When I found this recipe this I knew I had to try it. It’s a perfect blend of coffee and dark chocolate. Hope You like it.
1/2 cup of heavy cream, plus 3/4 cup of heavy cream
1/4 cup of instant coffee granules
1/8 cup of sugar
2 ounce of dark chocolate chopped
2 ounce of bittersweet chocolate chopped
1.In small saucepan , heat 1/2 cup of heavy cream until you see steam come up. Stir in the instant coffee , do not let it boil.
2.Meanwhile, in the bowl of a stand mixer, beat the egg until it’s light yellow and frothy for about 3-5 mins. Add the sugar a little at a time until well combined.
3.At the same time, beat the egg in the bowl of a mixer until light yellow and frothy, gradually beat in the sugar, add half of the warm heavy cream/coffee mixture to the mixer and beat well.
4.Pour the egg mixture from the mixing bowl into the saucepan, cook on low for about 5 mins whisking constantly.
5.Sir sugar, egg, and Irish cream mixture into saucepan, cook on low for 5 mins, whisking constantly, add chocolate to the saucepan and whisk until melted, remove from the burner.
6.Cover the pot with a tight fitting lid. Place in the refrigerator for 2 hours, stirring 1 time.
7.Remove the pot from the refrigerator, in bowl of mixer, beat the remaining 3/4 cup of heavy cream until stiff peaks form, add the chocolate from the pot to the mixer and beat on low until starting to combine. Increase the mixer speed to high and beat until fully combined.
8.Transfer the mousse into four serving dishes. Chill until ready to serve. For garnish I used rolled wafers and chocolate sprinkles.