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    White Chocolate Mousse

    DIFFICULTIES
    4H20m

    The crispy cat-tongue wafer welcomes the creamy and velvety mousse. A delicious contrast.
    Ingredients
    • 200 g white chocolate 5 g sugar 2 egg yolks 125 g liquid cream
    • 100 g whipped cream 50 ml espresso coffee 10 ml coffee liqueur 5 g gelatine
    Preparation

    Cut the chocolate into pieces. Put it in a bowl and melt it in a bain-marie. Stir the egg yolks with the sugar. Pour the cream in a saucepan and bring it to the boil. Soak the gelatine in cold water. Combine the beaten yolks with boiled cream and cook up to 90°C without boiling until the cream is velvety. Pour the cream on the white chocolate, loosely stirring with a whisk. Then 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.

    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 90°C 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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