Chocolate coffee mousse

Difficulty

Low

Time

260 min

Author

Kerstin Getto

Ingredients

Servings

2

1 Tbsp brown sugar

70 grams dark chocolate, (70% cocoa)

2 medium eggs

200 grams whipping cream

4 Tbsp caramelised hazelnuts

4 Tbsp cold brewed coffee

as needed cocoa powder, to dust

Instructions

Step 1

Melt the chocolate and set aside.

Step 2

Separate the eggs.

Step 3

Whip the egg yolks, sugar and coffee from Braun’s ID Breakfast Collection Coffee maker until foamy with the whisk of Braun’s MultiMix 5 Hand mixer for at least 5 minutes.

Step 4

Separately whip the egg whites and whipped cream to stiff peaks. Set aside approximately 4 tbsp. of whipped cream.

Step 5

Mix the melted chocolate into the egg yolk cream.

Step 6

Then, carefully fold in the whipped egg white and cream.

Step 7

Spoon the mousse into small serving moulds and place in the fridge for at least 3 to 4 hours.

Step 8

Decorate with the whipped cream and hazelnuts for serving.