811

Temper the Callebaut  811 dark chocolate.

Spread a thin layer of chocolate onto the texture sheet.

Allow to set.

Break into small even size pieces to decorate the  top of the mousse.

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