The perfect blend of coffee and chocolate.
Preparation: 20 minutes (plus 3 hours for mousse to set)
Cooking: 30 minutes
250ml pure cream
250g dark chocolate, finely chopped plus extra for grating
3 egg yolks
50g caster sugar
300ml thickened cream
1 double shot L'OR Barista Ristretto intensity 11 (brewed ristretto setting and chilled)
30g icing sugar, sifted
In a small saucepan, heat the cream over medium heat until it comes to a gentle boil. Add the chopped chocolate, leave to sit for two minutes before whisking until smooth.
Whisk the egg yolks and caster sugar in a medium bowl until pale. Bring the milk to a simmer in a small saucepan over medium heat. Gradually whisk the hot milk into the egg mixture, return to the saucepan and cook over a medium heat for 2-3 minutes or until the mixture thickens. Remove from heat and fold in the chocolate mixture.
Divide between six 200ml capacity serving glasses and refrigerate for 3 hours.
For the coffee cream, place all the ingredients in the bowl of an electric mixer and whisk until soft peaks form. Transfer to a piping bag fitted with a star nozzle.
To serve, pipe coffee cream into each serving glass, covering the chocolate mousse and finish with finely grated chocolate.
Impress Your Friends With Manu's Indulgent Espresso Creations.
If there are two things Australians love it is coffee and dessert – so why not combine them for the ultimate sweet experience?! Show off your barista skills with a choice of easy to create dishes that are perfect for those seeking a shot (or double shot) of coffee pleasure.
Manu's coffee creations will hit the spot every time. Whether you are after one coffee shot or two, the L'OR Barista coffee machine has a capsule for every occasion.
Visit @lorespressoau for more inspiration.