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Chocolate cappuccino and coffee mousse

A fun play on a classic; a cappuccino.

Composed of a dark chocolate ganache and a coffee flavoured mousse.


Recipe for 4 persons

Dark chocolate ganache

400 Ml
35% cooking cream
235 Gr
Dark chocolate
1 Clove(s)
Madagascar vanilla

Coffee espuma

125 Ml
125 Ml
35% whipping cream
3 Unit(s)
Egg yolk
50 Gr
30 Ml
Tia maria liqueur
1 Leaf(ves)


50 Gr
Cocoa powder
Chocolate Cappuccino and coffee mousse

Preparation time: 25.00 min

  • Dark chocolate ganache

    In a saucepot, add the cream and vanilla bean.  Bring to a boil.

    Put the chocolate in a seperate bowl.  Pour the hot cream onto the chocolate and wait 30 seconds before mixing.  Mix until a nice smooth consistency.

    While still hot, pour the ganache into your coffee cups.

  • Coffee espuma

    Put the gelatine sheets in a bowl with cold water and set aside.

    In a saucepot, bring the milk and cream to a boil.  In a seperate bowl, briskly whisk the egg yolks and sugar until slighty whiter.  Pour half of the milk/cream mixture into the bowl with the egg yolks and sugar, while stirring constantly.  Once well incorporated, pour the egg, sugar and cream mixture back into the remaining milk and cream in the saucepot.  On low heat, continue to stir the mixture until it thickens slightly, but do not let it go above 82°C.

    Remove from heat.  Add the gelatine sheets that have been rehydrated as well as the Tia Maria and mix well.  Pass this mixture through a fine mesh sieve and then pour it into a siphon.  Finally, add two canisters of NO2.  Place in the fridge on its side.

  • Plating

    Take the coffee cups with ganache out of the fridge in advance, so the chocolate is room temperature.  Just before serving, add the Tia Maria espuma and top with cocoa powder.  Enjoy!

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Class with similar recipe

Saturday, December 5th10:30 to 13:30
Old Montreal
85$ / pers.


The great classics of Italian pastry

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  • Chocolate Cappuccino and coffee mousse
  • Tiramisù
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85$ / pers.
6 places disponibles

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