In a blender puree sugar, mascarpone cheese and brewed coffee until smooth. Place in a bowl, using a rubber spatula to remove everything.
Carefully fold whipped cream into the mixture and then fold in melted dark chocolate.
Refrigerate at once and store in fridge until needed.
Soak slices of day-old baguette in 1 cup Vanilla Hazelnut brewed coffee.
Place slice of coffee-soaked bread on a plate and top with a scoop of mousse, using an ice cream scoop or a piping bag.
Garnish with crushed toasted hazelnuts, shaved chocolate and a drizzle of chocolate sauce.
- ½ cup white sugar
- 1 cup mascarpone cheese
- ⅓ cup Van Houtte® Vanilla Hazelnut coffee, brewed and chilled
- 1 cup whipping cream whipped to soft peaks
- 5.3 oz. (150 g) chopped dark chocolate or dark chocolate chips, melted
- 1 cup Van Houtte® Vanilla Hazelnut coffee, brewed and chilled
- 8 slices of day-old baguette ½” (1 cm) thick
- ½ cup lightly crushed toasted hazelnuts
- ½ cup shaved milk chocolate
- Chocolate sauce
Chef Michael Allemeier
With more than three decades’ worth of experience working in top Canadian kitchens, Allemeier has served in such lofty roles as Executive Chef at Vancouver’s Bishops Restaurant, at Calgary’s Teatro Restaurant, and at Mission Hill Family Estate Winery in the Okanagan Valley. The third Canadian to receive the title of Master Chef, Allemeier currently teaches over 500 burgeoning young chefs at the Southern Alberta Institute of Technology.