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