Milk Chocolate & Coffee Mousse

Warm the cafe crokine.

Bring the cream to the boil.

Pour over the cafe crokine and mix together.

Place into a piping bag and pipe into the silicon mould.

Freeze.

Bring the cream and glucose to the boil.

Pour it over the Power 41% chocolate and allow it to sit for a minute.

Emulsify the chocolate and cream together and then cool to 30c.

Whip up the cream to soft peak.

Fold the whipped cream through the chocolate base.

Pipe into the mousse halfway up the silicon moulds.

Place the cafe crokine insert into the mousse.

Pipe more mousse on top and then smooth off.

Freeze.

Warm up the cafe crokine.

Temper the 811 chocolate and then fold through the coffee Crokine.

Smooth on to an acetate sheet -allow to set.

Then use a cutter slightly bigger than the base of your mousse and cut out.

Place into the fridge to set.

Bring the whipping cream and glucose to the boil.

Place the 811 chocolate callets into a jug.

Pour the cream over the top of the chocolate and then use a hand blender to emulsify.

Add the soften butter and emulsify.

Avoid adding in air bubbles into the glaze.

Temper the Callebaut  811 dark chocolate.

Spread a thin layer of chocolate onto the texture sheet.

Allow to set.

Break into small even size pieces to decorate the  top of the mousse.