This month's We Should Cocoa is guest hosted by Lucy at The Kitchenmaid and she has picked coffee as the pairing for all things chocolatey. Last month's almond round up, hosted by Laura of How to Cook Good Food can be seen here. You can read all about We Should Cocoa and how to enter on the founders blogs - Chocolate Log Blog and Chocolate Teapot.
To be honest with you, I squeaked a little when coffee came up. Not because I had a good idea for it. Not because I like coffee. But rather that I finally got to use these. Use these in a blog post.
To be honest with you, I squeaked a little when coffee came up. Not because I had a good idea for it. Not because I like coffee. But rather that I finally got to use these. Use these in a blog post.
These caused unnecessary, unjustified and pointless heartache during the run up to our wedding. I'd occasionally get an email from Jim to say that someone had bought something off our wedding gift and I would frantically rush back a response that would say "Is it the ghetto espresso cups?!?!" (It often came out as "Is it ethe gett esppresso cips???" in my haste). No - was often the response.
I don't know why I am so deeply enamoured with them.
I don't know why I am so deeply enamoured with them.
Makes six espresso sized pots
Ingredients
100gr plain chocolate
2 eggs, separated
1/2tsp good quality instant coffee
50ml double cream, lightly whipped
Small pinch of salt
Ingredients
100gr plain chocolate
2 eggs, separated
1/2tsp good quality instant coffee
50ml double cream, lightly whipped
Small pinch of salt
Method
1, Melt your chocolate in a heatproof bowl over a pan of simmering water until smooth. Remove from the heat to allow it to cool slightly.
2, Whilst the chocolate is cooling, separate two eggs and beat the whites until you have soft peaks.
3, Beat egg yolks into the melted chocolate with the instant coffee, cream and salt until smooth.
4, Add about a third of the egg whites and fold in to loosen the soon to be mousse.
5, Add the rest of the egg whites and fold in gently using a flexible spatula until all uniformly chocolaty with no egg white streaks.
6, Divide this between your six espresso cups and chill for at least two hours before serving.
1, Melt your chocolate in a heatproof bowl over a pan of simmering water until smooth. Remove from the heat to allow it to cool slightly.
2, Whilst the chocolate is cooling, separate two eggs and beat the whites until you have soft peaks.
3, Beat egg yolks into the melted chocolate with the instant coffee, cream and salt until smooth.
4, Add about a third of the egg whites and fold in to loosen the soon to be mousse.
5, Add the rest of the egg whites and fold in gently using a flexible spatula until all uniformly chocolaty with no egg white streaks.
6, Divide this between your six espresso cups and chill for at least two hours before serving.
I'm also entering this into Crunchy Creamy Sweet's Blue Ribbon Challenge - The first challenge being mousse!
Wow, now I want some of those cups too! Gorgeous recipe, lovely pics - thanks so much for joining in this month's #weshouldcocoa (I think you win the prize for the prettiest espresso cups!)
ReplyDeleteThank you Lucy, I found a matching cafetiere but so far have managed not to buy it. Doubt I'll last much longer though!
DeleteLovely little recipe. The only problem is the two hour chilling ... you have to wait too long for your treat!
ReplyDeleteThank you Chris - Waiting is a pain but I think they are worth it!
DeleteOh I like a good choc mousse now and then - looks yum. I really love those cups.
ReplyDeleteThanks Phil, I'm convinced it tastes better coming out of these cups too!
DeleteGreat mousse recipe! You just can't go wrong with chocolate AND coffee. Yum! I can see why you love those espresso cups. They're adorable! I'll be spending the better part of my day looking for where to purchase a set of my own. Thank you for sharing - wonderful recipe!!
ReplyDeleteThank you Stephanie, the little cups are from a website called Not on the High Street, I think they are fab!
DeleteLove your mocha mousse and the wonderful texture :)Flavorful and delicious :)
ReplyDeleteThank you Soni, the mousse was delicious with just the right amount of coffee flavour!
DeleteMmmm, I am a total sucker for chocolate and coffee combos. :) Love your mousse! Thank you so much for participating in Blue Ribbon Challenge!
ReplyDeleteThank you Anna and thank you for hosting the challenge - I've found some more brilliant blogs! Looking forward to the next challenge!
Deleteooh these look so decadent - love the little cups and I'm definitely a fan of chocolate and coffee desserts!
ReplyDeleteThank you :) They are a little rich but perfectly sized!
DeleteSounds like a lovely mousse. I love the little cups that you served the mousse in.
ReplyDeleteThank you :) I'm glad I'm not the only one who thinks the cups are cute!
DeleteYour mousse sounds heavenly. I'm almost tempted to get divorced and then re married, if you can get such lovely things as a wedding present, they are so cute, and a matching cafetiere! So tempting!
ReplyDeleteThank you Jude, we got some lovely gifts that were just a little bit different from the norm! These were one of my favourites :)
DeleteGorgeous cups Hannah, I think you are the envy of us all now. And chocolate mousse sounds like a much better use for them than coffee ;-) Thank you for being a WSC stalwart, you deserve those cups :)
ReplyDelete