White Mocha Mousse
jbc
CATEGORIES
INGREDIENTS
  • 300 g white chocolate
  • 500 ml heavy cream
  • 200 ml milk
  • 5 tbsp coffee beans
  • Creme de Cacao
DIRECTIONS
  1. Mix coarsely ground coffee beans with some liquid heavy cream and chill for at least 6 hours in the refrigerator. Then pour through a tea strainer. Heat chocolate, milk and heavy cream in a double boiler (do not allow it to become too hot). Then add Creme de Cacao to taste. Stor well and pour into the 1 L iSi Gourmet Whip. Screw in 2 iSi Gourmet Whip. Screw in 2 cream chargers and shake vigorously after each one. Chill for at least two hours.
  2. Serving suggestion: Serve the whote mousse as a mousse trilogy with dark and milk chocolate mousse.
RECIPE BACKSTORY
You will need the 1 L iSi Gourmet Whip