Coffee Mousse with Almond Soil
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.
Servings: 6 people
Calories: 166kcal
Equipment
- Microwave
- oven
- Double boiler
Ingredients
- 125 gm caster sugar
- 125 gm ground almonds https://amzn.to/2USswHY
- 75 gm crushed oats https://amzn.to/2SHloLT
- 30 ml olive oil https://amzn.to/39JHjsT
- 1 gm salt
- 250 ml whipped cream to stiff peaks
- 250 gm dark chocolate, roughly chopped
- 4-5 spoons water
- 2 tbsp coffee powder
- A few drops Coffee essence https://amzn.to/2SsFtql
Instructions
- Almond soil 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.
- For Mousse 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.
Nutrition
Serving: 1serving | Calories: 166kcal