Chocolate mousse with whipped cream and coffee
6 servings
40 minutes
Chocolate mousse with whipped cream and coffee is a refined dessert of Italian cuisine that combines the rich taste of dark chocolate, the tenderness of cream, and subtle coffee notes. This dessert was born in Europe and became a favorite among gourmets due to its airy texture and harmonious flavor combination. Coffee adds a deep aroma to the mousse, while rum adds a light spicy note. Whipped egg whites make the mousse light and airy, while cream adds tenderness. It is best served chilled, garnished with cocoa powder or grated chocolate. Perfect for a romantic dinner or as a finale to a festive feast.
1
Melt chocolate and butter in a water bath, adding coffee. Stir until a homogeneous mass forms. Remove from heat.
- Dark chocolate: 170 g
- Butter: 170 g
- Freshly brewed coffee: 60 ml
2
Fill a large bowl with ice water and set it aside.
3
In a water bath, beat the yolks with 170 grams of sugar, rum, and water for 3 minutes until the mixture thickens (the density of mayonnaise).
- Chicken egg: 4 pieces
- Sugar: 1 tablespoon
- Dark rum: 30 ml
- Water: 1 tablespoon
4
Remove from heat and place the bowl with yolks in a bowl of ice water and continue whisking until cool. Then fold the chocolate mixture into the yolks.
5
In a separate bowl, beat the egg whites with salt until stiff peaks form. Continue beating and add 1 tablespoon of sugar, continue beating until stiff peaks form.
- Salt: pinch
- Sugar: 1 tablespoon
6
Add vanilla.
- Vanilla extract: 0.5 teaspoon
7
Then carefully fold 1/3 of the egg whites into the chocolate mixture, mixing until fully combined, then add the remaining egg whites and mix, but do not overmix to avoid losing volume.
8
Place the mousse in a mold and refrigerate it at a 45-degree angle for 2 hours.
9
Prepare homemade whipped cream (for 1 cup of heavy cream, add 1-1.5 tablespoons of powdered sugar).
10
After 2 hours, pour the cream into a mold, decorate with cocoa or chocolate, and place it in the refrigerator for a couple more hours.
