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To recipe list
Mocha Mousse
Chocolate mousse without the raw eggs! This is very nice indeed.
- 1 1/2 cups cream
- 110g chocolate, chopped
- 30ml boiling water
- 1 tsp instant coffee
- 1/2 tbsp gelatine
- 40ml (2 1/2 tbsp) sugar
- 1 tsp vanilla
Combine 1/2 cup cream and the chocolate in a saucepan and heat over low heat, stirring, until smooth.
Remove from heat.
In a bowl, stir the instant coffee into the boiling water until dissolved, then add the gelatine and stir until dissolved.
Stir the coffee mix into the chocolate mix until smooth.
Cool to room temperature.
Beat remaining 1 cup of cream with the sugar and vanilla until stiff.
Stir about 1/2 cup of the whipped cream into the chocolate mix to lighten it.
Gently fold in the remaining whipped cream.
Refrigerate for at least 2 hours before serving.
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