Chocolate & Coffee Mousse Duo by Onda

Para versão Portuguesa clique aqui: "Duo Mousse de Café & Chocolate da Onda"

For the coffee mousse:

400ml/2 cups heavy cream

1 can/397g sweetened condensed milk

4 gelatin sheets (1.8g each)

100ml/ ½ cup cold water

3 tbsp instant coffee granules

For the chocolate mousse:

4 eggs

½ cup sugar

2 tbsp butter

125g chocolate roughly chopped

Whipped cream and chocolate powder for decorating

Prepare the coffee mousse: Whip the cream until stiff. Add the condensed milk and mix well. In a small bowl soak the gelatin sheets in cold water for about 5 minutes. Place the bowl in the microwave for a few seconds until gelatin is dissolved. Add the coffee granules and mix. Add this mixture to the condensed milk and combine thoroughly. Pour the mixture into goblets filling only half way. Lie the goblets slightly slanted in a tray. Place in the refrigerator to set for about 4 hours.

Prepare the chocolate mousse: Whisk the egg yolks together with the sugar until it’s pale in colour. In a double-boiler over medium heat place the chocolate and butter and stir until melted. Remove from heat and let cool slightly. Fold chocolate into egg mixture and combine well. Whip the egg whites until stiff peaks form. Take 3 tbsp of the egg whites and add to the chocolate mixing well and vigorously. Then fold remaining egg whites very gently. Finish filling the goblets with the chocolate mousse and return the goblets to the refrigerator for about 4 hours to set.

Before serving top the mousse with some whipped cream and sprinkle with chocolate powder. 

Chocolate Mousse Cake

Para versão Portuguesa clique aqui: “Tarte de Mousse de Chocolate”

300g plain chocolate cut in pieces

200g butter

200g/ ¾ cup sugar

7 eggs

40g/ ½ cup flour

½ tsp baking powder

Pre-heat oven to 180ºC. Grease a springform pan and line bottom with parchment paper.

Melt chocolate with butter over a double boiler until smooth and silky. Separate eggs and beat yolks with sugar until light in colour, about 10 minutes. Add the melted chocolate to the yolks and sugar and mix well. Beat egg whites until stiff and add to chocolate, gently folding it into the mixture. Place half the mixture in a bowl and set aside. To the other half add sifted flour and baking powder and mix just enough to combine. Pour mixture into the pan and place in the oven for 12 minutes, turn the heat off and leave it in for another 5 minutes. Remove from oven and let cool. When cool, remove from pan and place on a serving plate. Pour mousse mixture over the cake spreading it well. Refrigerate for about 4 hours to firm up before serving.

Chocolate Mousse

Para versão Portuguesa clique aqui: Mousse de Chocolate

4 eggs separated

½ cup sugar

2 tbsp butter

125g dark chocolate roughly chopped

Whisk the egg yolks together with the sugar until it’s pale in colour. In a double-boiler over medium heat, place chocolate and butter and stir until melted. Remove from heat and let cool slightly. Fold chocolate into egg mixture and combine well. Whip the egg whites until stiff peaks form. Take 3 tbsp of the egg whites and add to the chocolate mixing well and vigorously. Then fold remaining egg whites very gently. Place in a serving bowl, or individual bowls, and refrigerate for 3 hours before serving.

Who can resist a delicious chocolate mousse?!