Dark chocolate mousse with coffee cream and sablé biscuits
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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.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Dark chocolate mousse
- 325g of dark chocolate, 70%
- 30g of butter
- espresso, 2 shots
- 140g of egg yolk
- 140g of water, warm
- 210g of egg white
- 50g of caster sugar
Sablé cookies
Coffee cream
- 2 tsp instant coffee granules, good quality
- 250g of whipping cream
- 50g of whole milk
- 25g of sugar
- cocoa powder for dusting
SAVE RECIPE
Equipment
- Blender
Method
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
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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