Melt-in-the-mouth texture and a good hit of coffee: Chocolate and coffee mousse. Photo: Marcel Aucar
150ml pouring cream
3 large egg yolks
50g castor sugar
75g glucose powder
2 tbsp coffee essence, or 2 tbsp instant coffee dissolved in 1 tbsp boiling water
1 1/2 leaves gold gelatin, soaked in cold water for 5 minutes
175g milk chocolate, chopped
200g white chocolate, blitzed to a powder
300ml cream, whipped
Chocolate biscotti, to serve
1. Place the pouring cream and milk in a small pot, bring to a simmer then take off the heat.
2. Whisk the egg yolks, sugar and glucose together in a large bowl, then slowly whisk in the hot milk and coffee essence. Return to a clean pot and cook over a low heat, while stirring, until slightly thickened. Take off the heat.
3. Remove the gelatin from the water, squeezing any excess liquid out with your hands, and drop into the pot, stir until incorporated.
4. Tip all the chocolate into the liquid and stir until dissolved. Allow to cool to room temperature then fold through the whipped cream - this doesn't need to be totally incorporated, a swirling pattern adds a nice effect when served. Chill until set.
5. When ready to serve, crush your biscotti and place some crumbs in the bottom of glasses or small bowls. Quenelle the mousse and serve on top of the crushed biscuits with more crumbs sprinkled over the top - a sprinkling of crushed instant coffee will also boost the flavour and help balance the sweetness.
Drink Pedro Ximenez sherry
- Main Ingredients - Cream/Milk, Eggs, Chocolate
- Cuisine - French
- Course - Dessert
- Occasion - Dinner Party, Cocktail Party, Mother's Day