Black Forest Coffee Mousse
Serves: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Plus: Individual glasses
Ingredients:
Chocolate and Coffee Mouse
200g 70% Dark Chocolate
2 tsp. Costa Instant Coffee
3 Large Eggs (separated)
60g Caster Sugar
Cherry Compote
300g Cherries
150g Caster Sugar
Juice and zest 1 orange
To Serve
150ml Double Cream
1 tsp Vanilla Paste
30g Caster Sugar
6 Cherries
Orange Zest
Method:
Add 125ml of boiling water to the instant coffee and stir until combined.
Heat the chocolate and coffee in a glass bowl over a pan of boiling water until the chocolate is fully melted.
Add the 3 egg yolks to the melted chocolate and coffee mixture and stir until combined.
Use a stand mixer or electric hand mixer to beat the 3 egg whites and caster sugar until stiff peaks form then fold through the melted chocolate.
When fully combined divide the mixture between 6 glasses and place in the fridge for at least 2 hours until set.
To make the cherry compote halve the cherries and remove the stones then place in a saucepan with the caster sugar and orange juice and zest.
Bring the mixture to a boil then leave to simmer for 15 minutes until syrupy then leave to cool.
When ready to serve whip the cream with the vanilla paste and caster sugar.
Top the chocolate mousse with the cherry compote then a dollop of the whipped cream and garnish each with a cherry and orange zest.
Don't forget to share your creations with us!
