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Café Liégeois (espresso) chocolate mousse

It’s recipe time this week. The holiday season has without a doubt satisfied your highest culinary desires. However, if you still have a bit of room, we have the solution!

We’re proposing you a recipe with an Espresso base for a Chocolate Mousse, inspired by Produits Laitiers.

List of necessary ingredients:

- 1/4 cup (55 ml) of milk ;

- 2 tablespoons (35 ml) of your favorite Café Liégeois ;

- 4 oz (120 g) of semisweet chocolate (Why not our Belgian partners Jeff de Bruges?);

- 2 tablespoons (30 ml) of cacao powder;

- 2 tablespoons (30 ml) of liquid honey;

- 4 egg yolks;

- 4 egg whites;

- 1 cup (250 ml) of 35% whipping cream

The preparation (Produit Laitiers source):

Step 1) In a bowl, mix your Café Liégeois in with milk. Put aside. At low heat, melt the chocolate in a bain marie (water bath technique). Slowly incorporate the coffee and milk, the cocoa powder, the sugar and the honey. Continue mixing until the mixture is homogeneous. Remove from heat and incorporate the egg yolks while vigorously whipping for at least 2 minutes.

Step 2) In an other bowl, beat the egg whites. Integrate into the chocolate/Café Liégeois mixture and mix all well. Whip the cream and fold into the mixture. Mix everything well. Pour the mousse into individual cups/plates/glass’, then refrigerate for at least 3 hours before serving.

Don’t forget a little cake or chocolate pieces to garnish your plate.
Enjoy! :)

Mousse au chocolat

Photo credit: www.atelierdeschefs.fr

 
About Café Liégeois :
Café Liégeois offers a wide range of Nespresso® compatibles capsules to customers keen on European products. Our premium coffees are currently being sold at the best possible value and the lowest price. Café Liégeois also offers services for offices in the entire Québec province.
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