- Make a shot of espresso with the coffee blend of your choice (we'd recommend our new Lungo Americano or Intense Espresso Compostable Capsules) and allow to cool.
- Separate the egg, placing the egg white in a clean, grease free bowl.
- Whisk the egg white using the Dualit Hand Mixer until stiff and peaks are formed and set aside.
- In another bowl, whisk together the egg yolk and sugar using the Dualit Hand Mixer until pale and creamy.
- Slowly add the coffee and the cocoa powder and continue to mix to form a thick paste.
- Whisk in the cream.
- Add one spoon of the stiff egg white to the coffee mix and stir, then use a metal spoon to fold in the remaining egg white. Take care not to knock the air out of the egg whites!
- Spoon evenly into 4 Dualit Doppio Cups, or two cocktail glasses, and place in the fridge to set.
- Dust with cocoa just before serving.
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Top Tips:
- The cocoa powder in this recipe is an optional element to give the mousse a better colour and to give a slightly richer flavour. It can be omitted if you prefer the appearance or flavour of the mousse without it.
- For garnish, top with coffee beans.
- The Coffee Mousse is great served as a dessert with an almond wafer or homemade biscotti.
- Crush a few digestive biscuits and place in the bottom of the cups/glasses before spooning the mousse mixture in for an extra element of texture.
- This method is a little different to Chocolate Mousse recipes where the chocolate aids with the thickening and setting. Adding a fluid into the mixture, such as coffee, gives a looser texture - if you want to add more coffee for a stronger flavour, you will need to add extra cream to thicken again.
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