Mocha mousse parfait
A light as a feather, dreamy mocha mousse parfait recipe layered with crushed Coffee-flavoured Romany Cream biscuits as a base.
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Ingredients
For the crumb base
- 2 x 200 packs of Cappuccino Romany creams (total 400grams)
- 2 tsp instant coffee
- 2 Tbsp boiling water
- 4 Tbsp milk
Parfait
- 200 grams dark chocolate
- 2 Tbsp strong instant coffee
- 2 Tbsp boiling water
- 3 free-range eggs separated
- 3 Tbsp caster sugar
- 500 ml cream 2 cups
Instructions
- To make the crumble base, bash up the biscuits by hand in a Ziploc bag using a rolling-pin, or pulse in a food processor to get a rough textured crumble. Mix the instant coffee with the water and dissolve. Add this to the biscuit crumbs along with the milk and mix. Spread this on the base of a 28cm round serving (pie) dish or divide it amongst your individual serving dishes.
- To make the parfait, dissolve the coffee in the hot water and heat this with the chocolate in a double boiler until melted. Allow to cool to a tepid temperature.
- Separate the egg yolks from the whites and place the whites in a bowl. Using an electric beater whisk these until soft peak stage. Add the caster sugar slowly and then beat until the meringue is glossy.
- In another bowl beat the cream until soft peaks.
- Add the egg yolks to the chocolate mixture and using the beater you used to whip the cream, beat until well combined.
- By hand gently fold the chocolate mixture through the egg whites and then through the cream. Fold this through so that it’s well combined without bashing out too much air.
- Spoon the mousse into each glass and allow to set in the fridge.
- Decorate with chocolate shavings or cream and chocolate shavings.
Notes
- Refrigeration: Store the parfait in the fridge for up to 3 days. Cover individual servings or the large dish with plastic wrap to prevent drying out.
- Freezing: Although the mousse texture may change slightly, you can freeze the parfait for up to a month. Thaw overnight in the fridge before serving.
Servings: 10