115g dark chocolate 70%
¼ cup caster sugar
15ml Kahlua (optional)
90ml thickened cream
6 chocolate biscuits*
1 teaspoon granulated coffee
¾ cup thickened cream
1 tablespoon icing sugar
Serves 2 (This recipe can be made the day before)
- Melt the chocolate and butter in a heatproof bowl over boiling water or carefully in the microwave, stirring until chocolate is melted, add Kahlua and set aside to cool slightly.
- In a saucepan add sugar and 30ml water and bring to boil, remove from heat and cool.
- Using an electric mixer, beat the egg until fluffy, pour the sugar syrup very slowly into the eggs whilst the mixer is running. Continue beating until the egg mixture cools and thickens.
- Whip cream until soft peaks form. Gently fold the egg into the chocolate and then fold in the whipped cream and mix well.
- Line a baking tray with plastic wrap and place 2 x (1 x 3.25 inch) metal food rings onto the tray. Pour chocolate into the rings (you may have a little left over here pending the size you are using) and allow to set in the fridge for 4 hours or overnight.
- To make coffee cream, in a small dish dissolve coffee and 1 teaspoon of boiling water. In another bowl beat cream until soft peaks form add coffee mixture and stir to combine, set aside in the fridge.
- For chocolate crumb, blitz biscuits in a food processor until it resembles a rough crumb, not too fine.
Remove mousse from the fridge 30 minutes before serving. Gently remove the metal ring from the mousse (you can run a knife around the edge to loosen) and place in the centre on 2 serving plates. Using 2 spoons, quenelle or dollop coffee cream onto the top of the mousse, scatter chocolate crumb in a strip over the mousse and garnish with mint and serve.
*You can use any crunchy chocolate biscuit for this recipe.