Coffee and Chocolate Mousse Recipe

Dark chocolate mousse with coffee cream and sablé biscuits

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

PT1H15M

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.

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Ingredients

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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

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

Coffee cream

2 tsp instant coffee granules, good quality
250g of whipping cream
50g of whole milk
25g of sugar
cocoa powder for dusting

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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

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Pierre Koffmann

Pierre 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, Pierre artfully extracts extraordinary flavour from ordinary ingredients and cuts.