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WEEK 27

Ice cool Gold chocolate mousse
with a coffee milkshake 

For 4 servings | Preparation: 1 hour - Cooking time: 15 minutes 

Ingredients

Additional kitchen equipment

Ingredients

For the coffee milkshake 
2dl strong coffee 
1dl full-fat milk 
3 tablespoons melted dark chocolate 

6 balls of vanilla ice cream: for the method and the ingredients please turn to recipe 18

For the creamy Gold chocolate mousse 
400g Gold chocolate 
2 egg yolks 
2 eggs 
100g caster sugar 
1/2 l cream + a bit extra 
1 leaf of gelatine 

Ruby chocolate mousse: for the method and the ingredients please turn to recipe 19

For the caramel sauce 
150g caster sugar 
1/2 dl water 
1/2 dl cream 

Additional kitchen equipment

ice cream maker 
ice scoop 
blender 

STEP ONE

It is best to start with the ice cream preparation the day before, allowing the mixture to infuse overnight in the fridge, before it is poured into the ice cream maker. 

STEP TWO

Make the chocolate mousse and leave to firm in the fridge. Use an ice scoop to make chocolate mousse balls. Place the balls on a lined dish and put it in the freezer for 20 to 30 minutes. 

STEP THREE

Add sugar and water to a saucepan and heat it until the sugar dissolves and a brown caramel is formed. Take the pan off the heat and add cream to the caramel. Give the caramel a stir and leave to cool. 

STEP FOUR

To complete the dish we make the coffee milkshake. Put the vanilla ice cream in a blender, together with the cold strong coffee and the full-fat milk. Put the blender on high. Carefully spoon a half-frozen ball of chocolate mousse in each of the tall glasses, pour over the caramel and finish with the airy coffee milkshake.