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Maggie Beer

Coffee vc mousse 14

Dark Chocolate and Coffee Vino Cotto Mousse

Coffee vc mousse 14

Step 1: Half fill a medium sized pot with water and place over a medium high heat.

Step 2: Place the chocolate and ½ cup of thickened cream into a heat proof bowl, then place over the water bath and allow to melt completely – this will take approximately 5 minutes. Remove from the heat and stir to a smooth consistency. Set aside.

Step 3: Place the egg yolks, sugar and Verjuice into a large stainless steel bowl, then place over the pot of water. Whisk the mixture for approximately 6 minutes or until it becomes light, fluffy and thick in consistency.

Step 4: Remove from the heat, then stir through the chocolate mixture and Coffee Vino Cotto. Set aside to cool for 15 minutes.

Step 5: Meanwhile, whisk the remaining cream to firm peaks.

Step 6: Once the chocolate mixture has cooled, gently fold through the whipped cream until well combined, then divide between 4 - 6 serving bowls and place back into the fridge for up to 2 hours to set.

Step 7: To serve, remove the mousse from the fridge and drizzle over a small amount of Coffee Vino Cotto. Use the tip of a knife to create a swirl and serve topped with fresh raspberries.

Ingredients

  1. 1 1/2 cups thickened cream
  2. 1/4 cup caster sugar
  3. 40ml 2 tbspn Verjuice
  4. 60ml 3 tbspn Coffee Vino Cotto plus extra for serving
  5. 1 punnet fresh raspberries (optional)

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