Chocolate-coffee mousse is a delicate dessert with a divine taste, moderately sweet, with a pleasant bitterness of dark chocolate and a subtle aroma of coffee. This mousse is the most suitable dessert for a New Year's feast, since the meal ends well after midnight, a portion of chocolate and coffee dessert will be a good alternative to a piece of cake with coffee, which will be healthier for your figure. If you decide to prepare chocolate and coffee mousse for the New Year, then you need to calculate the time correctly, because the layers must have time to cover properly. I advise you to start the process of preparing the mousse in the morning. While the layers of mousse are solidifying in the refrigerator one by one, you can prepare other dishes. The recipe is not complicated, but you will have to put a little effort into preparing the dessert, but the result will exceed any of your expectations. Coffee and chocolate connoisseurs will be grateful to you.
Chocolate coffee mousse - recipe.
To prepare we will need:
- cream (30% fat) – 0.5 l;
- milk – 0.5 l;
- dark chocolate bar;
- coffee;
- vanilla;
- gelatin – 2 tbsp. l.;
- sugar to taste.
Prepare all ingredients. Brew strong coffee (1 glass). Beat the cream with sugar and vanilla (preferably natural). Add sugar to taste. Store the whipped cream in the refrigerator to prevent it from settling. Boil the milk.
The first layer of our mousse should be chocolate. To do this, melt a chocolate bar with the addition of milk in a steam bath, leaving a few slices to decorate the dessert. Dissolve a tablespoon of instant gelatin in a glass of hot milk. Gradually pour the milk into the chocolate, stirring continuously. Do not bring to a boil. The mass should be homogeneous, without lumps, dark chocolate color. Cool the finished mixture, add a few tablespoons of whipped cream and mix gently. Place in a layer in glass portions (preferably transparent dishes). Place in the refrigerator until completely frozen. When turning the glass over, the mass should remain in place.
While the first layer hardens, prepare the second. Repeat the process with milk and gelatin. Pour in coffee. Cool. Add a few tablespoons of cream (for airiness). Stir without fanaticism, the cream should not dissolve in the mass. Place on top of the chocolate layer and leave in the refrigerator. The coffee layer should be lighter than the chocolate layer.
When the layers of the dessert have hardened well, spoon whipped cream on top with a syringe and sprinkle with grated chocolate. Chocolate coffee mousse is ready.
Tip: if you make this dessert in clear glasses, decorate the edges of the glass with frosted sugar. It looks very impressive on the table. The glass should be dipped in raw protein, then in sugar and allowed to dry. Then carefully build the mousse itself.
Bon appetit everyone!
Author: Liliya Purgina
You can also cook for your loved ones
You must understand that any “” can be collected in any silicone (and sometimes metal) forms. We show the cake in the shape and design that seems most logical to us, but if you don’t have the right shape on hand, take any other one. For example, this dessert will come together equally well in molds from the manufacturer Silikomart (it is considered professional and is used by restaurants all over the world). I always have a decent assortment of forms in stock, you can. In addition, instead of cakes, you can make a cake (or several), the recipes are the same. And here are the forms themselves; the finished product and its geometry are always visible on the boxes: 
Our dessert today will contain not only the cake itself, but also a base of sablé (short pastry). Therefore, we select die cuts to match the shape (its silhouette). Round for and oval for . Let's say you use molds with a different geometry, then try to select the appropriate die cuts.
Saber
What is saber? This is the base for our shortcrust pastry cake. It is prepared simply and, in principle, unpretentious. The obvious advantage of using it is that it is more convenient to eat such a cake with your hands - we eat it together with the stand on which it stood. We've probably all made shortbread at least once, so there shouldn't be any problems with it. The only point is to take high-quality butter with a fat content of 82%. 
Separate the whites from the yolks. Place the yolks (70 g) into a bowl. Pour sugar (112 g) there. 
Beat the mixture well and thoroughly until it increases in volume and lightens in color. Whisk attachment. You can do the same with a hand mixer. 
Add butter (112 g). I took a cold one, which I chopped into small cubes. In general, there are two technologies: add cold oil or room temperature. Using the first one saves time. 
Beat at medium speed with the paddle attachment. The idea is to work quickly and disturb the future dough as little as possible. On a hand mixer, use the spiral attachment. 
Add flour (185 g) and baking powder (5 g). If you doubt the quality of both, sift through a fine sieve a couple of times. 
Again, knead thoroughly at medium speed (so that gluten does not develop in the flour, which will make the dough “rubbery”). 
In a couple of minutes you will have a smooth, manageable paste. 
Transfer it to parchment. 
Cover with a second sheet and roll out the dough with a rolling pin to a thickness of 3 mm. Work quickly, use cool tools, and handle the dough as little as possible. 
This is what should happen. Place the dough in the refrigerator for half an hour. 
