Coffee – chocolate mousse
Ingredients
- 20 g ground coffee (or crushed coffee beans)
- 300 ml cream
- 150 g dark chocolate
- 2 eggs, separated
- 50 g caster sugar
Method
- A day ahead, mix the ground (or crushed) coffee beans with the cream, cover and refrigerate overnight.
- Next day, pass the the coffee / cream mixture through a fine-meshed sieve, whip the coffee-infused cream, set aside. Whip the egg whites, set aside. In a bowl over a hot-water bath, melt the chocolate, set aside to let cool.
- In a large bowl, whisk the yolks and sugar until pale and fluffy. Add the melted chocolate, mix well. Fold in the coffee-infused whipped cream. Fold in the whipped egg white. Transfer into coffee cups (or similar), cover with clingfilm and refrigerate for several hours (or overnight) until set.