Chocolate and coffee mousse

all details

This chocolate mousse has a good hit of coffee and a real melt-in-the-mouth texture. It's a simple, sweet way to finish a meal and makes a great portable dessert, if you're entertaining away from the dining table.

Melt-in-the-mouth texture and a good hit of coffee: Chocolate and coffee mousse.
Melt-in-the-mouth texture and a good hit of coffee: Chocolate and coffee mousse. Photo: Marcel Aucar

Ingredients

150ml pouring cream

150ml milk

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

Method

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

 

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  • Main Ingredients - Cream/Milk, Eggs, Chocolate
  • Cuisine - French
  • Course - Dessert
  • Occasion - Dinner Party, Cocktail Party, Mother's Day

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