Milk Chocolate–Coffee Mousse in a Cocoa Nib Florentina Cup

Name: Milk Chocolate–Coffee Mousse in a Cocoa Nib Florentina Cup
Ingredients: Milk Chocolate-Coffee Mousse; 12 Cocoa Nib Florentina Cups; 1 cup (240 ml) heavy cream; 2 tablespoons (30 ml) coffee liqueur; ½ recipe Fortified Caramel Sauce; 12 Piped Cookie Curly Cues; 12 small raspberries; 12 mint leaves or small sprigs; 12 mint leaves or small sprigs

Preparation info

Yield:
12
servings, 5 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

Milk Chocolate-Coffee Mousse
12 Cocoa Nib Florentina Cups
1 cup (240

Dessert
Vegetarian

Method

Place the freshly made mousse (before it has set up) in a pastry bag with a No. 8 (16-mm) plain tip and pipe it into the Florentina cups. Reserve the filled cups in the refrigerator no longer than 4 hours. The Florentina shells will deteriorate if refrigerated any longer, so if you do not anticipate needing the full recipe during one service, fill only as many shells as