200 grams of milk cream
20 grams of instant coffee (Nescafe)
2.5 sheets of gelatin
375 grams of milk chocolate
690 grams of whipping cream
Put the milk cream in a bowl on the fire until it boils, remove the bowl from the heat and melt the amount of Nescafe in the cream, then add the gelatin leaves previously soaked in water, add the mixture to the milk chocolate, stir well and leave it to cool. Whisk the cream well and add to the previous mixture after it has cooled completely.
250 grams of egg whites
125 grams of sugar
500 grams of sugar boil together until the temperature reaches 118 degrees Celsius (to prepare the syrup)
175 grams of water
The syrup is prepared by boiling 175 grams of water with 500 grams of sugar until the temperature is 118 degrees Celsius.
Gradually add the hot syrup to the egg whites using the electric mixer on speed 2, and continue whisking until the mixture cools and forms a thick foam.
Fill empty chocolate cups with raspberry mousse, decorate with Italian foam, and support chocolate cups.
Using Dobala chocolate cups to make delicious and distinctive cappuccino cups.
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