We were sent three bags of coffee from Puro to try out this week and really enjoyed thinking about new things to make with coffee. We particularly like that this coffee is Fair Trade and has some interesting blends – the organic variety has great orangey undertones. While I *love* a coffee and walnut cake, I know that other people don’t, so I checked out my favourite book at the moment, The Flavour Thesaurus, to see what unusual flavours to pair with coffee to make it work for those who don’t really like the strong coffee flavour.
Hah. So, my first attempt, a cardamon/coffee cake didn’t really work (it didn’t rise and tasted a bit like a biscotti) but I had a brainwave. What about a coffee/chocolate mousse – a mocha mousse? This dessert is easy to make and is great for a sophisticated end to dinner. Because it’s got chocolate in it, it means that people who don’t usually like coffee will like this version! Note that it does have raw eggs in it, so best avoided in pregnancy.
Makes 4 large, or 8 small mocha pots
- 100g dark chocolate
- 15g butter
- 1 tbsp sugar
- 300ml double cream
- 15ml Puro espresso coffee
- 1 egg
Melt the chocolate and the butter in a bain marie or bowl over a saucepan of boiling water.
While it is melting, whip the cream with the sugar until thick.
Separate the egg and whip the egg white until stiff peaks form. Add the yolk to the chocolate, which by now should be melted, and pour in the espresso. Mix until it is smooth.
Spoon the chocolate mixture into the whipped cream and try not to overmix.
Fold the whipped egg whites slowly into the chocolate mixture.
Pour into small bowls and leave in the fridge for at least 4 hours to set.