Mousse au chocolat et au café

Ingrédients

• 2 tbsp hot water
• 2 tsp instant espresso powder
• 1 1/2 cup good quality semisweet chocolate chips
• 2 tbsp unsalted butter
• 1 tsp flavorless gelatin dissolved in 2 tbsp water
• 1/2 tsp vanilla extract
• 2 tsp sugar
• 3/4 cup chilled heavy whipping cream

Préparation

1. 1

   --- Dissolve gelatin and espresso powder ---

2. 2

   Dissolve 2 tsp of espresso powder into 2 tbsp of hot water.

3. 3

   Meanwhile, soak the gelatin in 2 tbsp of water. Let it sit for about 5 minutes.

4. 4

   --- Melt chocolate and butter ---

5. 5

   Over a double boiler, melt chocolate, butter, and dissolved espresso powder.

6. 6

   --- Mix together everything but the whipping cream ---

7. 7

   Once the chocolate mixture has cooled to room temperature, add in the vanilla, sugar, and soaked gelatin. Stir with a whisk, just to combine.

8. 8

   --- Whip the cream ---

9. 9

   Using a handheld mixer, beat the chilled heavy whipping cream until stiff peaks form.

10. 10

    --- Fold cream into the chocolate mousse ---

11. 11

    With a spatula, fold the heavy whipping cream into the chocolate. Do not stir. Stirring will make the mouse lose its airy texture.

12. 12

    Once the chocolate and heavy whipping cream are blended well, pour the mousse into serving glasses and refrigerate for 5 hours or overnight