MOCHA CHOCOLATE MOUSSE

Coffee and chocolate are a match made in heaven. They really complement each other perfectly, and make for a lovely dessert. Even a lovelier dessert if it involves no baking. Smooth chocolate crème, light and airy coffee mousse, and a fluffy layer of freshly whipped double cream. A fantastic dessert done in no time, and always a good idea for parties or quick sweet treat after lunch.

Ingredients
For the chocolate crème
120 ml double cream
100 grams good quality milk chocolate
For the mocha mousse
120 ml double cream
2 tablespoons instant espresso powder
4 tablespoons boiling water
2 tablespoons honey
2 teaspoons unflavoured gelatine (140 bloom)
2 tablespoons cold water
For the garnish
200 ml double cream
chocolate-covered espresso beans

Preparation

To make the chocolate crème base, break the chocolate bar into small pieces, place it in a saucepan, and pour the double cream over it. Place the saucepan over medium heat, and let everything slowly melt together. Once melted, remove the crème from the heat and let it cool slightly. Take 4 serving glasses, and evenly pour in the chocolate. Place them in the refrigerator to set the crème.

Once the chocolate part it set, proceed to make the mocha mousse. Pour the cold water into a small bowl, sprinkle in the gelatine, and let it sit for about 10 minutes, to bloom. Take another small bowl, add the espresso powder and the boiling water, mix well, and let the coffee cool down to room temperature, then add the honey, and mix very well. Beat the chilled double cream until very soft peaks form, pour in the coffee, and continue mixing.

Melt the bloomed gelatine over low heat, then take a teaspoon or two of the coffee mixture, mix it well with the gelatine, then pour everything back in the bowl, and mix to combine. It will look very runny, but that is fine. Divide it evenly between the four serving glasses, pouring gently over the chocolate layer, and return the glasses in the refrigerator. Once this layer has set, whip the double cream, spread it over the mousse, decorate with chocolate-covered espresso beans, and serve. Yields 4 servings.