Mousse is a dessert that can be enjoyed any time of the year, but during the summer, it’s often a great alternative to classic ice cream. Today’s recipe is for a chocolate and coffee mousse that is incredibly easy to make. The only secret is to dissolve the unflavored gelatin thoroughly to avoid lumps and ensure it acts as a binder for the other ingredients. Additionally, the chocolate should always be melted gently in a...
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In a blender, combine the unflavored gelatin, water, and instant coffee. Blend for 20 seconds. Add the hot milk and blend again until everything is well combined.
Melt the chocolate in a double boiler over gentle heat. Once melted, add the sugar and mix well until fully incorporated, forming a smooth cream.
Add the cold milk and the gelatin-coffee mixture to the melted chocolate. Blend everything together until you achieve a very smooth cream.
Pour the mixture into tall dessert glasses and refrigerate for about four hours.
Ensure the unflavored gelatin is fully dissolved to avoid lumps in the mousse.
Melt the chocolate gently in a double boiler to prevent it from burning or becoming dull.
For an extra touch, garnish with whipped cream or chocolate shavings before serving.
Can I use dark chocolate instead of milk chocolate?
Yes, you can substitute dark chocolate for milk chocolate if you prefer a richer and less sweet flavor.
How long does the mousse need to chill?
The mousse needs to chill in the refrigerator for about four hours to set properly.
Can I make this mousse ahead of time?
Yes, you can prepare the mousse a day in advance and store it in the refrigerator until ready to serve.
Can I use a different type of coffee?
Yes, you can use espresso powder or freshly brewed coffee instead of instant coffee for a more intense flavor.
Is this recipe suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as it does not contain any meat or animal-derived ingredients other than dairy.
