Capriccio with chocolate and coffee mousse and brazil nut thins <em>Capriccio</em> with chocolate and coffee mousse and brazil nut thins Savour the deep pleasure of soft, yielding sweet chocolate mousse, and the crisp nuttiness of these delicious thins. 0

Capriccio with chocolate and coffee mousse and brazil nut thins

Savour the deep pleasure of soft, yielding 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.
  • Separated 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 as the mousse with the thins and a Capriccio Grand Cru.  

 

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Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M25 min. (+4 hours to 12 hours cooling time)
Material
1 mixer / blender
1 oven
1 bowl
1 Cappuccino cup (170 ml / 6 oz)

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
<em>Capriccio</em>
Capriccio
Intensity : 5
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