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CHOCOLATE ESPRESSO MOUSSE

Servings: Makes 4 portions depending on serving glass size
Prep Time:
120 minutes

Ingredients

  • 100g Lindt EXCELLENCE 70% Cocoa, chopped
  • 40ml Espresso
  • 1 leaf of Gelatine (Gold Grade)
  • 200ml Cream 35%
  • 15g Glucose Syrup
  • 30g Raw Caster Sugar

Steps

  1. 01

    Place the chocolate into a bowl and add the espresso. Set aside.

  2. 02

    In a small bowl place the gelatine leaf in cold water to soak.

  3. 03

    Combine half (100ml) the cream, glucose and sugar in a saucepan and bring to just before boiling point.

  4. 04

    Microplane 1/4 of Tonka bean into the cream if using

  5. 05

    Take off the heat

  6. 06

    Squeeze excess water from the gelatine and add to the hot cream mixture. Stir until dissolved. 

  7. 07

    Pour over the chocolate and coffee.

  8. 08

    Using a stick blender, create a smooth, silky mixture

  9. 09

    Add the remaining (100ml) cream and blend again.

  10. 10

    Cover directly with cling film onto the surface and place in the fridge for 2-3 hours.

  11. 11

    To serve, whip the ganache to a light mouse just before serving.

  12. 12

    Divide into serving dishes and garnish with Lindt chocolate decorations or a sqaure of Lindt EXCELLENCE