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White Chocolate Mousse

DIFFICULTY
4H20m

The crispy cat-tongue wafer welcomes the creamy and velvety mousse. A delicious contrast.
Ingredients
  • 7.0 oz white chocolate
  • 0.2 oz sugar
  • 2 egg yolks
  • 4.4 oz liquid cream
  • 3.5 oz whipped cream
  • 1.7 fl oz espresso coffee
  • 0.3 fl oz coffee liqueur
  • 0.2 oz gelatin
Preparation

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 194 °F 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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