Coffee
Mocha Cup Recipe
Prep Time | 190 minutes |
Cook Time | 5 minutes |
Servings |
MetricUS Imperial
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Ingredients
For The Chocolate Mousse
- 1/2 cup roughly chopped dark chocolate
- 2 tbsp Milk
- 1/2 tbsp powdered sugar
- 1/3 cup beaten whipped cream
- 1/4 tsp vanilla essence
- 1 tsp honey
For The Coffee Cream
- 2 cups beaten whipped cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla essence
- 1 tbsp coffee powder dissolved in 1warm water
- 2 tbsp melted dark chocolate
For The Garnish
Ingredients
For The Chocolate Mousse
For The Coffee Cream
For The Garnish
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Instructions
For the chocolate mousse
- Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well till no lumps remain.
- Strain the mixture using a sieve and keep aside.
- Combine the powdered sugar and beaten whipped cream in a deep bowl and fold gently.
- Add the prepared chocolate–milk mixture and fold gently.
- Add the vanilla essence and honey and fold gently. Keep aside.
For the coffee cream
- Combine the beaten whipped cream, sugar and vanilla essence in a bowl and fold gently.
- Add the coffee mixture and fold gently.
- Add the melted chocolate and fold gently. Keep aside.
How to proceed
- Pour the coffee cream into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out.
- Pipe out 1/8 of the coffee cream in a tall glass.
- Pour the chocolate mousse into a plastic piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a small hole for the piping to come out.
- Pipe out ¼ of the chocolate mousse on top of the coffee cream in the same tall glass.
- Again pipe out 1/8 of the coffee cream on top of the chocolate mousse in the same tall glass.
- Repeat the steps 2, 4 and 5 to make 3 more glasses.
- Refrigerate for at least 2 to 3 hours or till the mousse sets.
- Garnish with coffee beans and serve chilled.