Cannily disguised as an after dinner cappuccino, Pierre Koffmann's exquisite dessert features a rich coffee cream and intense dark chocolate mousse. Sablé biscuits add further decadence to this coffee and chocolate mousse recipe.
Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Koffmann artfully extracts extraordinary flavour from ordinary ingredients and cuts.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To prepare the mousse, warm the chocolate, butter and coffee in a bain-marie to 45°C. Remove from the heat and whisk in the egg yolks until thoroughly combined and completely emulsified. Repeat the process with the warm water, adding in a steady stream
325g of dark chocolate, 70%
30g of butter
espresso, 2 shots
140g of egg yolk
140g of water, warm
In a separate bowl, whisk the egg whites and sugar together to form a soft peak meringue. Gently fold the meringue mixture into the chocolate mixture, then pour into individual cups until 3/4 full. Allow to set in the fridge
210g of egg white
50g of caster sugar
To prepare the sablé biscuits, cream together the butter and sugar until pale and fluffy. Slowly add the cream and egg yolk to the butter mixture, then fold in the flour, being careful not to overwork the dough
400g of butter
200g of caster sugar
1 tsp double cream
1 egg yolk
500g of T45 flour, sifted
Divide the dough in half, wrap in cling film and chill in the fridge to rest until firm, for approximately 2 hours
Preheat the oven to 160-170°C/gas mark 3
Remove half of the dough from the fridge and allow to soften slightly, so the dough is not too hard. Roll the dough out on a smooth, floured surface to make a 1cm thick square. Transfer to a baking tray and chill in the fridge for approximately 20 minutes
flour, for dusting
Remove from the fridge and place in the oven for approximately 5 minutes, to pre-bake the dough. Remove from the oven, cut into 3 x 6cm rectangles, then return to the oven and bake for a further 5-10 minutes
Once baked, remove from the oven and allow to cool. The biscuits can be kept in an airtight container for up to 1 week, and any remaining dough can be frozen for up to 1 month
To prepare the coffee cream, blend together all of the ingredients - the mixture should resemble a very thick pouring cream. Once the mousse has set, pour over a layer of the coffee cream
2 tsp instant coffee granules, good quality
250g of whipping cream
50g of whole milk
25g of sugar
Dust with cocoa or hot chocolate powder to finish and serve immediately with the sablé biscuits
cocoa powder for dusting
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.