Espresso Mar­tini Mousses on Gin­ger and Hazel­nut Crumb


Who doesn’t like a late-night espresso mar­tini… wel­come to them in dessert form!

12 gin­ger­nut bis­cuits

½ cup toasted, skinned hazel­nuts or wal­nuts

½ cup caster sugar

2/3 cup sour cream

400 grams cream cheese, at room tem­per­a­ture

2 ta­ble­spoons cof­fee liqueur (I used Quick Brown Fox)

2 ta­ble­spoons in­stant espresso

150 grams dark cho­co­late, chopped

18 cho­co­late-coated cof­fee beans

Put the gin­ger­nuts in a small food pro­ces­sor and whizz to form crumbs, add the hazel­nuts or wal­nuts and pulse to break up and com­bine with the crumbs. Store in an air­tight con­tainer for up to a week.

In a clean food pro­ces­sor whizz the sugar with the sour cream and cream cheese un­til smooth. Mix the cof­fee liqueur and espresso gran­ules to­gether un­til dis­solved. Add to the cream cheese mix­ture and pulse to com­bine. Put the chopped cho­co­late in a mi­crowave-safe bowl and mi­crowave on medium in 20-sec­ond bursts un­til melted. Add to the mousse mix­ture and pulse to com­bine. Re­frig­er­ate the mix­ture for at least 2 hours and up to overnight.

TO SERVE: Di­vide three-quar­ters of the crumb mix­ture among 6 serv­ing bowls or glasses and top each with a scoop of espresso choc mousse. Serve with a sprin­kling of the re­main­ing crumb and the cho­co­late cof­fee beans. SERVES 6

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