Milk Chocolate & Coffee Mousse
Medium
Makes: 6 yield
Cafe Crokine brings the flavour of coffee to life in this recipe. With it's fresh coffee taste and cocoa nib crunch it creates an inviting coffee experience.
Cafe Crokine brings the flavour of coffee to life in this recipe. With it's fresh coffee taste and cocoa nib crunch it creates an inviting coffee experience.
Shelf life:
2-3 days in a fridge
Conservation:
5c
Containing: 5 Components
Demonstration video<span>Milk Chocolate & Coffee Mousse</span>

Coffee Centre

Ingredients: Coffee Centre

  • 200 g
    Cacao Barry Cafe Crokine

Preparation: Coffee Centre

Warm the cafe crokine.

Ingredients: Coffee Centre

  • 100 g
    whipping cream

Preparation: Coffee Centre

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.

Tools

  • Saucepan
  • Piping Bag
  • Bowls

Milk Chocolate Mousse

Ingredients: Milk Chocolate Mousse

  • 270 g
    whipping cream
  • 70 g
    glucose

Preparation: Milk Chocolate Mousse

Bring the cream and glucose to the boil.

Ingredients: Milk Chocolate Mousse

  • 480 g
    Callebaut Power 41 Milk Chocolate Callets

Preparation: Milk Chocolate Mousse

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.

Tools

  • Saucepan
  • Whisk
  • Bowls
  • Palette knife
  • Cacao Barry cocoa pods mold

Coffee Base

Ingredients: Coffee Base

  • 50 g
    Cacao Barry Cafe Crokine

Preparation: Coffee Base

Warm up the cafe crokine.

Ingredients: Coffee Base

  • 150 g
    Callebaut® Finest Belgian Dark Chocolate 811

Preparation: Coffee Base

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.

Tools

  • Bowls
  • Offset spatula
  • Palette knife

Chocolate Glaze

Ingredients: Chocolate Glaze

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

Preparation: Chocolate Glaze

Bring the whipping cream and glucose to the boil.

Ingredients: Chocolate Glaze

  • 300 g
    Callebaut® Finest Belgian Dark Chocolate 811

Preparation: Chocolate Glaze

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.

Ingredients: Chocolate Glaze

  • 105 g
    softened unsalted butter

Preparation: Chocolate Glaze

Add the soften butter and emulsify.

Avoid adding in air bubbles into the glaze.

Tools

  • Saucepan

Decoration

Ingredients: Decoration

  • 300 g
    Callebaut® Finest Belgian Dark Chocolate 811

Preparation: Decoration

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.

Tools

  • Bowls
  • Offset spatula
  • Palette knife

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