Chocolate Blancmange with Cappuccino Sauce
Baking and Desserts | French cuisine
⏳ Time
4 hours 40 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Chocolate blancmange with cappuccino sauce
Ingredients
- Liquid dark chocolate - 7.1 oz
- Cream (40%) - 18 fl oz
- Milk - 11 fl oz
- Egg white - 5 pieces
- Granulated sugar - 3.5 oz
- Corn Starch - 1 teaspoon
- Gelatin - 2 teaspoons
- Instant coffee - 6 teaspoons
Step by Step guide
Step 1
Crush the chocolate.
Step 2
In a saucepan, pour in 275 ml of milk and 275 ml of cream, heat without boiling.
Step 3
In a bowl, whisk the egg yolks, 75 g of sugar, and cornstarch. Sprinkle in the gelatin and mix.
Step 4
Add the chocolate pieces to the hot cream mixture, wait for it to melt completely, and pour into the egg mixture while continuously whisking. The mixture should be thick and homogeneous, without lumps.
Step 5
Place the prepared chocolate cream over low heat and cook, stirring constantly, until the mixture thickens, about 3–4 minutes.
Step 6
Pour the chocolate mixture into molds, cover with plastic wrap, and refrigerate for 4 hours.
Step 7
Heat 55 ml of milk, stir in 1 tablespoon of sugar and the instant coffee. Remove from heat, cool, transfer to another container, add 275 g of cream, and whip.
Step 8
Unmold the mousse and place a dollop of cappuccino foam on top of each.
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