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Capriccio with chocolate and coffee mousse and Brazil nut thins



COOLING TIME: 4 to 12 hrs.


INGREDIENTS: 6 Capriccio capsules (6 x 40 ml).

For the mousse: 200 g (7.1 oz.) 70% dark chocolate - 200 ml (7 fl. oz.) whipping cream - 20 g (0.7 oz.) butter - 1 Capriccio capsule (40 ml or 4 tablespoons) - 50 g (1.8 oz.) icing sugar - 3 eggs. For the Brazil nut thins: 2 egg whites - 50 g (1.8 oz.) plain flour - 50 g (1.8 oz.) sugar - 50 g (1.8 oz.) melted butter - 40 g (1.4 oz.) roughly chopped Brazil nuts - 1 Capriccio capsule (40 ml).

For the mousse, break up the chocolate into pieces and place in a bowl. Bring the cream to the boil and pour it on top. Add the butter and whisk until the mixture is smooth. Separate the egg yolks from the egg whites, beat the yolks with the sugar and add them to the melted chocolate along with a capsule of Capriccio coffee. Whip the egg whites until they are stiff and carefully fold them into the mixture. Cool in the fridge for at least 4 hours.

For the Brazil nut thins, lightly whisk the egg whites until they start to foam and then add the flour, sugar, butter and Brazil nuts. Open the Capriccio capsule to access the coffee powder. Mix into the dough and place in the fridge.

Spread the dough on a piece of greased baking paper with your fingers and cook in the oven at 180°C (gas mark 6) for 8 minutes. Serve the mousse with the thins and a Capriccio Grand Cru.


Production : Marie Leteuré, Stylist : Élodie Rambaud, Photography : Jérôme Bilic




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