Try this delicious coffee and chocolate mousse.
Thank you for reading this post, don't forget to subscribe!Guillaume Zika’s Roasted Coffee And Chocolate Mousse Recipe
INGREDIENTS
200g white chocolate
325g dark chocolate 66%
Eggs
Sugar
Milk
180g isomalt
4 bunch round mint
25g roast coffee beans
Chocolate mousse
250g milk
25g coffee bean
200g dark chocolate
115g water
2 egg yolk
37g sugar
Mint Ice Cream
500ml Milk
75g Sugar
6 Egg Yolks
100g Fresh Mint
Burnt White Chocolate
200g white chocolate
Crystallised Chocolate
180g Isomalt
125g Dark Chocolate 66%
METHOD
1 Boil the milk then pour on top of the coffee beans in a container, clean wrap and store in the fridge overnight to infuse.
2 Mix egg yolk and sugar together. strain the coffee beans from the milk, boil the milk then pour on top of the egg mix. Transfer to a thermomix then cook for 8min at 80 degrees. When cooked, pour on top of the chocolate and add the water. Cool down on ice then blitz again. Feel up a foam gun with the mix then charge with one gas. keep on ice.
Mint Ice Cream
1 Pick 100g of fresh mint (keep the stem), blanch for 10 seconds in boiling salted water. Cool on ice then press the mint to remove all the excess water. Keep aside in the fridge.
2 Boil milk then pour over the stem of the mint and infuse for 30mins.
3 In a separate bowl mix the sugar with egg yolks. Strain the milk, bring to the boil again and then mix with the sugar and egg mixture. Cook in a thermomix for 8mins at 80 degrees then add the mint leaves. Cook for a further 4mins at 80 degrees on full power. Freeze in a paco jet container and spin to use.
Burnt White Chocolate
1 Put white chocolate on a tray lined with baking paper and put in a oven at 170 degrees. Every 3 minutes turn the chocolate until is becomes a dark brown colour. Set in the fridge then blitz to break it up. Keep in the fridge.
Crystallised Chocolate
1 Melt the isomalt in a pan until it stops bubbling, add the chocolate and lay flat on a tray. Cool down then blitz. Keep in the freezer.
Finish
1 Quenelle 1 scoop of mint ice cream on the bottom of a bowl, cover with the chocolate mousse. Sprinkle with burnt white chocolate and crystallised chocolate.
The Carousel thanks The Cottage Point Inn’s resident head chef Guillaume Zika for this recipe.
