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Lavazza
White Chocolate Coffee Mousse

White Chocolate Coffee Mousse

THE PERFECT COMBINATION OF COFFEE AND WHITE CHOCOLATE

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DIFFICULTY
Medium
Enjoy the delicious blend of creamy, velvety mousse and the crunchy wafer of a Lingua di Gatto biscuit.

PREPARATION
Cut the chocolate into small pieces.
Place the chocolate in a bowl and melt in a bain-marie.
Mix the egg yolks with the sugar.
Put the double cream into a pan and bring to the boil.
Soften the gelatin in cold water.
Add the unbeaten yolks to the heated cream and cook up to a temperature of 90°C (194°F) until the cream is velvety. Do not boil.
Add the squeezed gelatin, Borghetti coffee liqueur and coffee.
Mix well and allow to cool without thickening.
Add in the whipped cream, and mix well.
Place in the fridge for at least 4 hours before using.

PRESENTATION
Use a scoop to form little balls and put them in the biscuit cone.
Serve with coffee cream and white chocolate, and decorate with fruit.

This recipe can also be prepared with espresso coffee.

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INGREDIENTS
For 6 servings


  • 7oz white chocolate
  • 1 tsp sugar
  • 2 egg yolks
  • 4oz double cream
  • 3.5oz whipped cream
  • 2oz strong brew filter coffee
  • 1,5 tsp Coffee liqueur
  • 1 sheet gelatin
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Cono di lingua di gatto

Difficulty:
Low

Preparation time:
20 minutes

Ingredients for 6 servings:
100 gr (3.5 oz) icing sugar
80 ml (2.8 oz) egg white
107 gr (3.8 oz) flour
80 gr (2.8 oz) melted butter
50 gr (1.8 oz) almonds
50 gr (1.8 oz) vanillin powder

Preparation:
Finely chop the almonds.
Put the flour, sugar, almonds and vanillin powder into a bowl and mix together.
Add the egg white and blend using a whisk.
Add the melted butter and mix altogether with a whisk until the mixture is smooth and even.
Put into the fridge for 30 minutes.

Preheat the oven to 200°C (392°F).
Cover a baking tray with a sheet of baking paper.
Spread a spoonful of mixture — 1/16 inch (2mm) thick and 3 1/8 inches (8cm) in diameter — over the baking sheet.
Bake in the oven for about 1 minute and 30 seconds, until the wafer surface starts to brown.

Wrap around the bottom of a bottle to form a cone.


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