Mocha hot chocolate with a chocolate slice
There’s nothing like enjoying afternoon tea with a delicious café gourmand in front of you suffused with the full-bodied Finest Belgian Chocolate taste. From the mocha drink to the chocolate mousse on top of the dark chocolate sponge: every element in this recipe harbours the intense cocoa taste of Callebaut 811 dark chocolate. It’s a full-blown chocolate symphony and the perfect pick-me-up on a stressful day.
- Level:
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Easy
Mocha drink
Ingredients: Mocha drink
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10.1 oz3.6% full cream milk
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0.4 ozCP
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0.1 ozcornflour
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0.3 ozicing sugar
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1.4 ozespresso coffee
Preparation: Mocha drink
Warm all ingredients carefully whilst stirring to 80°C. Blend in an electric mixer to create an attractive froth on top of the drink on serving.
Rich chocolate cake
Ingredients: Rich chocolate cake
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3.5 ozbutter
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7.1 ozgranulated sugar
Preparation: Rich chocolate cake
Ingredients: Rich chocolate cake
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0.1 ozlarge egg(s)
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5.6 oz3,25% full fat milk
Preparation: Rich chocolate cake
Separate the eggs. Stir together the milk and egg yolks. Fold into the creamed butter and sugar.
Ingredients: Rich chocolate cake
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1.6 ozcocoa powder
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0.2 ozbaking powder
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0.1 ozbicarbonate of soda
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1 pinchsea salt
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6.2 ozA.P. flour
Preparation: Rich chocolate cake
Fold in the sieved dried ingredients.
Whisk the egg whites to soft peak stage and fold through the cake batter without overworking. Bake at 180°c for 15 min.
Chocolate millefeuille strips
Place a plastic acetate sheet onto a board. Place a small amount of tempered chocolate on one end of the sheet. Lay another plastic sheet on top. Using a rolling pin smooth the chocolate between the two sheets. Cut rectangles for the moist chocolate sponge to stand on to serve. Leaving some thin chocolate as a sheet to break off abstract pieces for the top decoration of the cake. Allow to set for at least 2 hours before removing the top acetate sheet.
Chocolate mousse
Ingredients: Chocolate mousse
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8.8 ozwhipped cream
Preparation: Chocolate mousse
Boil the cream. Cool to 80°C. Pour onto the chocolate. Allow to stand for a few minutes. Stir well together to create a smooth emulsion. Cool to 35°C.
Ingredients: Chocolate mousse
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10.6 ozhalf whipped cream 35%
Preparation: Chocolate mousse
Carefully fold in.
Assembly
Place a rectangle cut piece of sponge on top or a prepared chocolate rectangle. Pipe a zig zag pattern of mousse on top of the rectangle sponge. Decorate the mousse with shards of abstract broken chocolate.
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