FROZEN MOCHA MOUSSE
Steps:
- Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
- Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
- Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
- Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
- For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.
COFFEE MOUSSE
These Coffee Mousse Cups are the perfect dessert to finish a dinner party. Super light, fluffy and creamy, these Espresso Mousse Cups are great make-ahead desserts for the Holidays.
Provided by A Baking Journey
Categories Dessert
Time 2h20m
Number Of Ingredients 7
Steps:
- Seperate the Egg Yolks and Whites. Place the Egg Yolks in a large bowl and the Whites in the bowl of you Mixer. Set aside.
- Place the Gelatine Powder in a small bowl with the Cold water, mix and set aside to soak. (see note 2 if using Gelatine Sheet).
- Add the Caster Sugar to the Egg Yolks and whisk until foamy and lighter in colour.
- Place the Heavy Cream, Instant Coffee Powder and Cacao Powder in a small saucepan and heat it up on low heat until the powders have dissolved, occasionally stirring. Don't let the cream boil.
- Pour the hot Heavy Cream over the Egg Yolk and Sugar while beating. Whisk well, then transfer back into the saucepan on low heat. Keep whisking until the cream starts to thicken, then directly remove from the heat and transfer back into a large, clean bowl.
- Add the re-hydrated Gelatine to the cream and whisk well until completely integrated. Set aside to cool down fully.
- While the cream is cooling down, start whipping the Egg Whites to get stiff peaks.
- When the cream is cool, gently fold in the Whipped Egg Whites in 3 to 4 times. Try not to overwork the cream.
- Pour the Coffee Mousse into individual cups or jars and place in the fridge to set for at least 2 hours.
- Optional: when ready to serve, sprinkle some Instant Coffee Powder and Cacao Powder over the mousses to finish them.
Nutrition Facts : Calories 294 kcal, Carbohydrate 15 g, Protein 8 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 232 mg, Sodium 85 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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- Chop up the chocolate into smallish pieces. Put them in a large, microwave-safe bowl. Add the sweetened condensed milk. Toss in the espresso, vanilla, and a pinch of salt. Mix it all up with a spatula or wooden spoon until it's fairly uniform.
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