Coffee and Milk Chocolate Desser

Main Ingredients:

1. Biscuit (Base):

Crushed digestive biscuits – 200 g

Melted butter – 90 g

2. Milk chocolate mousse:

Milk chocolate – 200 g

Hot single cream – 100 ml

Semi-stiff whipped cream – 250 ml

Melt gelatin – 6 g (pre-soaked)

3. Coffee whipped cream:

Full-fat single cream – 200 ml

Icing sugar – 20 g

Nescafé coffee extract or concentrate – 1 teaspoon

4. Decoration:

Roasted coffee beans

Sprinkle with cocoa powder

Edible gold flakes (optional)

Preparation:

Step 1: Prepare the biscuit base

1. Mix well the crushed biscuits with the melted butter.

2. Pour the mixture into round, flat molds and press down to form a firm base.

3. Place in the freezer for 20 minutes to set.

Step 2: Preparing the Chocolate Mousse

1. Bring the single cream to a boil and pour it over the chopped chocolate.

2. Add the melted gelatin and stir until completely dissolved.

3. Once cooled, gently fold in the whipped cream with a spoon.

4. Pour the mousse into round silicone molds and place in the freezer until set (3 to 4 hours or overnight).

Step 3: Preparing the Coffee Whipped Cream

1. Whip the cream with the sugar and coffee extract until stiff.

2. Store in the refrigerator until ready to use.

Step 4: Assembly

1. Unmold the chocolate mousse and place it on the biscuit base.

2. Place a scoop of coffee-flavored whipped cream on top of each mousse.

3. Garnish with coffee beans, a sprinkle of cocoa powder, and gold glitter, if desired.