Coffeelicious Chocolate Mousse

created by Raj, as seen on MasterChef

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Preparation Information

  • Hard
  • 120 mins

Ingredients

  • Mexico Vertuo Coffee Capsule
  • Dark and White Chocolate
  • Whipping Cream
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Directions

  1. Ganache the chocolate in a bowl over a pot of hot water, both white and dark separately.
  2. Fill pipping bag with white chocolate, squeeze thin line designs into the silicon bowl.
  3. Place the silicon bowl in the freezer for 10 mins under -18c.
  4. Remove the silicon bowl and layer over with dark chocolate ganache and place the bowl back in the fridge for another 10 mins under -18c.
  5. Beat cool heavy cream in thermomix for 1½ minutes till semi stiff.
  6. Add 5 table spoons of Mexico coffee in mousse and blend for 1 ½ minutes.
  7. Gently remove the chocolate bowls from the silicon and fill it up with the sugar cream coffee mousse mixture.
  8. Decorate with fresh strawberries, air-dried berries, oranges and mini chocolate balls on a nice heavy wooden tray.
  9. Place it back in the fridge under 25c and serve when ready.

    Our Recommendations

    • Mexico Vertuo Coffee Capsule

      SGD 1.40

    • VERTUO Cappuccino Cups & Spoons x 2 (180ml)

      SGD 40.00

    • VertuoPlus Premium Coffee Machine

      SGD 469.00