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Dark chocolate mousse with coffee cream and sablé biscuits

Dark chocolate mousse with coffee cream and sablé biscuits

Dark chocolate mousse with coffee cream and sablé biscuits

  • Dessert
  • medium
  • 8
  • 1 hour 15 minutes, plus setting and resting time

PT1H15M

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1
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
2
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
3
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
4
Divide the dough in half, wrap in cling film and chill in the fridge to rest until firm, for approximately 2 hours
5
Preheat the oven to 160-170°C/gas mark 3
6
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
7
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
8
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
9
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
10
Dust with cocoa or hot chocolate powder to finish and serve immediately with the sablé biscuits
  • cocoa powder for dusting

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Ingredients

Metric

Imperial

Dark chocolate mousse

Sablé cookies

  • 400g of butter
  • 200g of caster sugar
  • 1 tsp double cream
  • 1 egg yolk
  • 500g of T45 flour, sifted
  • flour, for dusting

Coffee cream

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