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.