A delectable dessert based on the flavours of a mocha coffee.
valentine mochaccino mousse
Author: Laura Scott
200gDark chocolate broken into small pieces
60mlWarm espresso coffeeI used real espresso but you could use instant espresso powder & hot water,
300mlDouble cream60 ml for the mousse & 240ml for the caffe latte cream
2tbspLight muscovado sugar
2tbspEspresso coffeefor the caffe latte cream
1tsp vanilla extract
1. Melt the chocolate along with the 60ml of espresso and 60ml of double cream in a bowl over a pan of simmering water then set aside to cool slightly,
2. Separate the eggs and keep the yolks aside while you whisk the eggs whites to soft peaks,
3. When the egg whites are at the soft peak stage add in the sugar a tablespoon at a time and continue to whisk until stiff peaks are formed,
4. When the chocolate mix has cooled slightly add in the egg yolks one by one and stir to combine before folding in a tablespoon of the egg whites,
5. Continue to fold in the remaining egg whites in two stages, trying not to knock too much air out of the mixture. When all of the egg whites have been incorporated, spoon the mousse into your desired glasses, coffee cups or bowls. Glasses are the best to appreciate the colour contrast between the mousse and the caffe latte cream,
6. Whip the remaining 240ml of double cream along with the vanilla until it is thick but not over whipped-just so it holds it's shape,
7. Pour in the 2tbsp of espresso and either fold it in or continue to whisk until you achieve soft peaks. Remember the cream will firm up in the fridge so don't worry if it is slightly underset,
8. Spoon the cream over the chocolate mousse and place in the fridge to set, an hour at least,
9. Before serving dust cocoa over the tops of the mousses using a heart shaped template then serve to your Valentine!
The recipe 'Valentine Mochaccino Mousse' first appeared on How to cook good food and is copyright.