Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
4
- 100grams dark chocolate, roughly chopped
- 1tablespoons instant coffee granules
- 2 cup thickened cream
- 1/4 cup salted roasted peanuts, roughly chopped
- 1 1/2 cup caster sugar
- 1tablespoons pure honey
- 4tablespoons double thick cream (to serve)
Nutrition per serving
4550kJ / 1090Cal
4550 Kilojoules or 1090 Calories
52% of daily energy intake*
Protein
10.2grams
Fat
72.0grams
Carbs
98.8grams
Sugars
96.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Master mousse with this easy espresso chocolate mousse recipe with peanut praline. The mousse can be made up to two days ahead, leaving you more time to relax.
Method
Step 1 of 4
Place chocolate, coffee and 1/2 cup thickened cream in a heatproof bowl. Place bowl over a saucepan of simmering water (ensuring water doesn’t touch bowl base). Stir with a metal spoon for 5 minutes or until melted and smooth. Set aside to cool slightly.
Step 2 of 4
Using an electric mixer, beat remaining thickened cream until soft peaks form. Gently fold chocolate mixture into cream. Spoon cream mixture among 4 x 1-cup capacity glasses. Refrigerate for 2 hours or until set.
Step 3 of 4
Meanwhile, line a baking tray with baking paper. Spread peanuts over tray. Combine sugar, honey and 1/2 cup water in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil. Boil, without stirring, for 8 minutes or until golden. Set aside for 1 minute or until bubbles subside. Pour toffee evenly over nuts. Set aside for 30 minutes or until set. Break into shards.
Step 4 of 4
Serve mousse topped with double cream and peanut praline.
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