Everything is cuter when you put it into tiny cups. I only added a little bit of coffee to these mousse’s but if you are making them for kids and you don’t think that having them fly off the walls high on coffee is ideal, just leave it out. The recipe has been tried and tested with and without with no visible difference.
If you can help it, and are having vegetarians for dinner, please use pure cream. Nothing makes us more uncomfortable than having to double check your cooking. Not to be blunt about it, but too often we do get lied to by restaurants and cafes when ordering menu items that would appear innocent. Vegetarian risotto with chicken stock anyone? Pure cream tastes much better too, without all the chemicals. Seriously, read the ingredients list on that thickened cream.
It literally takes a few more seconds to whip up and I would know. . . I whipped the 200ml to serve by hand. Ouch. Still a much better decision If you happen to be having a vegan over, Organ do an amazing vegan version that I can also vouch for. I love mousse in all of it’s forms!
I just use a vegetable peeler to get those pretty little chocolate curls. You can also use a regular grater, or the microplane will give you tiny little curls.
If you want larger curls, melt some chocolate and spread it onto a very clean oven tray. Allow to set, approximately 5 minutes and then scrap using a metal scraper. Handle delicately and remember that your body temperature is the optimum temperature for chocolate to melt in.
Look at that yummy mess! How could anyone be disappointed with a dessert like that? I collect a whole bunch of antique plates and I love to serve the little cups with them. It looks funky and eclectic and a little bit fancy. Check out the chocolate that I used – The Three Wise Bunnies.
“Bound To Keep You Out Of Trouble”
Follow my lead. . .
- 3 x 59g free range eggs
- 1/4 cup caster sugar
- 1 tablespoon dark cocoa powder
- 30ml espresso, cooled
- 300g dark chocolate melts (80% cocoa)
- 300ml pure cream
To Serve (optional)
- 200ml pure cream, whipped
- 2 teaspoons dark cocoa powder
- 100g chocolate, grated
- Using an electric mixer, cream the eggs and sugar for approximately 3 minutes on a high speed. Eggs will be lightened in colour and fluffy. Add the cocoa and espresso and whisk to combine.
- Transfer into a large stainless steel bowl and wash the mixer bowl thoroughly. Add the cream and whisk on high speed until stiff peaks have formed, approximately 45 seconds.
- Scoop cream into the stainless steel bowl and fold the mixture together using a large stainless steel spoon until completely combined. Do NOT whisk.
- Transfer into 150ml coffee cups and evenly spread the tops with a pallet knife. Place onto a large tray and into the fridge for at least 3 hours to set.
- Serve with a small dollop of cream, a dust of cocoa powder and a few chocolate curls.