After half an hour, take out the dough and carefully transfer it to a silicone mat (we will bake the dough on it). If you don't have a mat, do everything on parchment. Select the right size die cut. Our cake itself will be in a Pillow shape (oval), which means we’ll also take a larger oval die cutter. French chefs recommend dipping the die-cut into starch, and only then cutting out the workpiece. It seems to be more accurate this way. 
Poke holes with a fork (to prevent the dough from bubbling). 
Remove the remaining dough with a spatula. The assembled dough can be reused, just repeat the procedure again (roll out the layer, cool, cut out the shapes). Place the preparations back into the refrigerator for another half an hour. 
Bake at 150 degrees for 15-20 minutes. Until golden brown. During the baking process, the workpieces may begin to swell, but will then return to their original thickness. Let them cool and store in an airtight container. From this quantity you can make about 15-18 cake pieces or a couple of large cake layers (16-20 cm in diameter). Unneeded dough can be frozen.
Coffee cream
Creme (accent on the last syllable) is also called creme or even creme. There is only one idea - this is the type of filling that is most often stabilized with butter. That is, we do not use gelling agents (agar, gelatin), but we get a stable mass, which we set the shape. This filling obviously turns out much more tender and softer. And at the same time we will learn how to flavor cream. 
Pour cream into a saucepan (200 g, fat content not lower than 33%). Add coffee beans (30 g). If you make desserts with a different flavor, you can replace coffee beans with anything that is equally aromatic. This could be dried lavender flowers, tea, buckwheat, and so on. 
Put the cream on the fire. Bring to a boil. Remove from heat, cover with a lid and let steep for 10 minutes. This is the so-called hot method of aromatization. 
Prepare a bowl of milk chocolate (160 g). 
Pour the cream into the chocolate through a sieve. It will just collect grains (or herbs). 
Make an emulsion, trying to mix the mixture thoroughly with a whisk. The flakes will appear first. But gradually the mass will become homogeneous. Already here I use a spatula to collect as much mass as possible from the sides of the cup. 
Wait until it reaches 40 degrees. 
Add cold butter (50 g). 
Mix everything thoroughly again. And puree with a hand blender. You should get a completely homogeneous mass. 
Pour it into a silicone mold. I took the rectangular one. You need to achieve a layer height of 4-5 mm. It is better to place the mold in a baking tray so that the geometry is not disturbed during transfer to the freezer; after all, silicone molds are quite soft. You can use a metal mold lined with film or metal rings (squares) that also have cling film instead of a bottom. 
Put it in the freezer. The cream should harden completely.
Coffee filling
The coffee filling will be less dense and more airy. Therefore, first we poured the cream, and the coffee filling will go on top. 
Leaf gelatin (6 g). Soak in cold water. You can also take powder (it is diluted in a ratio of 1 to 6 with water). This is how the pros soak gelatin - pour water into a glass and twist the gelatin. They are lowered into the water. It's quick and you don't have to cut anything. 
Then we again flavor the cream (300 g) with coffee beans (40 g) according to the usual method. Bring to a boil, remove, cover and wait 10 minutes. 
Strain the cream. 
Now prepare the crème anglaise or crème anglaise. To do this, mix the yolks (30 g) with sugar (75 g). And beat well with a whisk. 
Gently fold the yolks into the cream, stirring constantly with a whisk to prevent the yolks from curdling. Warm up the mass to 84 degrees. 
The mass should thicken a little. This is not a custard with a spatula in it. We need to achieve a slight thickness. If you dip a wooden spatula and run your finger through it, it will leave a clear mark. In this case, the cream will be liquid. That's what we need. 
Add a little dye to the resulting mass. This is just an accent that will look organic in our dessert. If you flavor the cream with, for example, lavender, it is wise to use purple dye and so on. 
Stir the mixture well until the desired color is obtained. 
Add gelatin and mix everything thoroughly. 
We will pour the filling over the coffee cream. 
The layers should be approximately the same height or the filling should be slightly higher. 
Put everything back in the freezer.
Coffee mousse
We begin to prepare the mousse only when both fillings are completely frozen, that is, they have not just cooled down, but have become icy.
We make the mousse with milk chocolate and also flavor it with coffee beans, but in a cold way. To do this, combine cream (150 g, fat content 33%) and milk (150 g, fat content 2-3.5%) in a saucepan with coffee beans (40 g). Place in the refrigerator overnight. During this time, the cream and milk are also flavored. 
Make the custard again. To do this, combine the yolks (56 g) and sugar (28 g), mix well. 
Soak gelatin (6 g) in water. 
