Here's a cappuccino dessert that's not difficult to make and will make a great impression on your party table!
However, it is possible to use this mousse for verrines or even to pipe it onto pastries by letting it set a little in the cold.
The ingredients:
45g of granulated sugar
11 g of water
22 g of glucose
45g of egg yolks (about 2 and a half yolks)
8 g of instant coffee powder
3 g of gelatin + 18 g of water (powdered gelatin)
220g of milk couverture chocolate (such as Cacao Barry Ghana 40.5% or Cacao Barry Alunga)
440g of soft whipped cream
Recipe instructions for Cappuccino mousse based on pâte à bombe
1- Place the bowl of your food processor in the refrigerator, as well as the liquid cream so that they are very cold.
2- Rehydrate the gelatin: in a large bowl of cold water for sheet gelatin, with 6 times its weight in water for powder gelatin.
3 – In the cold mixing bowl, whip the cold cream until you obtain a light foam, similar in texture to shaving foam, so not compact! Keep chilled.
4 – Melt the milk chocolate in several batches in the microwave at medium power, stirring each time. It should be just melted, not "very hot". Set aside at room temperature.
5 – Make a pâte à bombe by heating the sugar, water and glucose to 110°C and then pouring it in a thin stream quite quickly over the egg yolks beaten at medium speed with the instant coffee in a food processor fitted with the whisk.
6 – Soften the rehydrated gelatin for a few seconds in the microwave and then pour it into the bowl of the robot while it is still running.
7 – When the pâte à bombe has become lukewarm, stop whisking, gradually add the melted chocolate with a whisk, then fold in the whipped cream using a spatula.
8 – Quickly use your Cappuccino foam in your molds as explained in the video!
For the quick sponge cake recipe: Click here
For the shortbread recipe: Click here
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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