Mocha chocolate mousse
7
Points®
Total time: 4 hr 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Enjoy a flavour shot of coffee and chocolate when you whip up this melt-in-your-mouth mousse.
Ingredients
Instant coffee powder
3 tsp, (espresso)
Cocoa powder
1½ tbs, plus 1tsp for dusting
Reduced-fat chocolate milk
¾ cup(s), (185ml)
Sweetened skim condensed milk
⅓ cup(s), (80ml)
Gelatine
2 tsp
Egg(s)
2 medium, separated
Reduced-fat vanilla custard
¾ cup(s), (180ml)
Fresh raspberries
12 piece(s)
Instructions
1
Combine coffee, 1½ tablespoons of cocoa powder, chocolate milk and condensed milk in a small saucepan over medium heat. Stir for 2–3 minutes or until coffee and cocoa dissolve. Set aside to cool for 5 minutes.
2
Combine gelatine and 2 tablespoons of boiling water in a small heatproof jug. Stir until gelatine dissolves. Add the gelatine mixture and egg yolks to the warm milk mixture and whisk until combined.
3
Using electric beaters, beat the egg whites in a mixing bowl until soft peaks form. Whisk the custard into the chocolate mixture. Gently fold in the egg whites, in 2 batches, until just combined.
4
Divide the mixture between four ¾ cup (185ml) capacity serving glasses. Refrigerate for 4 hours or until mousse is set. Serve each mousse dusted with remaining cocoa powder and topped with fresh raspberries.
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