Coffee and chocolate mousse, rum caramel, orange curd, hazelnuts

  • 4
  • 1 hour 30 minutes plus 3–4 hours for chilling the mousse

This delightfully retro coffee and chocolate mousse with a rum caramel, orange curd and hazelnuts was inspired by an espresso martini. It's a great dinner party dessert as all the elements can be made well in advance and then assembled at the last minute. There will be more curd than you need for just this recipe.

First published in 2023

Ingredients

Metric

Imperial

Coffee and chocolate mousse

Orange curd

Rum caramel sauce

  • 1 tbsp of water
  • 30g of butter
  • 100g of soft dark brown sugar
  • 95g of double cream
  • 25ml of dark rum

Method

1

First make the chocolate and coffee mousse. Melt the chocolates in a heatproof bowl over a pot of warm water

2

Warm 50ml of the cream, add the coffee and stir to dissolve

3

Whisk the water, egg yolks, whole eggs and sugar together. Place in a heatproof bowl over a pot of simmering water and whisk continuously until it reaches 74°C

  • 60ml of water
  • 120g of egg yolk
  • 50g of whole egg
  • 90g of caster sugar
4

Fold the sabayon (egg mixture), chocolate and coffee together then allow to cool until it is lukewarm

5

Lightly whip the remaining cream to soft peaks and fold through the chocolate mixture

6

Transfer to a container and allow to cool and set in the fridge for 3–4 hours

7

Preheat the oven to 165°C

8

Place the hazelnuts on a tray and pop in the oven for 10–12 minutes until golden brown

9

Once toasted, set aside to cool then cut in half

10

Place all the ingredients for the orange curd in a pot and, over a low heat, whisk until the mix has thickened enough to coat the back of a spoon (about 82°C)

11

Remove the curd from the heat and transfer to a container. Cover with cling film, making sure that the film is touching the top of the mix, to stop it from forming a skin. Allow to cool then transfer to the fridge to set and chill fully

12

To make the rum caramel sauce, slowly melt together the water, butter and soft dark brown sugar over a medium heat. Bring to a boil, add in the cream and bring to a boil again

  • 1 tbsp of water
  • 30g of butter
  • 100g of soft dark brown sugar
  • 95g of double cream
13

Take off the heat and whisk in the rum. Allow to cool then transfer to the fridge to chill

14

To serve, place a generous spoonful of mousse on each plate. Wet the back of a spoon with warm water and make an indentation into the mousse. Spoon the orange curd into the indentation. Drizzle the rum caramel around the mousse, finish with sprinkling of hazelnuts

Brought to you by

In association with

Roberta Hall-McCarron spent the early part of her career under the wing of Tom Kitchin but has since gone on to carve a path of her own, opening the acclaimed The Little Chartroom in Edinburgh, where her bold, seasonal food brings Scotland’s natural larder to the forefront.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more