Capriccio with Chocolate and Coffee Mousse and Brazil Nut thins <em>Capriccio</em> with Chocolate and Coffee Mousse and Brazil Nut thins Savour the soft, sweet chocolate mousse, and the crisp nuttiness of these delicious thins. 0

Capriccio with Chocolate and Coffee Mousse and Brazil Nut thins

Savour the soft, sweet chocolate mousse, and the crisp nuttiness of these delicious thins.

Preparation (6 persons)

For the mousse

  • Break up the chocolate into pieces and melt it in a saucepan
  • Add the cream to the melted chocolate, 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 add them to the mixture
  • Cool in the fridge for at least 4 hrs

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
  • Add the Capriccio (40ml), mix into the dough and place in the fridge
  • Spread the dough on a piece of greased baking paper with your fingers and bake in the oven at 180° for 8 minutes 
  • Serve the mousse with the thins and a Capriccio Grand Cru  

 

Accessories for this recipe

Ritual Cappuccino
$ 35.00

Characteristic

Difficult
Difficulty
Difficult
Preparation
PT30M25 min. (+4 hours to 12 hours cooling time)
Material
1 mixer / blender
1 oven
1 bowl
1 Cappuccino cup (170 ml )

Ingredients

  • 6 capsules of Grand Cru Capriccio

For the mousse

  • 3 200 g of dark chocolate (70%)
  • 4 200 ml of cream
  • 5 20 g of butter
  • 1 capsule of Grand Cru Capriccio
  • 7 50 g of icing sugar
  • 3 eggs

For the Brazil nut thins

  • 2 eggs white
  • 11 50 g of plain flour
  • 12 50 g of sugar
  • 50 g of melted butter
  • 40 g of roughly chopped Brazil Nuts
  • 1 capsule of Grand Cru Capriccio