Buttered Dark Chocolate & Espresso Coffee Mousse with Biscuits and Whipped Cream. Quite a mouthful, right? But what a deliciously creamy mouthful it is! I am not complaining.
This luscious mousse was the dessert that Chef Marc Aubry made at his cooking demo late last year.The recipe below serves 4. Enjoy!Buttered Dark Chocolate & Espresso Coffee Mousse with Biscuits and Whipped Cream
Dark Chocolate Coverture 75 grams
Espresso coffee 1 shot
Butter 40 grams
Egg yolks 1
Egg Whites 2
White Sugar 15 grams
Flour 100 grams
Icing Sugar 100 grams
Eggs whites 100 grams
Vanilla essence a couple of drops
Butter 100 grams
Dark Chocolate 20 grams
Icing Sugar 15 grams
Vanilla essence to taste
To make the chocolate mousse:
Chop up the chocolate into a bowl with the butter and melt slowly bain-marie style. When ready, add the freshly made espresso and mix in the egg yolks. Fold in the egg white beaten stiff and lightly sweetened. Put in mold and keep refrigerated for at least 2 hours before serving.
To make the biscuit:
Soften the butter to a creamy consistency. Add the sugar and mix well, then add the flour and mix well as well. Finally add the egg white one at the time and finish with the vanilla.
Spray the paste into any shape you like on a greased baking tray and pipe on a bit of melted chocolate. Cook in a hot oven at 180 degrees.
To make the whipped cream:
Chill the cream in a bowl with the sugar. When cold, whip until stiff and add vanilla essence.
Decorate your mousse with the whipped cream and biscuit and serve.