Cafe Crokine brings the flavour of coffee to life in this recipe. With it's fresh coffee taste and cocoa nib crunch it creates an inviting coffee experience.Cafe Crokine brings the flavour of coffee to life in this recipe. With it's fresh coffee taste and cocoa nib crunch it creates an inviting coffee experience.Cafe Crokine brings the flavour of coffee to life in this recipe. With it's fresh coffee taste and cocoa nib crunch it c...
- Shelf life:
- 2-3 days in a fridge
- Conservation:
- 5c
Coffee Centre
Ingredients: Coffee Centre
Preparation: Coffee Centre
Warm the cafe crokine.
Ingredients: Coffee Centre
-
100 gwhipping cream
Preparation: Coffee Centre
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.
Tools
- Saucepan
- Piping Bag
- Bowl(s)
Milk Chocolate Mousse
Ingredients: Milk Chocolate Mousse
-
270 gwhipping cream
-
70 gglucose
Preparation: Milk Chocolate Mousse
Bring the cream and glucose to the boil.
Ingredients: Milk Chocolate Mousse
Preparation: Milk Chocolate Mousse
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.
Tools
- Saucepan
- Whisk
- Bowl(s)
- Palette knife
- Cacao Barry cocoa pods mold
Coffee Base
Ingredients: Coffee Base
Preparation: Coffee Base
Warm up the cafe crokine.
Ingredients: Coffee Base
Preparation: Coffee Base
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.
Tools
- Bowl(s)
- Offset spatula
- Palette knife
Chocolate Glaze
Ingredients: Chocolate Glaze
-
330 gSemi-whipped whipping cream (35% fat content)
Preparation: Chocolate Glaze
Bring the whipping cream and glucose to the boil.
Ingredients: Chocolate Glaze
Preparation: Chocolate Glaze
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.
Ingredients: Chocolate Glaze
-
105 gsoftened unsalted butter
Preparation: Chocolate Glaze
Add the soften butter and emulsify.
Avoid adding in air bubbles into the glaze.
Tools
- Saucepan
Decoration
Ingredients: Decoration
Preparation: Decoration
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.
Tools
- Bowl(s)
- Offset spatula
- Palette knife
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