Our Dolce Queen, Ale Gambini, shares a decadent yet delicate mousse that's perfect for spring
Chocolate and coffee have always been one of the best combinations in the culinary world, where chocolate balances the strong bitterness of coffee. As a chocolate taster and educator, I only use high-quality dark chocolate for my recipes; in this case, a 70% dark chocolate and a good quality Italian ground instant coffee.
The marriage between these two superfoods creates a creamy, elegant, and easy-to-make dessert. The mousse can be prepared in advance and served dusted with cocoa powder, crumbled biscuits, or chocolate chips.
If prepared for special occasions, sprinkle your mousse with edible gold powder and edible flowers.
Dark Chocolate and Coffee Mousse
4
servings15
minutes0
minutesIngredients
5 oz 5 70% dark chocolate
8 fl. oz 8 heavy whipping cream
1 teaspoon 1 Italian ground instant coffee
1 pinch 1 ground cinnamon
semi-sweet chocolate chips, to garnish
Directions
- Coarsely chop the chocolate and melt it in a double boiler or in the microwave.
- Add the instant coffee and cinnamon, and mix well until the ingredients are blended.
- Whip the cream to a stiff peak and gently fold it into the chocolate mixture.
- Divide the mixture into four small cups.
- Cover with cling film and refrigerate for at least two hours.
- Serve the mousse dusted / garnished with chocolate chips.
Notes
- Please note the refrigeration time required before serving.
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