Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved. Remove from the heat and whisk in the egg yolks until thoroughly combined and completely emulsified. Gently fold the meringue mixture into the chocolate mixture, then pour into individual cups until 3/4 full. Transfer to a baking tray and chill in the fridge for approximately 20 minutes, Remove from the fridge and place in the oven for approximately 5 minutes, to pre-bake the dough. Taking inspiration from his Gascon roots, Pierre artfully extracts extraordinary flavour from ordinary ingredients and cuts. Spiced chocolate, black pepper and coffee mousse, To prepare the mousse, warm the chocolate, butter and coffee in a bain-marie to 45°C. Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules. 18 %. https://www.greatbritishchefs.com/recipes/coffee-chocolate-mousse-recipe The biscuits can be kept in an airtight container for up to 1 week, and any remaining dough can be frozen for up to 1 month, To prepare the coffee cream, blend together all of the ingredients - the mixture should resemble a very thick pouring cream. Very light and smooth- just like a mousse should be! Cannily disguised as an after dinner cappuccino, Pierre Koffmann's exquisite dessert features a rich coffee cream and intense dark chocolate mousse. Melt chocolate over very low heat and let cool slightly. Repeat the process with the warm water, adding in a steady stream, In a separate bowl, whisk the egg whites and sugar together to form a soft peak meringue. Chill, covered, for at least two hours or overnight. Beat egg yolks, caster sugar, vanilla and coffee granules together until light and fluffy; stir in cooled chocolate. Sablé biscuits add further decadence to this coffee and chocolate mousse recipe. Add additional whipped cream (and toasted almonds if desired). Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved. Remove from the oven, cut into 3 x 6cm rectangles, then return to the oven and bake for a further 5-10 minutes, Once baked, remove from the oven and allow to cool. Fold in the whipped cream- takes some time to incorporate. Fold in whisked egg whites until combined; spoon chocolate mousse into individual ramekins or glasses and chill in fridge for at least 1 hour before serving. Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules. Melt chocolate over very low heat and let cool slightly. 56.2 g While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended. Roll the dough out on a smooth, floured surface to make a 1cm thick square. Allow to set in the fridge, To prepare the sablé biscuits, cream together the butter and sugar until pale and fluffy. https://simplesweetrecipes.com/easy-chocolate-mousse-coffee Once the mousse has set, pour over a layer of the coffee cream, Dust with cocoa or hot chocolate powder to finish and serve immediately with the sablé biscuits, Chocolate mousse domes with raspberry coulis centre, 1 hour 15 minutes, plus setting and resting time, Join our Great British Chefs Cookbook Club. Total Carbohydrate Pierre Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Slowly add the cream and egg yolk to the butter mixture, then fold in the flour, being careful not to overwork the dough, Divide the dough in half, wrap in cling film and chill in the fridge to rest until firm, for approximately 2 hours, Remove half of the dough from the fridge and allow to soften slightly, so the dough is not too hard.
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