Coffee Mousse
For those who love the taste of a good coffee. Be sure to try this sweet delight. Perfect to share!
Add <quantity>80<unit>g</unit></quantity> of powdered sugar and <quantity>50<unit>g</unit></quantity> of cocoa powder into a bowl. Whisk to combine
Add <quantity>60<unit>g</unit></quantity> of egg whites and the melted butter. Whisk until homogeneous
Spread the dough in a thin layer on a baking mat with an offset spatula. If you do not have a baking mat, use a sheet of parchment with a small amount of cooking spray. Sprinkle with sesame seeds to taste
Transfer the baking mat to a baking tray. Bake in a preheated oven at <temperature>170<unit>°C</unit></temperature> for 7m until crispy. The cocoa & sesame tuile is ready
Beat <quantity>70<unit>g</unit></quantity> of white sugar and <quantity>90<unit>g</unit></quantity> of egg yolks until the mixture is fluffy and pale yellow
Add <quantity>300<unit>ml</unit></quantity> of heavy cream and <quantity>300<unit>ml</unit></quantity> of milk to a pan over medium heat
Add <quantity>15<unit>g</unit></quantity> of instant coffee and mix until dissolved
Pour half of the coffee mixture over the egg yolks and sugar mixture. Whisk to combine
Transfer to a pan and add the other half of the coffee mixture. Stir constantly over low heat until it thickens. Do not let it boil
Add <quantity>250<unit>g</unit></quantity> of 50% cocoa chocolate chunks and mix until fully incorporated
Let the custard cool down to <temperature>60<unit>°C</unit></temperature> an add <quantity>3<unit>leaves</unit></quantity> of gelatin. Whisk to dissolve
Transfer to a clean bowl and cover it with cling film, pressing lightly against the surface
Place in the refrigerator for 2h until completely chilled
Remove from the refrigerator and beat until the mixture is smooth
Whip <quantity>600<unit>g</unit></quantity> of heavy cream until it becomes firm
Add ⅓ of the whipped cream to the coffee custard using a spatula. Make upward movements to incorporate the cream. Add the other ⅔ in 2 parts
Cover the bowl with cling film and refrigerate it for 8h until it sets
Serve the mousse in a plate. The coffee mousse is ready
Enjoy it with a cocoa & sesame tuile!
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