Capriccio Chocolate and Coffee Mousse and Brazil Nut Mousse

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

Icon - Inspiration - Level
Icon - Time 25 min. Icon - Level Difficult

Here is what you need

Ingredients

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  • capsules of Grand Cru Capriccio
  • For the mousse
  • 200 g of dark chocolate (70%)
  • 200 ml of cream
  • 20 g of butter
  • capsule of Grand Cru Capriccio
  • 50 g of icing sugar
  • eggs
  • For the Brazil nut thins
  • eggs white
  • 50 g of plain flour
  • 50 g of sugar
  • 50 g of melted butter
  • 40 g of roughly chopped brazil nuts
  • capsule of Grand Cru Capriccio
  • mixer / blender
  • oven
  • bowl
  • Cappuccino cup (170 ml / 6 oz)

Materials

  • mixer / blender
  • oven
  • bowl
  • Cappuccino cup (170 ml / 6 oz)

Let's make it!

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

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Capriccio 5 Chart - Intensity
Capriccio 5 Chart - Intensity

Capriccio Chocolate and Coffee Mousse and Brazil Nut Mousse

  • Icon - Time 25 min.
  • Icon - Level Difficult

Materials

  • mixer / blender
  • oven
  • bowl
  • Cappuccino cup (170 ml / 6 oz)

Recommended Nespresso coffees

Ingredients

  • capsules of Grand Cru Capriccio
  • For the mousse
  • 200 g of dark chocolate (70%)
  • 200 ml of cream
  • 20 g of butter
  • capsule of Grand Cru Capriccio
  • 50 g of icing sugar
  • eggs
  • For the Brazil nut thins
  • eggs white
  • 50 g of plain flour
  • 50 g of sugar
  • 50 g of melted butter
  • 40 g of roughly chopped brazil nuts
  • capsule of Grand Cru Capriccio

Inspirations

Icon - Inspiration - Level

Let's make it!

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

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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