White Chocolate Mousse

DIFFICULTY
4H20m

The crispy cat-tongue wafer welcomes the creamy and velvety mousse. A delicious contrast.
Ingredients
  • 200 g (7.0 oz) white chocolate
  • 6 g (0.2 oz) sugar
  • 2 egg yolks
  • 230 ml (4.4 fl oz) liquid cream
  • 100 ml (3.5 fl oz) whipped cream
  • 50 ml (1.7 fl oz) espresso coffee
  • 9 ml (0.3 fl oz) coffee liqueur
  • 6 g (0.2 oz) gelatine
Preparation

Method

Cut the chocolate into pieces.

Put the chocolate into a bowl, then melt it in a water bath.

Mix the egg yolks with the sugar.

Pour the cream into a saucepan and bring to a boil.

Soak the gelatine in cold water.

Combine the beaten yolks with the boiled cream and cook up to 90°C (194°F) without boiling until the cream is velvety.

Pour the cream onto the white chocolate, loosely stirring with a whisk.

Next, combine the drained gelatine, coffee liqueur and 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 the mousse into cat-tongue cones.

Serve with a coffee cream and decorate with wild berries.

 

We recommend using espresso coffee for this recipe.

 

 

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