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White chocolate and coffee mousse

White chocolate and coffee mousse

The perfect match of coffee and white chocolate

The crunchy wafer of a Lingua di Gatto biscuit hosts the creamy velvety mousse. A delicious contrast.

Cut the chocolate into pieces.
Place in a bowl and melt in a bain-marie.
Mix the egg yolks with the sugar.
Put the double cream into a pan and bring to the boil.
Soften the gelatine in cold water.
Add the unbeaten yolks to the heated cream and cook up to 90°C (194°F) until the cream is velvety. Do not boil.
Then add the squeezed gelatine, Borghetti coffee liqueur and coffee.
Mix well and allow to cool without thickening.
Then add in the whipped cream, mixing well.
Return to the fridge for at least 4h before using.

Use a scoop to form little balls and put them in the biscuit cone.
Serve with a coffee cream/the white chocolate and decorate with fruits of the forest.

We recommend preparing this recipe with espresso coffee.

For 6 serving

  • 200 gr (7oz) white chocolate
  • 5 gr (0.2oz) sugar
  • 2 egg yolks
  • 125 gr (4oz) double cream
  • 100 gr (3.5oz) whipped cream
  • 50 ml (1.7fl oz) espresso
  • 10 ml (0.3fl oz) Caffè Borghetti coffee liqueur
  • 5 gr (0.2oz) gelatine
Cono di lingua di gatto


Preparation time:
20 minutes

Ingredients for 6 servings:
3.5oz icing sugar
2.8oz egg white
3.8oz flour
2.8oz melted butter
1.8oz almond
1.8oz vanillin powder

- Finely chop the almonds.
- Add the flour, sugar, almonds and vanillin powder to a bowl and mix the powders together.
- Add the egg white and blend with the flour using a whisk.
- Add the melted butter and mix altogether with a whisk until the mixture is smooth and even.
- Return to the fridge for 30 minutes.

Preheat the oven to 200°C (392°F).
Cover a baking tray with a sheet of baking paper.
Spread a spoonful of mixture — 2mm thick and 8cm in diameter — over the baking sheet.
Bake in the oven for about 1 minute and 30 seconds, until the wafer surface starts to brown.

Wrap around the bottom of a bottle to form a cone.

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