A good quality coffee has a rich and decadent chocolate aftertaste. But if you are like me forget hot drinks that attempt to reproduce this unique flavour by adding chocolate to less exotic coffees. This combination works much better in mousses, cakes and indulgent confections like truffles. A little coffee taste goes a long way by enhancing chocolate dishes to simply make them taste chocolatier.
85 grams (70-85% cocoa) dark chocolate, broken into pieces
85 grams unsalted butter
30 ml (2 tablespoons) freshly brewed coffee
2 eggs, separated
60 grams icing sugar, plus an extra tablespoon
1 tablespoon of Madagascan bourbon vanilla extract
1 tbsp water
A pinch of salt
Fresh raspberries to serve
Heat a saucepan of water and set a large heatproof bowl on top. Add the coffee, chocolate and butter into the bowl, warm slowly over simmering water until melted, stirring occasionally. When the mixture has melted, remove from the heat and allow to cool over a large bowl of lukewarm water with a small handful of ice.
Using the same saucepan of water, place a new heatproof bowl on top into which add the 2 egg yolks, icing sugar, water and vanilla essence. Using a hand-held electric beater, whisk for about 3-4 minutes until the mixture becomes pale in colour and thickens in consistency.
Remove from the heat and place bowl into another larger bowl filled with iced water. Be sure to not let any water into the smaller bowl. Continue whisking the mixture for a further 5 minutes until it thickens considerably and is cooled down. Add the previous chocolate mixture into the beaten eggs and fold to combine.
Next, place the egg whites into a large clean, dry bowl with a pinch of salt. Using a hand-held electric beater, whip to a foam. Once the egg whites are almost stiff and frothy add the tablespoon of icing sugar and continue to whip until firm.
Using a rubber spatula, add one spoonful of egg whites into the chocolate mix by gently folding, (by starting with the spatula in the centre of the bowl, working up the side and bringing back down towards the centre). Add the remaining egg whites, folding in until almost fully combined. Do not over whip as you will lose all the light, airy texture of creating a light mousse.
Transfer the mousse into individual serving bowls and garnish with a few raspberries and refrigerate for 3 to 4 hours and serve.