Dark chocolate mousse with coffee cream and sablé biscuits

by Pierre Koffmann
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Ingredients

Store Cupboard

  • 325g of dark chocolate, 70%
  • 140g of egg yolk
  • 210g of egg white
  • 50g of caster sugar
  • 200g of caster sugar
  • 1 egg yolk
  • flour, for dusting
  • 2 tsp instant coffee granules, good quality
  • 25g of sugar
  • cocoa powder for dusting

Dairy

  • 30g of butter
  • 400g of butter
  • 1 tsp double cream
  • 250g of whipping cream
  • 50g of whole milk

Beverages

  • espresso, 2 shots
  • 140g of water, warm

Bakery

  • 500g of T45 flour, sifted