food with jor­dan ron­del

Sunday Star-Times - Sunday Magazine - - NEWS - 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.


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.

CHECK OUT JOR­DAN’S BUSI­NESS THECAKER.CO.NZ Pho­to­graph & Styling/ Emma Boyd

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