Versión en Español
The refreshing mint mousse makes a perfect pair with the rich chocolate coffee mousse! A very creamy and delicious dessert that could be used as a cake filling!
4 egg yolks
120g semisweet chocolate
6 tbsp (sopa) de café forte
400ml double cream
5 tbsp Crème de Menthe (Mint liquor)
1. Let to low heat the water and sugar and stir until the sugar has dissolved. Let boil until starts to becomes golden brown. This entire process will take about 7-10 minutes.
2. Meanwhile, whisk the egg yolks in high speed until pale. When the sugar syrup is slightly golden brown, trickle it over the yolks, always beating. In this time, be careful to the hot syrup doesn't drop in yourself. When the syrup is ended, beat the mixture for more 5 minutes until is creamy. até formar uma mistura cremosa. Refrigerate in an airtight container.
3. Melt the chocolate in a double boiler or in microwave and stir in coffee that could be hot or in room temperature. If it's hot, let cool the mixture.
4. Whip the cream until is holding its shape. Do not over whip or you'll have butter. Whisk in the yolks just until is smooth. Divide the cream in 1/3 and fold it in the mint liquor. Fold the melted chocolate with coffee in the 2/3 remaining cream. Chill for at least 2 hours to set the mousses.
Tips: This recipe was created for a Chocorango's reader who was searching for a coffee mousse to fill a chocolate cake. This recipe is enough to a 24cm round cake. When you 're going to fill the cake, first spread the chocolate coffee mousse and then the mint mousse over it, slightly stirring to a marble effect. If you prefer, sprinkle the cake with mint liquor and a little coffee.
How to make chocolate curls?
We don't have so many skills to work with chocolate so we make chocolate curls straight from the chocolate bar. To make this, the chocolate bar must to be in the right temperature, not to firm, not melting. With a non-serrated knife in almost horizontal position, cut curls of chocolate.
Serve: 2 generous portions.