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.
Recipe
Mocha drink
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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. |
Rich chocolate cake
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Cream together. |
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Separate the eggs. Stir together the milk and egg yolks. Fold into the creamed butter and sugar. |
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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. |
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Chocolate millefeuille strips
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. |
Chocolate mousse
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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. |
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Carefully fold in. |
Assembly
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. |