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

500 g

35% cream
500 g

mascarpone
15 g

instant coffee
100 g

sugar

Whip together.

30 g

toasted flour
200 g

milk
200 g

35% cream

Mix together and leave to infuse. Then strain.

100 g

sugar
250 g

egg yolks
10 g

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.