A delicious and sophisticated dessert with a touch of delightful sweetness.
Ingredients
For 2-4 servings:
- Coffee, 1 cup (strong)
- Gelatin powder, 2 tsp
- Warm water, 1 tbsp
- Powdered sugar, 2-3 tbsp
- Coffee liqueur, 1 tbsp (optional)
Mousse:
- Egg, 1 (plus 1 yolk)
- Powdered sugar, 4 tbsp
- Heavy cream (30%), 60 ml
- Butter, 30 g
- Dark chocolate, 50 g
- White chocolate, 50 g
Preparation
Coffee Jellies: Brew a cup of strong coffee. Dissolve the gelatin in warm water and set aside. Add the liqueur (if using) and powdered sugar to the hot coffee, stirring until dissolved. Add the gelatin and mix until completely dissolved. Pour into 4 cups or glasses. Cool and refrigerate until set, about an hour. In the meantime, prepare the mousse.
Mousse: Place the egg yolks in a metal bowl, add 2 tbsp of powdered sugar and heavy cream. Set the bowl over a pot of boiling water (about a cup, ensuring the bowl doesn’t touch the water) and stir with a wooden spoon until the mixture is hot or slightly thickens and starts to coat the spoon. The mixture should be hot enough to melt the butter and chocolate. Be careful with the heat to avoid scrambling the eggs.
Remove from the heat, add the butter and stir until melted. Divide the mixture into two parts, adding broken pieces of white chocolate to one and dark chocolate to the other. Stir until the chocolate is completely melted.
Beat the egg white with the remaining 2 tbsp of powdered sugar until stiff peaks form (start at a lower speed with just the egg white until foamy but still liquid, then gradually increase the speed and add the powdered sugar one spoonful at a time. Continue beating until very stiff and glossy).
Gently fold the beaten egg white into the chocolate mixtures, dividing it evenly between the two. Spoon the mousse onto the set coffee jelly, then refrigerate for a few hours until firm.
