food with jordan rondel
You can knock up this super-simple chocolate coffee mousse in minutes. After that? Take the rest of the day off.
This is quite literally the easiest mousse you’ll ever make. When the melted chocolate hits the cold cream, it solidifies to form heavenly little ripples throughout. The toasted hazelnuts are optional, but lend a pleasant texture.
CHEAT’S CHOCOLATE COFFEE MOUSSE
Serves 6 1 cup 70% dark chocolate buttons 2 teaspoon instant coffee 2 cups heavy cream ½ cup chopped toasted hazelnuts
First, melt the chocolate over a double boiler and set aside to cool.
Next, dissolve the instant coffee in 1 tablespoon of hot water.
In the bowl of a stand mixer with a whisk attachment, combine the cream and coffee. Whisk on high for about 3 minutes until soft peaks form, and then spoon in the cooled melted chocolate. Whisk for another 2-3 minutes until the mixture is thick and voluminous.
Gently transfer into serving bowls or cups and sprinkle over the chopped toasted hazelnuts.
Refrigerate for 2 hours before serving.