As a passionate foodie I have to admit – somewhat sheepishly – that I don’t drink coffee. It’s not even that I don’t like the taste. I do. It’s just that it has a very negative effect on my body. Occasionally I enjoy a decaf cappuccino, and strangely when I’m in Italy I find myself drinking it from time to time. It just feel like it has to be done there. Or maybe I’m so buzzed when I’m there anyway, the extra caffeine boost hardly makes a difference.
I do however love using coffee as an ingredient in my cooking and even more so in my desserts.
This is a decadent white chocolate mousse with a lovely light texture that is sure to impress at a dinner party. The coffee gives it a sophisticated flavour and the hazelnuts add crunchy texture.
- 300g good quality white chocolate
- 100ml milk
- 3t espresso powder
- 1 cup cream
- 2 egg whites
- ¼ cup of toasted hazelnuts
- In a double boiler melt the chocolate, milk and coffee together. Set aside to cool.
- Beat the cream until it forms soft peaks, set aside.
- Beat the egg whites until stiff peaks then set aside.
- When the chocolate mixture is cooled (just off luke warm temperature), gently fold it into the cream and beaten egg whites. Mix this lightly so as to keep as much of the air as possible. As soon as it is incorporated, spoon the mousse into individual serving dishes or one large dish. Cover and refrigerate until set
- Scatter over chopped roasted hazelnuts and grated dark chocolate to serve.
This recipe was originally published in a Crush Magazine feature. Its well worth subscribing to this gorgeous and free monthly digital food publication.