Coffee Mousse

This International dessert features Yolks, Icing sugar, Very strong black coffee, White chocolate, grated. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 2

Calories: 12907.8

Dietary: Gluten-free, Vegetarian

Description

This International dessert features Yolks, Icing sugar, Very strong black coffee, White chocolate, grated. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 Egg Yolks
25 gram Icing sugar
2 tablespoon Very strong black coffee
100 gram White chocolate, grated
150 milliliter Double cream

Directions

1
This unusual coffee mousse is made with white chocolate, very finely grated, which gives it a grainy texture.
2
A rich dessert, best eaten after a light salad meal.
3
Beat the egg yolks with the sugar, until light and creamy, then add the coffee.
4
Stir in the grated white chocolate.
5
Beat the cream until thick and fold into the mixture.
6
Spoon into two glass dishes and chill for at least 4 hours

Nutrition Facts

Servings 2

Amount Per Serving
Calories 12907.8kcal

% Daily Value *
Total Fat 1357.5g2089%
Saturated Fat 829.8g4149%
Cholesterol 4128.2mg1377%
Sodium 345.9mg15%
Total Carbohydrate 115.5g39%
Dietary Fiber 0.6g3%
Sugars 114.6g
Protein 80.3g161%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black, chocolate, coffee, cream, dessert, double, grated, icing, international, mousse, strong, sugar, title, vegetarian, very, white, yolks

Read it online: https://www.chefs-mate.com/recipe/coffee-mousse/