Mocha Mousse
Directions
- 1Prepare the chocolate cream by combining the chocolate and cream in a bowl, and heating it in the microwave for about 2.5 minutes (or use a bain-marie or low direct heat)
- 2Prepare the chocolate cream by combining the chocolate and cream in a bowl, and heating it in the microwave for about 2.5 minutes (or use a bain-marie or low direct heat)
- 3Prepare the chocolate cream by combining the chocolate and cream in a bowl, and heating it in the microwave for about 2.5 minutes (or use a bain-marie or low direct heat)
- 4Once removed from the microwave, stir well until the chocolate is completely homogenized
- 5Once removed from the microwave, stir well until the chocolate is completely homogenized
- 6Once removed from the microwave, stir well until the chocolate is completely homogenized
- 7Add a shot of espresso (or instant coffee) to the mixture and mix well
- 8Add a shot of espresso (or instant coffee) to the mixture and mix well
- 9Add a shot of espresso (or instant coffee) to the mixture and mix well
- 10Refrigerate this mixture for about 30 minutes
- 11Refrigerate this mixture for about 30 minutes
- 12Refrigerate this mixture for about 30 minutes
- 13Prepare the meringue by combining half the water, sugar, and egg whites in a saucepan over medium heat. Stir constantly until the sugar dissolves
- 14Prepare the meringue by combining half the water, sugar, and egg whites in a saucepan over medium heat. Stir constantly until the sugar dissolves
- 15Prepare the meringue by combining half the water, sugar, and egg whites in a saucepan over medium heat. Stir constantly until the sugar dissolves
- 16This creates a Swiss meringue. Transfer to a bowl and beat with a hand mixer until it achieves a firm consistency
- 17This creates a Swiss meringue. Transfer to a bowl and beat with a hand mixer until it achieves a firm consistency
- 18This creates a Swiss meringue. Transfer to a bowl and beat with a hand mixer until it achieves a firm consistency
- 19Add a few drops of lemon juice during beating for extra firmness
- 20Add a few drops of lemon juice during beating for extra firmness
- 21Add a few drops of lemon juice during beating for extra firmness
- 22Once the meringue is ready, fold it into the chilled chocolate mixture
- 23Once the meringue is ready, fold it into the chilled chocolate mixture
- 24Once the meringue is ready, fold it into the chilled chocolate mixture
- 25Fill small glasses (or a large silicone mold) with the mixture
- 26Fill small glasses (or a large silicone mold) with the mixture
- 27Fill small glasses (or a large silicone mold) with the mixture
- 28Refrigerate the mousse for about 3 hours
- 29Refrigerate the mousse for about 3 hours
- 30Refrigerate the mousse for about 3 hours
- 31For the coffee whipped cream, whip the cold cream with sugar and instant coffee until it has a firm consistency
- 32For the coffee whipped cream, whip the cold cream with sugar and instant coffee until it has a firm consistency
- 33For the coffee whipped cream, whip the cold cream with sugar and instant coffee until it has a firm consistency
- 34Place the coffee whipped cream on top of the mousse in the glasses, decorate with cocoa powder and coffee beans
- 35Place the coffee whipped cream on top of the mousse in the glasses, decorate with cocoa powder and coffee beans
- 36Place the coffee whipped cream on top of the mousse in the glasses, decorate with cocoa powder and coffee beans
Ingredients
- 120 gramos claras de huevo
- 120 gramos claras de huevo
- 120 gramos claras de huevo
- 220 gramos azúcar granulada
- 220 gramos azúcar granulada
- 220 gramos azúcar granulada
- 400 gramos crema de leche, heavy cream o nata para montar
- 400 gramos crema de leche, heavy cream o nata para montar
- 400 gramos crema de leche, heavy cream o nata para montar
- 400 gramos chocolate semiamargo
- 400 gramos chocolate semiamargo
- 400 gramos chocolate semiamargo
- 70 gramos Baileys
- 70 gramos Baileys
- 70 gramos Baileys
- 1 shot expreso
- 1 shot expreso
- 1 shot expreso
- 300 gramos crema de leche, heavy cream o nata para montar
- 300 gramos crema de leche, heavy cream o nata para montar
- 300 gramos crema de leche, heavy cream o nata para montar
- 60 gramos azúcar granulada
- 60 gramos azúcar granulada
- 60 gramos azúcar granulada
- 1 cuchara café instantáneo
- 1 cuchara café instantáneo
- 1 cuchara café instantáneo
Equipment
bowlmicrowavewhisksaucepanhand mixer
Tips
- Use semiamargo o amargo chocolate for the mousse to avoid it being too sweet
- You can use instant coffee instead of espresso
- Use a bowl that's not too big when beating the meringue, so the mixer can grab it well and make it frothy
- Add a few drops of lemon juice or cream of tartar to the meringue to give it a firm structure
- Incorporate the meringue into the chocolate mixture using a folding motion to preserve air bubbles
- If you want to make this mousse and put it in a large silicone mold, add about 8 grams of gelatin hydrated in 40 grams of water
- Don't overbeat the coffee cream, or it might curdle
- Keep the mousse refrigerated; it can last up to 12 days