This is my version of a quick coffee mousse. Where no eggs or gelatine are required. Call it, cheats mousse which turns out pretty good when you are time-constrained. A fast track coffee mousse which is made using an abundance of chocolate with coffee and whipped cream. It is praiseworthy by all means because it is so speedy, hustle free desserts and can look enticing, as well as deliciously sophisticated.
You will need very little ingredients, together they will make a fantastic dessert. This is one of my secret time savers approach to a mousse recipe which I never have shared before with anyone.
Almond soil adds a textural depth to the mousse here. I am sharing a short cut, an escape door for that as well. But if you like your mousse, just as it is, all creamy, satiny, smooth you can choose to skip that part of the recipe and top the mousse cup with a dollop of whipped cream.
You can add fresh fruits blueberries, strawberries, raspberries, cherries, apricot, peaches, plums, nectarines or a slice of citrus fruit like Tangerine on the top to increase the visual elegance. These fruits go well with chocolate and coffee desserts.
If nothing is handy for you, just shave some chocolates on the top or dust some cocoa powder, before serving. But try choosing a glass or a cup, which is dashing enough to conquer over the hearts.
This is important –
When we melt the chocolate and add warm diluted coffee in the water, chocolate revolts and sieges (form hard lumps). The fact is, Chocolate when melted, simply can’t tolerate a small drop of water even.
Once the chocolate has seized you can coax it back to liquid form. Our trick today is to add warm diluted coffee spoon by spoon to the melted chocolate and stir it during every addition until the chocolate is smooth.
As strange as it seems, when more of warm liquid is used, the dynamics of melting changes and chocolate liquefies smoothly again.
Adding diluted coffee to the melted chocolate-
The first step is to melt the chopped chocolate. Then add a spoonful of diluted coffee. Chocolate will immediately seize. Don’t worry and add another spoonful and stir it using a rubber spatula. Heat it again over the double boiler or in the microwave AmazonBasics 23 L Convection Microwave (Black) for a couple of seconds. Add another spoon full of coffee and you will experience the magic that will bring back the smooth silky melted chocolate. You have the leverage to add another spoonful of warm coffee if required but be careful not to overdo on the liquid part.
It will come back to the satiny silky texture, I promise. Just keep stirring.
Tip: Chocolate will melt at around 88°F and will burn at around 125°F (for dark & milk chocolate) and around 120°F for white, so don’t be in a hurry to melt it. It’s very easy to scorch/burn the chocolate – especially when working with white.
Coffee essence can be another addition to elevate the flavour and the aroma. I don’t mind using flavours in my desserts at times. It is an alternate route to achieve the right zing. Few drops can save you from a journey of miles. That too with a guarantee of a successful outcome. Ossoro Colombian Coffee, 30 ml
Whipped cream- I have used non-dairy whipped cream. You can choose a full-fat dairy cream. Whatever is easily available to you, go with it. But remember, Amul won’t work, because we need to whip up the cream till stiff peaks. Well whipped cream is a big contributor in the character building of the mousse.
Once you have melted chocolate and coffee ready, gently fold in the whipped cream using a whisk or spatula. Just be very sure not to deflate the airy cream.
This mousse won’t be ideal for cakes, as it won’t hold the shape. Because we are not using gelatine. So you will have to serve it in a glass or a cup.
About almond soil- I said, I have a shortcut. So, if you are lazy to start the oven and want to be really fast or you are making a small quantity. You can make this soil over a gas flame as well.
Just be sure to continually stir when cooking the soil over the flame. And keep the flame low all the time. I have added coarsely crushed almonds, crushed oats, some sugar and olive oil with a pinch of salt. Cooked it over low heat while continually stirring it, till crisp and golden brown.
You can also bake it in the oven at 140*C. For that in a bowl mix all the ingredients and spread them in a flat thin layer and bake for 15 minutes. You will need to rotate the tray and stir it once or twice in between the baking time.
For Almond soil
125g caster sugar
125g ground almonds
75g crushed oats
60ml olive oil
A pinch of salt
For the mousse
250 ml whipping cream, whipped to stiff peaks
250 g dark chocolate, roughly chopped
4-5 spoons of water
2 tbsp (10g) coffee powder
Few drops of Coffee essence
Preheat oven to 140c.
Place all the dry ingredients into a bowl, then mix in the olive oil to form a fine crumble like a mixture.
Spread onto a baking sheet lined with parchment, and cook for 10-15 mins until it is golden brown.
Cool, then store an airtight container.
To make the mousse, melt the dark chocolate
Bring the water to a boil. Pour it over the coffee powder. Pour a spoonful of coffee into the chocolate. Mix well.
Chocolate will immediately seize. Don’t worry and add another spoonful and stir it using a rubber spatula.
Heat it again over the double boiler or in the microwave for a couple of seconds. Add another spoon full of coffee and you will experience the magic that will bring back the smooth silky melted chocolate. You have the leverage to add another spoonful of warm coffee if required but be careful not to overdo on the liquid part.
It will come back to a satiny silky texture. Just keep stirring.
Once cooled completely, use a spatula to gently fold the chocolate + coffee mixture into the whipped cream. Refrigerate for 15 minutes.
Once done let it cool in the fridge and your mousse is ready to be served.