Espresso Mousse


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Ingredients for 15 portions
  • 250 g QimiQ Whip Pastry Cream, chilled
  • 180 ml Espresso coffee, chilled
  • 50 g Sugar
  • 250 g Dark chocolate (40-60 % cocoa), melted
Method
1.
Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the coffee and sugar and continue to whisk until the required volume has been achieved.
3.
Fold in the luke warm chocolate and mix well.
4.
Pour into dessert glasses and chill.