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.

Roasted muesli

Ingredients Preparation
  • 50g
    rolled oats
  • 30g
    pumpkin seeds
  • 30g
    grated coconut
  • 50g
  • 30g
    sunflower seeds

Dry roast in frying pan with thick bottom. Crumble with food processor.

  • 100g
    chopped dried apricots
  • 100g
    chopped raisins
  • 60ml
    fresh apple juice

Mix into a paste with food processor.

  • 50g
  • 35g

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 Preparation
  • 50g
    egg yolks
  • 55g
    caster sugar

Whisk together.

  • 125g
    whipping cream

Add to previous mixture and heat up to 85°C.

  • 120g
  • 250g

Melt and add to previous mixture. Leave to cool.

  • 550g
    semi-whipped cream 45%

Fold into previous mixture. Set in 2-cm-high frame.

Milk chocolate glaze

Ingredients Preparation
  • 75g
  • 60g
    caster sugar
  • 85g

Mix and boil.

  • 8g
  • 50g
    sweetened concentrated milk

Soften gelatine and add to previous mixture together with milk.

  • 150g

Add to previous mixture and emulsify with hand blender. Leave to cool
and glaze at 40°C.

Lacy cocoa nib wafer

Ingredients Preparation
  • 200g
  • 80g
  • 80ml
    double cream (48%)

Melt together.

  • 240g
    caster sugar
  • 6g
    NH pectin

Blend together and add to previous mixture. Boil shortly to thicken.

  • 280g

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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