1. Recipes

CHOCOLATE ESPRESSO MOUSSE

Prep time:
20 minutes

Ingredients

  • 40ml of L'OR Espresso, we recommend L’OR Ultimo.
  • 100gram of Lindt EXCELLENCE 70% Cocoa, chopped
  • 1 leaf of Gelatine (Gold Grade)
  • 200ml Cream 35%
  • 15g Glucose syrup
  • 30g Raw Caster Sugar
  • Optional: Little Tonka bean, grated finely

Preparation

  1. 01

    Place the chocolate into a bowl and add L’OR Espresso. Set aside.

  2. 02

    In a small bowl place the gelatine leaf in cold water to soak.

  3. 03

    Combine half (100ml) the cream, glucose and sugar in a saucepan and bring to just before boiling point.

  4. 04

    (Microplane a ¼ of a Tonka bean into the cream if using).

  5. 05

    Take off the heat.

  6. 06

    Squeeze excess water from the gelatine and add to the hot cream mixture. Stir until dissolved.

  7. 07

    Pour over the chocolate and coffee.

  8. 08

    Using a stick blender, create a smooth, silky mixture.

  9. 09

    Add the remaining (100ml) cream and blend again.

  10. 10

    Cover directly with cling film onto the surface and place in the fridge for 2-3 hours.

  11. 11

    To serve, whip the ganache to a light mousse just before serving.

  12. 12

    Divide into serving dishes and garnish with Lindt chocolate decorations or a square of Lindt EXCELLENCE.