Chocolate and Coffee Mousse Pots - Chef Recipe by Manu Feildel

Ingredients

Chocolate Mousse:

250mL pure cream
250g dark chocolate, finely chopped
Extra for grating
3 egg yolks
50g caster sugar
250mL milk

Coffee Cream:

300mL thickened cream
1 double shot L'OR Barista Ristretto intensity 11 (brewed ristretto setting and chilled)
30g icing sugar, sifted

Method

Chocolate Mousse:

In a small saucepan, heat the cream over medium heat until it comes to a gentle boil. Add the chopped chocolate, leave to sit for 2 minutes before whisking until smooth.

Whisk the egg yolks and caster sugar in a medium bowl until pale.

Bring the milk to a simmer in a small saucepan over medium heat. Gradually whisk the hot milk into the egg mixture, return to saucepan and cook over medium heat for 2-3 minutes, or until the mixture thickens.

Remove from heat and fold in the chocolate mixture.

Divide between six 200mL capacity serving glasses and refrigerate for 3 hours.

Coffee Cream:

Place all ingredients in the bowl of an electric mixer and whisk until soft peaks form. Transfer to a piping bag, fitted with a star nozzle.

To Serve:

Pipe coffee cream into each serving glass, covering the chocolate mousse. Finish with finely grated chocolate.

Credits: Manu Feildel

Photo Credits: L’OR Espresso