Magic Mushroom

Coffee and chocolate? That’s a marriage made in heaven and enjoyed on earth. Crush chocolate cookies to create edible soil for that wow factor.

Serves 10

Prep time 40 minutes + 12 hours soaking Cook time 40 minutes

cocoa sponge cake

• 350g egg

• 195g sugar

• 45g corn flour, sieved

• 85g flour, sieved

• 40g cocoa powder, sieved

» With an electrical mixer, whisk egg and sugar together, until it reaches the ribbon stage.

» Mix corn flour, flour and cocoa powder together.

» Fold the flour into the batter.

» Spread the batter on a baking tray lined with parchment paper and bake at 190°C for 9 minutes. expresso syrup

• 20g sugar

• 300ml expresso

» Dissolve sugar in the expresso. Set aside.

milk chocolate mousse

• 75g coffee beans, roasted

• 283ml cream

• 275g milk chocolate, chopped

• 58ml milk

• 20g egg yolk

• 5g sugar

» Using a rolling pin, crush the coffee beans and soak the crushed beans in 225ml cream for 12 hours.

» In a pot, bring milk and 58ml cream to a boil. Then mix egg yolk and sugar into the mixture until it reaches 85°C.

» Pour the egg yolk mixture over the chopped chocolate and stir.

» Strain the crushed coffee beans from cream and discard the crushed coffee beans.

» Whip the coffee cream to soft peak and fold it into the chocolate mixture.

» Set aside until needed.

assembly

» Slice the cocoa sponge cake into three layers. Dip the cocoa sponge cake in espresso syrup. Set aside.

» In a glass, fill it up with milk chocolate mousse, followed by an expresso-soaked cocoa sponge cake, and repeat.

» Chill for 3 hours before serving.