rijo42Coffee Senior Member Joined: 3 Dec 2012 Posts: 44 Location: Bolton Expertise: Professional
Posted Fri Jan 25, 2013, 7:08am Subject: Mocha Mousse with Cappuccino Cream
A crowning glory for dinner parties, this Mocha Mousse with Cappuccino Cream is devilishly rich and indulgent.
Mocha Mousse 500g/1lb 2oz good quality dark chocolate – minimum 70% cocoa soids 175ml/6fl oz strong espresso coffee 3 free-range egg whites 115g/4oz icing sugar 300g/10 ½ oz mascarpone
Cappuccino Cream 3 tbsp espresso coffee 500ml/8fl oz double cream 70g/2 ½ oz icing sugar Ground coffee – to serve Biscotti – to serve
To make the mousse, melt the dark chocolate in a heatproof bowl placed over a pan of simmering water. Ensure the bottom of the bowl does not touch the water. Once the chocolate has melted, remove the pan from the heat and leave chocolate to cool for around 3 minutes.
Place the mascarpone in a mixing bowl and add the coffee and icing sugar. Beat the mixture together.
In a clean bowl, whisk the egg whites to the soft peaks stage.
Taking care, stir the melted chocolate into the mascarpone mixture then add a quarter of the egg whites and beat.
Taking care not to remove all of the air, fold in the remaining egg whites and spoon into cappuccino cups. These should be placed in the fridge for at least an hour to set.
To make the cappuccino cream begin by whisking the double cream until it starts to thicken. Add the icing sugar and the coffee and whisk further until the mixture holds soft peaks.
Spoon the cream onto the mousse then place back in the fridge until you are ready to serve.
Before serving sprinkle the top of each mousse with the ground coffee and serve with biscotti.
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