Melt the milk chocolate (490 g) carefully. By the way, if you don’t have dairy, just combine white and dark in the proportion you like (for example, 1:1). Melt in the microwave in 15 second bursts. After each pulse, remove the bowl and stir the chocolate. At first it will seem that nothing is changing, but gradually it will “float”. If you pulse longer or don't stir the chocolate, you risk overheating the chocolate, causing it to clump and have to be thrown away. Help yourself with a hairdryer. 
Cook the cream. Heat the strained creamy milk mixture. 
Again, add the yolks and sugar into the total mass. Stir vigorously so that the yolk mass does not curdle. 
Stir with a whisk until you get this consistency. 
Combine the melted chocolate and the resulting cream (you need 300 g). Add gelatin. 
Punch with a hand blender. 
Whip cream (450 g) to soft peaks. That is, they are no longer liquid, but not dense either. 
When the chocolate mass has cooled a little, pour it carefully into the cream. In a thin stream, stirring. Use a whisk and use a spatula to scrape the mixture off the sides. 
Mix and start assembling. Pour the mousse into the cells halfway. This amount is enough for 15 cakes (Stone or Pillow) or a couple of 16-18 cm cakes. You can fill from a glass with a thin spout or from a pastry bag. 
Place the mousse in the freezer for 5 minutes, this is necessary so that the filling does not drown in it. At this time, take out our fillings and remove them from the mold. We cut strips about 2 cm wide. If you are collecting in round shapes, use round cutters of the required diameter. 
We cut long strips crosswise so that they fit into the molds. 
Place the filling in the half-filled cells (yellow side down). Fill with the rest of the mousse. Be careful, we don’t want any voids, so tap the pan with the pan on the table and add (if necessary) mousse. The fillings can be drowned so that the mousse covers the top or left on the surface (as in the upper left cell). It's a matter of cutting. 
That's it, put it in the freezer for 5-6 hours. Cakes for the night.
Caramel mirror glaze
This frosting is quite easy to make, has the least amount of hassle and has a nice caramel flavor. If you had difficulties with previous glazes, then this one gives the correct result almost 100%.
Let's start again with gelatin (15 g), which we soak in cold water. 
In a saucepan, combine sugar (263 g) and (200 g). Can be replaced with molasses, invert syrup or glucose. 
In another, pour cream (300 g, fat content 33%). 
Place both saucepans on the stove. The cream should just bubble quietly. But we make caramel from sugar and syrup. 
Do not try to stir the mixture under any circumstances, otherwise the sugar may crystallize and you will end up with candy. You can only move the saucepan slightly so that the sugar disperses. 
Gradually the sugar will dissolve. We wait for the characteristic caramel color to appear (this is when the liquid begins to turn yellow). 
We are waiting for approximately 173-175 degrees. 
Remove from heat and add boiling cream in several stages. We added a third, the mass began to foam, stir vigorously with a spatula. Then again and again. 
As a result, you will get a homogeneous dense caramel. 
Pour caramel over milk chocolate (75 g), pour it in a thin stream and stir, this is necessary so that the chocolate does not curdle. 
You should get a homogeneous smooth mass. If any lumps appear, it means either the caramel has crystallized or the chocolate has curdled. Start all over again. 
Add gelatin. 
And half a teaspoon of golden kandurin (available in the store). It gives a light pearlescent shine to the glaze. In cold-colored glazes it makes sense to use silver kandurin. You can add other dyes (gel or dry), the only thing is that you need to choose those colors that do not interfere with the caramel color of the glaze itself (red, orange, yellow, purple). 
Beat the glaze with an immersion blender. To do this, tilt the glass a little, carefully insert the blender and swirl it around a little (this is how we expel large bubbles). Without allowing the blender attachment to rise above the surface of the glaze, punch the mixture. Bubbles are evil, so we do everything at minimum speed and carefully. 
You will see reflections on the surface of the glaze. 
We wait until the glaze cools to 40 degrees. Many people have complained in past recipes that the frosting does not cool. That's right, it will cool down on its own for hours. Therefore, you need to stir it every minute with a spatula or spoon, but so as not to create extra bubbles. 
When the icing has reached working temperature, arrange the cakes (or cake). Place a baking sheet, line it with film (the collected glaze can be reused, you just need to collect it, heat it and punch it again with a blender). There is a lattice on top, and cakes on it; we have them ice-cold. 
Pour over the cakes quickly, in one go. The glaze cools quickly and if you start pouring the second layer, there will be lumps. You should try to cover the cake in one motion. And pay attention to the viscosity of the glaze. It's quite runny, but holds up well.
As soon as the excess glaze has drained off (this will take a minute), we pry each cake from below with a flat spatula, lift it and roll it along the wire rack (this removes excess strands of glaze from below). There is a detailed video in the Eurasia recipe. We place the cakes on the saber. 
As decoration, we took coffee beans and brushed them with kandurin on top. Don't overdo it, we don't need golden grains, but only a light golden sheen. 
