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)
- 2Once removed from the microwave, stir well until the chocolate is completely homogenized
- 3Add a shot of espresso (or instant coffee) to the mixture and mix well
- 4Refrigerate this mixture for about 30 minutes
- 5Prepare the meringue by combining half the water, sugar, and egg whites in a saucepan over medium heat. Stir constantly until the sugar dissolves
- 6This creates a Swiss meringue. Transfer to a bowl and beat with a hand mixer until it achieves a firm consistency
- 7Add a few drops of lemon juice during beating for extra firmness
- 8Once the meringue is ready, fold it into the chilled chocolate mixture
- 9Fill small glasses (or a large silicone mold) with the mixture
- 10Refrigerate the mousse for about 3 hours
- 11For the coffee whipped cream, whip the cold cream with sugar and instant coffee until it has a firm consistency
- 12Place 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
- 220 gramos azúcar granulada
- 400 gramos crema de leche, heavy cream o nata para montar
- 400 gramos chocolate semiamargo
- 70 gramos Baileys
- 1 shot expreso
- 300 gramos crema de leche, heavy cream o nata para montar
- 60 gramos azúcar granulada
- 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
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