Mocha-Chocolate Coffee Mousse-Baketitude


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Mocha is the next best thing to Chocolate.  Best or next to best ,you can decide. 

And it’s a version from Nigella Lawson’s Domestic Goddess TV show.

The two most amazing things God made, and we bring them together in a single word. 

Mocha. 

Smooth , cool and super amazingly light, this dessert promises the forbidden and delivers with ease. 

And it’s gluten free , relatively lower in calories if you exercise portion control and decadent in the same breath. 

I rarely make this dessert, because I end up eating a whole bowl full and more. That just one spoon is so difficult to resist.

Festive enough for a Christmas dessert, strawberries make it even more so. 

Any berries will do. 

And you can make so much mousse with just two eggs. Also use this mousse to fill an entremet or sandwich two cakes… 

So ’nuff said.

For the 

Mocha Chocolate Coffee Mousse-Baketitude

You need

2 eggs , separated

½ cup cream- I used non dairy

1 tbsp milk

1 tbsp instant coffee

4 oz or 110 GM’s dark chocolate not compound

¼ cup sugar( increase the sugar to ½ cup if you’re using unsweetened dairy cream)

1 tsp vanilla extract

¼ tsp cream of tartar or lemon juice

Pinch salt

Strawberries/blueberries/blackberries or mulberries for garnish

Separate the eggs into clean dry bowls.

Reserve 1 tbsp sugar.

Place the remaining sugar and salt with the yolks and set a bowl of water to simmer.

Mix the coffee with the milk.

Over the simmering water place the bowl of yolks and beat . You’ll need to whisk them till the eggs and sugar are combined and the mix becomes a pale yellow custard like consistency. 

Remove from the simmering water and whisk in the vanilla , half the cream, the coffee milk and return to the simmering water. 

Keep whisking till the custard is thick and coats the back of a spoon. Drop a drop of custard on a plate and wipe away a bit with your finger. The remaining custard should stay in it’s place. That means your custard is cooked.  Allow this to cool.

Chop the Chocolate in to small pieces and place in a bowl over the once simmering water. So the heat of that water is good to melt the chocolate.

Now wash your beater blades and wipe clean. 

Place the remaining cream in a chilled bowl and whisk till stiff peaks form. This may take 7-10 minutes with a Hand held beater. 

Chill till you’re ready to mix. 

Now the egg whites which should be at room temperature… With washed and dried beater blades whisk again. 

Begin whisking the egg whites till foamy. 

Add the cream of tartar and sugar and whisk again. 

Whisk till stiff peaks form and you are able to overturn the bowl and the egg whites don’t move. 

Set aside and start making the mousse now. 

Scrape the melted chocolate into the now cool egg Custard. 

Mix well to ensure there are no pockets of Chocolate there. 

Now in three batches fold in the whipped cream. Gently does it. If you use too much force,then you’ll have very less mousse ….remember that .

Similarly in thirds whisk in the egg whites. 

The first time lightly beat in the egg whites. 

Fold in the remaining egg whites. 

You can place some of the mix into a piping bag and pipe small amounts into small glasses. Or just allow the mousse to set in a big bowl. 

Chill the mousse for 3-4 hours and then top with some berries and dig in.

Half the portion is air… Remember how much air you whisked into the whites and cream. 

I made 6 chai glasses about 100 mils each and a small bowl of 200 mils . Pretty impressive with just 2 eggs and 4 ounces of chocolate.

So enjoy every bite… Most of it is empty air headed calories.

Top it with berries , stuff it in a chocolate ball or make it snow on this… 

Whatever makes your Christmas prettier. 

 

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