Cappuccino Mousse — best recipes
Cappuccino Mousse turns out air and very tasty. A real temptation for all coffee lovers.
- 150 g white chocolate
- 200 ml cream 33%
- 200 ml milk
- 2 teaspoons gelatin
- 1—2 cups of powdered sugar
- 1tablespoon instant cappuccino (although I think any)
- wafer rolls and cocoa for filing
Soak the gelatin in 2 tablespoons water. Milk, bring to a boil, pour the broken into pieces chocolate, let stand 3—4 minutes, then stir until homogenous, add the coffee. Cool slightly and pour the gelatin, stir well, strain through a sieve. Cool in the refrigerator, but it is important that the jelly is not thickened. Whip the cream with the icing to the splendor. Gently mix with chocolate-coffee mixture. Pour into cups or glasses and chill. Before serving, sprinkle with cocoa.
To apply mousse in chocolate tartlets melt chocolate in microwave or tile in the bath water and using a silicone brush apply chocolate on the inner side of the silicone mould. Remove the mould in the freezer for 10 minutes, then gentlyrelease the tartlets from the silicone form.
If you are a true lover of berries, I advise you to Cook Raspberry souffle