Sunday Mail - Body and Soul
CHOCOLATE ESPRESSO MOUSSE POTS
Preheat oven to 160°C. Grease the base and side of a 24cm-round springform cake pan and line with baking paper. Place chocolate and butter in a bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until melted and smooth (mixture may look a little split but will come back together). Set aside to cool.
Whisk eggs and sugar vigorously together in a bowl until well combined and sugar has partially dissolved. Whisk KP JC\GNPWV OGCN ƃQWT CPF EQQNGF chocolate mixture. Pour into prepared pan and place on a baking tray. Bake for 50 minutes or until edges are set but centre is still a little bit wobbly. Cool to room temperature, then chill until cold.
For the white chocolate mousse, place chocolate in a heatproof bowl set over a saucepan of simmering water and stir until melted and smooth. Cool slightly.
Soak gelatine in cold water for 5 minutes to soften. Place 150ml cream in a small saucepan over low heat and bring to a simmer. Squeeze excess water from gelatine and stir into cream until melted and combined. Set aside to cool, then beat into chocolate mixture.
Place remaining 300ml cream in a bowl and whisk to stiff peaks. Set aside. Beat one-third of the whipped cream into the chocolate mixture, then fold in remaining cream in 2 batches. Pour over the cake base and chill overnight until set. Scatter over hazelnuts to serve.
Begin this recipe at least 6 hours ahead
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Soak gelatine in cold water for 5 minutes, then place in a blender with dark, white and milk chocolate, espresso and 100ml boiling water and whiz until melted and smooth. Add egg whites and whiz again until smooth and combined, then add cream and vanilla, and whiz again to combine. Divide mixture into 6 portions using 1-cup (250ml) capacity dishes and chill for 6 hours or overnight until set. Scatter over coffee beans to serve.