Tom Kerridge's Chocolate and Coffee Mousse
This is a perfect dinner party pudding because the work can be done up to two days ahead and it has a real touch of decadence.
Ingredients
Method
- Place a heatproof bowl over a pan of simmering water, without letting the bottom of the bowl touch the water. Add the chocolate and espresso and stir until the chocolate melts. Remove the bowl from the heat and leave to one side.
- Place the sugar and the water in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar, then boil until it reaches 118°C on an instant read thermometer.
- Place the egg whites in a freestanding food mixer and beat until soft peaks form. With the mixer still running, slowly pour the hot syrup on to the egg whites and continue whisking until the meringue cools.
- Beat the egg yolks into the chocolate mixture, then stir in the double cream and fold in the meringue. Divide between 4 bowls, then cover and chill for at least 2 hours or up to 2 days.
- Serve decorated with grated chocolate and ground coffee beans.
- To make it even more special, just before serving whip up some double cream and add a splash of rum. Spoon the rum cream over the mousse to create a white layer then top with coffee beans bashed in a pestle and mortar, some grated dark chocolate and finally a light dusting of cocoa powder.
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