Cone and cup
You'd think it's an ice cream but this cone really contains some Finest Belgian Dark Chocolate Recipe N° 811 combined with a chantilly based on the perfect marriage of coffee and mascarpone. Add some salted caramel Crispearls™ and decorate with Chocolate Stars for a dessert that both looks and tastes great. The liquid croissant side dish makes this dessert complete.
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Recipe components
Mascarpone and coffee chantilly
| Ingredients | Preparation |
|---|---|
| Whip together. |
Liquid croissant
| Ingredients | Preparation |
|---|---|
| Mix together and leave to infuse. Then strain. |
| Mix into previous mixture and heat to 82°C. Leave to cool and froth. |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
| Cover the inside of an ice cream cone in tempered dark chocolate Callebaut® 811, sprinkle some salted caramel Crispearls™ inside and leave to set. Pipe mascarpone and coffee chantilly on top. Serve the frothed liquid croissant in a cup or bowl and arrange some dark shavings on top. Decorate both dishes with Chocolate Stars. |
