Coffee Mousse
by
Fernanda Ribeiro
For those who love the taste of a good coffee. Be sure to try this sweet delight.
Perfect to share!
- Level
Advanced
- Cooking
11h+
- Overral
11h+
- Ready
Instant Coffee
15gChocolate Chip
250gHeavy Cream
900mlMilk
300mlEgg Yolk
90gGelatin Sheet
3 leavesWhite Sugar
70ml
Cocoa & Sesame Tuile
Cocoa Powder
50gButter
40gWhite Sesame Seed
To tastePowdered Sugar
80gEgg White
60g
Equipment
Kitchen Scale
Hand Mixer
Silicone Baking Sheet
Offset spatula
Instant Coffee
15gChocolate Chip
250gHeavy Cream
900mlMilk
300mlEgg Yolk
90gGelatin Sheet
3 leavesWhite Sugar
70ml
Cocoa & Sesame Tuile
Cocoa Powder
50gButter
40gWhite Sesame Seed
To tastePowdered Sugar
80gEgg White
60g
Equipment
Kitchen Scale
Hand Mixer
Silicone Baking Sheet
Offset spatula
Coffee Mousse
Fernanda Ribeiro
Add 80g of powdered sugar and 50g of cocoa powder into a bowl. Whisk to combine
Add 60g 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 170°C for 7m until crispy. The cocoa & sesame tuile is ready
Beat 70g of white sugar and 90g of egg yolks until the mixture is fluffy and pale yellow
Add 300ml of heavy cream and 300ml of milk to a pan over medium heat
Add 15g 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 250g of 50% cocoa chocolate chunks and mix until fully incorporated
Let the custard cool down to 60°C an add 3 leaves 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 600g 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!