Cone and cup

You'd think it's an ice cream but this cone really contains some Finest Belgian Dark Chocolate Recipe N° 811 combined with a chantilly based on the perfect marriage of coffee and mascarpone. Add some salted caramel Crispearls™ and decorate with Chocolate Stars for a dessert that both looks and tastes great. The liquid croissant side dish makes this dessert complete.

Level:: Easy

1.1 lb

35% cream
1.1 lb

mascarpone
0.5 oz

instant coffee
3.5 oz

sugar

Whip together.

1.1 oz

toasted flour
7.1 oz

milk
7.1 oz

35% cream

Mix together and leave to infuse. Then strain.

3.5 oz

sugar
8.8 oz

egg yolks
0.4 oz

yeast

Mix into previous mixture and heat to 82°C. Leave to cool and froth.

Q.S.

Callebaut 811
Q.S.

CHD-25-19574
Q.S.

CHW-25-19617
Q.S.

CHM-25-19616
Q.S.

CEF-CC-CARAM

Cover the inside of an ice cream cone in tempered dark chocolate Callebaut® 811, sprinkle some salted caramel Crispearls™ inside and leave to set. Pipe mascarpone and coffee chantilly on top. Serve the frothed liquid croissant in a cup or bowl and arrange some dark shavings on top. Decorate both dishes with Chocolate Stars.