Mocha mousse is our dessert choice for this weekend. My daughter only liked and didn’t LOVE the coffee taste in it but everybody else indeed loved it, including my son. The recipe is signed by Argyro Barbarigou. I found it in a special cooking issue of a Greek TV magazine (7 imeres TV) published in 2008-10-13. Very easy. If you don’t keep gelatin and heavy cream at home at all times, I’d advise you to make them regular kitchen stock. The gelatin doesn’t go bad and there’s always something to cook with heavy cream in a week.
- 3 eggs
- 1 envelope powder gelatin
- 4 tablespoons water
- 1/3 cup warm milk
- 1/2 cup very strong instant or espresso coffee
- 1 cup confectioner’s sugar
- 500 grams heavy cream
- shaved chocolate for serving (optional)
How to make: Dissolve the gelatin in four tablespoons water and let it stand for five minutes. Then combine the gelatin with the warm milk in a bowl. Add the coffee and let the mix reach room temperature. Beat the white parts of the eggs to make a meringue (keep the yolks, you will need them). In another bowl, beat the heavy cream into chantilly consistency (but no sugar). In a third bowl, beat the yolks with the confectioner’s sugar until they turn whitish. That’s it. Now you start combining. I used my mixer to beat the yolks and confectioner’s sugar. In that bowl, I added the gelatin mix, the meringue, and the chantilly, in batches. Do not beat. Use a wooden spoon. When it’s all evenly mixed, pour the mousse in glasses and let them chill in the fridge for several hours. I served with shaved chocolate. To shave chocolate , you can use a vegetable peeler for larger pieces or a cheese/onion hand-grater.