The following tasty white chocolate and coffee mousse, has only three ingredients in it, and is very easy to prepare.
I first created it years ago, as a part of a cookbook that was comprised with quick dishes, and have used the same recipe time and again – which is rare for me. The reason for that is that the mousse is just perfect as is: it is full of flavor and aroma, light and airy, and can be served soft, soon after preparing it, or more stable, after longer refrigeration.
The mousse doesn’t contain eggs, there is no need to cook the basic mixture, or whip egg whites separately. The slight bitterness of the coffee balances the sweetness of the chocolate, and will delight anyone who loves coffee flavored desserts.
In short, if you’re looking for a tasty quick dessert, this is an easy choice. Try it and enjoy.
* Espresso powder is an intense, highly concentrated granulated coffee. If you can’t find it, double the amount with regular granulated coffee.
Prep time: 15 minutes
Chilling time: 20 minutes
1 cup heavy whipping cream, chilled
2 tsp granulated espresso powder (see notes)
7 oz (200 grams) white chocolate, broken into cubes
2 Tbs heavy cream (additional)
½ tsp vanilla extract
1. Pour the heavy cream into a large bowl, sprinkle the espresso powder on top, mix lightly and set aside.
2. Place the chocolate and 2 Tbs heavy cream in a small bowl, over a medium pot with boiling water in it. Mix until the chocolate melts and is smooth. Add the vanilla and salt and mix again. Set aside in a warm place.
3. With a hand blender, whip the cream with the espresso powder to medium peaks. Add a bit of the whipped cream into the bowl with the chocolate, and whisk together, to lighten it up. Now slowly add the chocolate mix into the bowl with the whipped cream, and whip together to firm peaks.
4. Cover and Place in the freezer for 10 minutes. The soft mousse can be served as is at this point. If you prefer firmer mousse, transfer it to the fridge for an hour before serving.
5. To serve, mix the mousse very gently with a spatula. Prepare a pastry bag, fitted with a pastry tip, and fill with the mousse. Pipe the mouse into serving dishes and serve chilled.