made myself a latte while I contemplated the flavours and my recipe options. The Di Bella 2016 Reserve has a lovely rich chocolate and spice flavour, and fruity aroma. I had been considering making a mocha dessert, but once I sampled the coffee I wanted a cleaner flavour than the combination of milk chocolate and coffee would deliver. The idea of using white chocolate with the Reserve Blend coffee to make a mousse, started to formulate in my mind.
Chocolate Ripple Cookies 120gm melted butter Mocha White Chocolate Mousse 2 shots strong black Reserve Blend 2016 Di Bella Coffee (Maximum ⅓ cup total) 250gm white chocolate ¼ cup pouring cream 4 eggs separated 10gm sachet unflavoured gelatin ¼ cup boiling water ¾ cup caster sugar Chocolate Ganache 80ml Frangelico 200gm dark chocolate (good quality) 2 Tbs golden syrup pouring cream Topping 200 ml whipped cream 1 Tbs icing sugar 1 tsp vanilla ½ cup Chocolate crispies Instructions Biscuit Base Place biscuits in a food processor. Process until a fine crumbs forms. Add the melted butter and combine. Press a tablespoon or so of the crumb gently into the serving cups and then refrigerate. Mocha White Chocolate Mousse Heat cream and chocolate pieces in the microwave for 1 minute Stir until the mixture is smooth. If necessary microwave again in 30 second intervals. In a small bowl add the boiling water to the gelatin and combine the two until the gelatin has dissolved and doesn't have any lumps. Whisk the coffee and the egg yolks into the white chocolate mixture. Add the gelatine mixture to the white chocolate and coffee. Mix thoroughly. In a clean dry bowl beat the egg whites until soft peaks form. Slowly add the sugar a teaspoon at a time until all the sugar has been incorporated and you have light glossy meringue. Fold the egg whites gently into the white chocolate sauce. Try to keep the mixture as light and airy as possible. Pipe or spoon the mousse into the prepared cups. Refrigerate the Mocha Mousse Cups until the mousse is set. Ganache Topping Heat cream, golden syrup and chocolate pieces in the microwave for 1 minute Stir until the mixture is smooth. If necessary microwave again in 30 second intervals. Stir through the Frangelico and leave the ganache on the bench to cool. Once the ganache is cooled spoon 1 Tbs of the mixture on each of the completed cups. Return the cups to the fridge. Decorating When it's time to serve the dessert, top each cup with the whipped cream and use the sprinkles to decorate. 3.2.2802
Decadent fudgey brownie topped with silky smooth chocolatemousse. For years after I finished working at the restaurant, if ever I was out and needed a late night sweet treat, or wanted a hot chocolate & dessert catch up with a friend, it was back to One Red Dog that I would return, only ever ordering this one menu item which never failed to impress
If you’re planning on a dinner party, consider this chocolatemoussecake for dessert. It’s got a chocolate cookie base that’s easy as can be to make – just whiz and add butter – and the chocolatemousse is light and creamy