Chocolate Espresso Mousse
Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 6 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 100grams Lindt Excellence 70% Cocoa, finely, chopped
- 40milliliter hot L’or Espresso Ultimo coffee
- 200milliliter thickened cream
- 2tablespoons raw caster sugar
- 1tablespoons glucose syrup
- 1teaspoons gelatine powder
- 6 pieces Lindt Excellence 70% Cocoa diamond pieces, to serve
Description
Take L'or Espresso Ultimo Capsules and Lindt Excellence 70% Cocoa to the next level with this truly deluxe creation.
Method
Step 1 of 4
Place chocolate in a heatproof bowl. Pour over the hot coffee. Stand for 5 minutes. Stir until smooth.
Step 2 of 4
Combine the cream, sugar and glucose syrup in a heavy-based saucepan over medium-high heat. Bring to the boil. Remove from heat. Sprinkle gelatine over cream mixture. Whisk until gelatine dissolves.
Step 3 of 4
Pour cream mixture into chocolate mixture. Stir to combine. Chill for 2 hours.
Step 4 of 4
Using a stick blender, blend chocolate mixture until smooth. Spoon into serving glasses. Serve topped with chocolate piece.
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