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linda 23 July 2025

Cocowafello Cheesecake

Decor up sugar free

Crumble classic

Pannatex

Ariba milk chocolate 36/38

Brunella CROCK cocowafello

 

10 steps

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Crumble base

Decor up sugar free 30g

Crumble classic 300g

Hazelnut robusta mousse

Pannatex 30g

Hazelnut robusta paste 60g

Milk 150g

Ariba milk chocolate 36/38 250g

Decor un sugar free 200g

Cocowafello glaze

Stracciatella white coating 100g

Brunella CROCK cocowafello

Cocowafello cheesecake mousse

Pannatex 65g

Water 50g

Brunella CROCK cocowafello 300g

Deco up sugar free 300g

Mascarpone cheese

Preparation

Step1

Mix crumble classic and Decor Up sugar free by hand, then pour as a bottom layer in a ring mould.

Step2

Whip Decor Up sugar free (for both mousses) for half of the volume (not fully whipped).

Step3

Pour hazelnut paste, Pannatex and chocolate in a boul. Then warm up the milk and add to them.

Step4

Add Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula. Then pour in the mould on top of sponge and freeze it.

Step5

Warm water around 40°C and add Pannatex, mix it with a whisk.

Step6

Mix fresh mascarpone and brunella cocowafello by hand with a spatula.

Step7

Add Pannatex and water pre-mixed before.

Step8

Finish adding Decor Up previously whipped in 2 step, first step add and mix with a whisk, second step add and mix it with a spatula.

Step9

Pour in the mould and let it freeze.

Step10

Prepare the glaze adding Brunella CROK Cocowafello and stracciatella white coating, then mix it with an hand mixer.

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