Chocolate blancmange with cappuccino sauce
8 servings
280 minutes
Chocolate blancmange with cappuccino sauce is a refined French delicacy where the creaminess of chocolate meets the airy foam of aromatic coffee. This dessert hails from French culinary traditions that value exquisite textures and flavor harmony. The thick, silky blancmange melts in the mouth, leaving a rich chocolate note, while the cappuccino foam adds lightness and contrast, highlighting the depth of flavor. It is perfect for concluding a romantic dinner or as an elegant treat with coffee. This dessert not only pleases the eye with its elegant presentation but also turns each spoonful into true pleasure, creating a special moment of enjoyment.
1
Crush the chocolate.
- Dark chocolate: 200 g
2
Pour 275 ml of milk and 275 ml of cream into a pot, heat without boiling.
- Milk: 330 ml
- Cream 40%: 550 ml
3
In a bowl, beat the egg yolks, 75 grams of sugar, and corn flour. Add the gelatin and mix.
- Egg yolk: 5 piece
- Yellow sugar: 100 g
- Corn flour: 1 teaspoon
- Gelatin: 2 teaspoons
4
Drop pieces of chocolate into the hot cream mixture, wait for it to melt completely, and pour it into the egg mixture while continuously whisking. The mixture should be thick and homogeneous, without lumps.
- Dark chocolate: 200 g
5
Place the prepared chocolate cream on low heat and cook, stirring constantly, until the mixture thickens, about 3-4 minutes.
6
Pour the chocolate mixture into molds, cover with film, and refrigerate for 4 hours.
7
Heat 55 ml of milk, mix in 1 tablespoon of sugar and instant coffee. Remove from heat, cool down, pour into another container, add 275 grams of cream and whip.
- Milk: 330 ml
- Yellow sugar: 100 g
- Instant coffee: 6 teaspoons
- Cream 40%: 550 ml
8
Remove the mousse from the molds and place cappuccino foam on top of each.