Here's the cut. Everything is as we intended it to be. 
Good luck
I want to say that the dessert is both very simple and very complex. I followed all the steps that Conditoria told me and everything turned out well. It will be even easier for you, because I took the maximum number of photos and additional videos. All grams and minutes are verified, if you use scales, a thermometer and quality products - desserts will be the same or even better)
Don’t forget that despite their apparent simplicity, these desserts are still of medium complexity, which means there may be some minor difficulties. Don't despair and try again. When in doubt, do a little at a time. For example, make several cakes with only mousse and sponge cake, and add confit to a couple more. And when you pour the glaze, take one cake at a time and leave the rest in the freezer. If something doesn’t work with the glaze, you can cook it again and try it on a second batch of ready-made desserts.
In any case, anyone can make such a dessert. Most of the tools and ingredients you may need are available in my .
- It is advisable to bake the sponge cake in advance. To do this, beat the soft, melted butter with a mixer until fluffy, gradually add sugar (leave a couple of spoons for the egg whites).
- Separate the yolks from the whites and beat them into the butter cream, kneading after each until smooth. While whipping the buttercream, pour in strong and lukewarm coffee, add vanilla sugar and beat at high speed until a homogeneous cream is obtained.
- Sift the flour through a sieve along with cocoa powder, salt and baking powder into a separate bowl and stir. While stirring the butter-coffee mixture, add the flour mixture and whisk to form a homogeneous dough.
- Beat the egg whites with a mixer at high speed until stiff peaks form (be sure to wash and dry the mixer attachments). Finally, add sugar and stir until it is almost completely dissolved.
- Mix the protein foam into the dough using top-down movements. Transfer the dough to a baking pan, having previously covered it with parchment paper or greased with butter and sprinkled with flour.
- Bake the chocolate cake layer for half an hour at 180C. Remove the mold, after cooling completely, transfer the sponge cake to a wire rack and let it “air” for at least 1-2 hours (it’s better to leave it overnight, the soaked sponge cake will be juicier and more tender).
- After the specified time, return the cake to the springform pan and evenly soak it with sweet, lukewarm coffee and alcohol.
- Prepare the cream mousse for the cake: mix the egg yolks with half the starch, stir until smooth and pour in half the coffee in a thin stream.
- Add the second half of the starch and gradually pour in the remaining coffee. Pour milk into a saucepan, add 4 tablespoons of sugar and put on fire.
- While stirring the milk, bring it to a boil and pour it in a thin stream into the mixture of yolks with coffee and starch (while continuously stirring the yolk mass with a whisk).
- Pour the cream back into the pan, put on the fire and simmer until thickened over low heat, stirring continuously with a spatula or whisk. Remove the pan from the heat, cover with a lid and leave until completely cool.
- Pour alcohol over gelatin and leave for 15 minutes. Place the container with gelatin in a water bath and, stirring constantly, heat the mixture until the gelatin grains are completely dissolved (do not bring to a boil!).
- Remove the container from the water bath, cool and mix with the lukewarm milk-based custard. While stirring, cool the cream completely (you can place the pan with the cream in a bowl of very cold water so that its level reaches half of the pan).
- Beat the chilled cream with a mixer until fluffy and gradually mix it into the custard (do not let it harden, i.e. add the cream immediately after it has cooled).
- Beat the egg whites with a mixer until stiff peaks form and add the remaining sugar (2 tbsp). Mix the protein cream into the creamy mixture using gentle movements from top to bottom.
- Cover the soaked cake with the resulting coffee cream, cover the mold with cling film and place in the refrigerator for at least 4-6 hours. It's best to leave the coffee cake mousse overnight.
- Remove the finished cake from the refrigerator, remove the film and split ring, decorate the surface with melted and lukewarm chocolate or coffee beans. Bon appetit!
French airy delicate dessert that literally melts in your mouth. This dessert will delight chocolate lovers. Coffee will add a special note to the dessert. Cream - the fattier the better. This dessert will not leave anyone indifferent.
To prepare chocolate and coffee mousse, we will need the products indicated in the list.
Break the chocolate into small pieces. Place the container with chocolate in a water bath and dissolve it while stirring.
We separate the eggs into yolks and whites.
Add half the sugar to the yolks.
Beat the yolks with sugar into a fluffy foam.
Add coffee to the melted chocolate. Stir with a whisk during the process.
Whisk until the chocolate and coffee are completely combined.
Add the egg mixture and cream to the chocolate-coffee mixture and stir thoroughly.
Beat the whites until stable peaks form.
Add the whites into the chocolate mixture piece by piece, stirring carefully so as not to scramble the whites.
Pour the finished mousse into bowls and place in the refrigerator for at least 3 hours.
Decorate the finished chocolate-coffee mousse with chocolate sprinkles.
Loading...