Coffee Mousse Dessert

Coffee Mousse Dessert – recipe with photo, desserts
rating: 4
wotes: 1

Cooking time: 2 h

Difficulty: Medium recipe

Recipe yield: 12 pcs.

Recipe author: Kashewar

Coffee Mousse Dessert – recipe for coffee mousse dessert on a biscuit pillow, which is covered with chocolate icing on top. For a more pronounced coffee taste, Amaretto liqueur is used.

Coffee Mousse Dessert Ingredients

Coffee Mousse Dessert Recipe

Biscuit base for dessert
1

For coffee mousse dessert, you need to prepare the base - the cake. Beat the eggs with sugar while the products are whipped, mix the flour with the baking powder and starch. Without ceasing to beat the eggs, gradually pour in dry products, after sifting through a sieve. Pour in the liqueur and mix well. Cover a baking sheet with parchment, grease with butter and lay out the prepared dough. The dough should be poured so that it covers the baking sheet approximately 0.3 maximum 0.5 cm. Place the prepared dough in an oven preheated to 180 degrees and bake for 10-15 minutes. Remove the finished cake from the baking sheet and cut out circles using a notch. If the cake is too high, the circles can be cut in half lengthwise. If after making the dessert there are mugs left, wrap them with cling film and place in the freezer until the next dessert is prepared.

Coffee mousse for dessert
2

The next step is mousse. Brew coffee in advance and cool. Dissolve gelatin in a small amount of cold water and leave to swell. Put cheese into a food processor, add sugar and beat lightly, then pour in milk, coffee, liquor. Whisking constantly, add cocoa powder. When you want to swell, put it on a slow fire until completely dissolved, and then pour it into the mousse and mix.

Molding coffee dessert
3

Now you can mold the dessert. If there is a silicone mold, it's good, but if it is not there, then cut strips out of plastic. Form a pipe from the strips, so to speak, and fasten with adhesive tape. Moisten one side of the pipe with water and pull a stretch film over it, thereby forming a bottom. These molds for reliability can be put in molds for cupcakes. Now put the mousse into the molds and cover with a biscuit cake on top. Put the prepared dessert in the freezer for complete freezing. If you will not apply glaze to the mousse, then it is enough to put the mousse in the refrigerator until it hardens.

Dessert covered with icing
4

Glaze can cover the dessert completely, you can only the top, forming flowing drops, but in the beginning it needs to be cooked. Pour water into a bowl, add sugar and place over medium heat. When the sugar dissolves, add condensed milk and bring the mixture to 45 degrees. Dilute gelatin with a little water and let it swell. Add swollen gelatin to a mixture of sugar, water and condensed milk and mix. Remove everything from the heat and pour the mixture over the broken dark chocolate. If chocolate were white icing, it would have to be mixed with a whisk, but dark chocolate has other properties, so it is best to mix it with a spatula. While stirring, the chocolate will melt and completely combine with the rest of the products. When the icing reaches 35 degrees, take the dessert out of the freezer, put it on a wire rack with a biscuit down and immediately cover it with icing. You can decorate dessert with gold powder using an ordinary brush.

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