Mocha Swirl Mousse Recipe
Ingredients
| Chicory | 1 Tablespoon | |
| 2 tsp cocoa powder, plus extra for dusting | ||
| 1 tsp low-fat drinking chocolate powder | ||
| 150 ml/5 fl oz/2/3 cup half-fat creme fraiche, plus 4 tsp .to serve | ||
| Gelatine | 2 Teaspoon, powdered | |
| Boiling water | 2 Tablespoon | |
| Egg whites | 2 Large | |
| Superfine sugar | 2 Tablespoon | |
Directions
MAKING
1)In a bowl, take chicory and coffee essence.
2)In another bowl, take drinking chocolate and cocoa powder.
3)Add half of creme fraiche to one bowl and half to another.
4)Mix ingredients in both bowls very well.
5)In a pan, boil water and dissolve gelatin in it.
6)In a clean bowl, whisk egg whites with sugar until peaks appear.
7)Divide egg white mixture into two portions and add to bowls of coffee mixture and cocoa mixture.
8)Similarly, divide gelatin into two portions and fold into both bowls until well blended.
9)Take 4 serving glasses, transfer small amounts of both mousses one after another into them and swirl. Refrigerate until set.
SERVING
10)Serve topped with creme fraiche, chocolate coffee bean and dusted with cocoa powder.
1)In a bowl, take chicory and coffee essence.
2)In another bowl, take drinking chocolate and cocoa powder.
3)Add half of creme fraiche to one bowl and half to another.
4)Mix ingredients in both bowls very well.
5)In a pan, boil water and dissolve gelatin in it.
6)In a clean bowl, whisk egg whites with sugar until peaks appear.
7)Divide egg white mixture into two portions and add to bowls of coffee mixture and cocoa mixture.
8)Similarly, divide gelatin into two portions and fold into both bowls until well blended.
9)Take 4 serving glasses, transfer small amounts of both mousses one after another into them and swirl. Refrigerate until set.
SERVING
10)Serve topped with creme fraiche, chocolate coffee bean and dusted with cocoa powder.
Chef
