Double Espresso Dark Chocolate Mousse
african vanielje on Oct 26 2007 at 8:03 pm | Filed under: vkcb
- Put 60 ml of freshly brewed espresso into a small pot and reduce by half to 2 Tablespoons (you can also use organic espresso granules and make up 30 ml of strong espresso.
- Melt 200g dark chocolate in a double boiler. Use minimu 70% but an even higher % with little or no sugar would be even better.
- While the chocolate melts separate 6 large, organic and free range eggs. It is really important that your eggs are fresh and from a source you trust as they will be uncooked. you will also be able to taste the difference in free range eggs, so it is worth making the effort.
- Beat the yolks with 1/4 cup (60ml) of caster sugar. (Mine is from the vanilla pod jar)
- Once the eggs and sugar are light and fluffy beat in the hot, melted chocolate.
- Beat in 1 teaspoon of vanilla essence. (If you only have synthetic flavouring leave it out)
- Beat in the espresso
- At this stage you can add 1/2 cup of double cream (softly whipped) by folding it in. Personally, I prefer it undiluted.
- Whip the egg whites to stiff peaks, but do not let them dry out. You may add a little pinch of salt to the whites if you need to.
- With a metal spoon fold the whites into the mousse, gently, but until there are no pockets of white showing.
- You may also add alcohol here if you wish, but no more than 20-30 ml (around 1 tot)
- This should be an alcohol that complements the coffee and chocolate, like cognac, frangelico or kahlua.
- Spoon into demitasse coffee cups and top with a tiny blob of whipped or double cream
- Refrigerate to set
This delicious mousse is very intense so small cups or shot glasses is generally enough for 1 Portion, unless you are greedy like me, and can eat the whole lot.
