Le Bibo Liégeois

The Bibo Liégeois

Do you love Liège chocolate? Discover an equally delicious variation with your Original blend! Based on the original recipe for Liège cappuccino by Juliette Henry.


(For 4 people)

For the Bibo cream

150g of milk

100g of well-infused Bibo (4 minutes)

3 tbsp. whole heavy cream

3 egg yolks

50g caster sugar

15g cornstarch

For the whipped cream (homemade is better!)

100g of whole liquid cream

1 tablespoon of icing sugar

1 teaspoon of vanilla extract


In a saucepan, heat the milk and cream and add your BIBO original infusion.

In a salad bowl, whiten the eggs with the sugar and cornstarch.

Pour some of the hot milk over the eggs. Mix, then return everything to the saucepan.

Heat over medium heat, stirring with a whisk until you obtain a smooth cream.

Pour the cream into the glasses and let them rest in the fridge until they have cooled.

To make homemade whipped cream, whip the very cold cream with the sugar and vanilla extract.

Pipe the whipped cream onto the verrines.

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