Recipe

Milk Chocolate Coffee Mousse In A Cocoa Nib Florentina Cup Recipe

Add Step-by-Step Photos	Ragnarokx23 / All my dishes 1 year, 1 month ago This dessert gives a smooth texture from the mousse and a crunch from the florentina cup. Prep:10m Cook:10m Servings:12	Ragnarokx23
	crunchy smooth small simple dessert

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Ingredients

Milk Chocolate Coffee Mousse:

3 cups heavy cream

6 egg yolks 1/3 cup honey

1/4 cup coffee liqueur

10 oz milk chocolate (0.63 lb)

4 oz sweet dark chocolate (0.25 lb)

Cocoa Nib Florentina Cups:

7 oz unsalted butter (0.44 lb)

10 oz sugar (0.63 lb)

3 oz honey (0.19 lb)

3 oz heavy cream (0.19 lb)

12 oz sliced almonds (0.75 lb)

2 oz finely ground almonds or hazelnuts (0.13 lb)

2 oz bread flour (0.13 lb)

Directions

For the mousse. whip the heavy cream to soft peaks and set aside

Whip the egg yolks to ribbon stage

Heat the honey until it starts to boil and quickly whip it into the egg yolks until the egg mixture is fluffy and no longer warm

Stir in the coffee liqueur.

Melt the both of the chocolate in a double boiler until melted.

Incorporate the warm chocolate into the egg yolk mixture.

Fold the heavy cream into the egg yolk mixture.

For the florentina cups. Boil the butter, sugar, honey, and heavy cream until it has reached a temperature of 240. Do not over stir this mixture, it will crystalize if you do.

Once it has hit a temperature of 240. Crush the sliced almonds in your hand and add it into the mixture.

Also add in you ground almonds or hazelnuts, cocoa nib, and bread flour and mix together.

Use a tablespoon to scoop the florentina batter on to a silpat and mash it flat to get a circle. Bake at 375F until brown.

When removing the florentina cups off the silpat let it rest until it is ready to be pliable and will not fall apart. Use a metal spatula to get the florentina off and mold over a ladle or bowl. If the florentina has fully set you can return it to the oven to let it melt down again and mold.

After you have shaped the cups take the mousse and pipe it into the cups. And you can make whip cream to top off the chocolate coffee mousse.

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Comments

trigger 1 year, 1 month ago said:
I am so glad you are continuing your culinary education and you have plans to work in that field.

Thank you for your High Five on my Eggplant With Spinach And Apple Wood Bacon And Goat Cheese recipe.
Your rating is appreciated.
Michael

trigger 1 year, 1 month ago said:
P.S. Flagged as beautiful too. I love the added swirls on the plate.

greekgirrrl 1 year, 1 month ago said:
Beautiful!

annieamie 1 year ago said:
Omg, what a fabulous recipe! I can taste this now! Thanks to you even my imagination is going to get fat! Great recipe!!!!!