![Mini Mocha Mousses](/on/demandware.static/-/Sites-LCNZ-Library/default/dwc4aa4074/images/recipe/HD_PNG_LC_20200427_GB_RC_CI_r0000000000060_ENG.png)
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 100g dark chocolate
- 100g milk chocolate
- 1 egg, separated
- 30g caster sugar
- 1 teaspoon instant coffee powder
- 100ml double cream
- Chocolate-coated coffee beans, to serve
Optional
- Spoon-shaped silicone moulds or similar moulds
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Method
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1Preheat your oven to 180°C and grease a 32cm rectangular Le Creuset baking dish.
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2Cream the butter and sugar together until pale and creamy.
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3Add the egg yolks and vanilla extract and mix well.
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4Stir in the ground almonds, cinnamon & sugar blend and orange zest.
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5Beat the egg whites to soft peak stage a
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6Melt the dark and milk chocolate in a heat-proof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn't touch the water. When melted, pour half of the chocolate in to the silicone spoon moulds and placein the fridge to set. Allow the remaining chocolate to cool slightly.
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7In a separate bowl, whisk the egg white to soft peaks. Gradually add in the sugar whilst continuing to whisk to form a glossy, smooth meringue-like texture.
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8Place the egg yolk into the melted chocolate and whisk. Dissolve the coffee in 20ml warm water and stir through the chocolate mixture. Spoon a little of the chocolate mixture into the meringue and whisk to incorporate before adding the remaining chocolate.
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9In a separate bowl whisk the double cream to soft peaks. Fold the cream carefully into the chocolate mixture until all the ingredients are incorporated. Spoon the mixture into the espresso cups and place in the fridge for at least 30 minutes to set.
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10When ready to serve, carefully remove the chocolate spoons from the silicone moulds. Place a spoon on top of each espresso cup along with a couple of chocolate-coated coffee beans.
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11Cook's Notes
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12When folding the mixtures together, be delicate and patient. The more careful you are with the folding in process, the lighter the mousses will be.
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13And gradually add to the mixture. Sift in the flower and mix with a wooden spoon until everything is just combined.
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14Pour the mixture into the buttered baking dish and bake for 40 minutes or until an inserted skewer comes out clean.
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15While the cake is baking prepare the glaze by placing the orange juice, castor sugar, orange zest and sherry in a saucepan, heating until the sugar is dissolved. Continue to heat until the mixture becomes thick and syrupy.
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16Remove the cake from the oven and allow to cool. Sprinkle with toasted almonds and dust with icing sugar.
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17Perfect as a tea time treat, or you can serve individual portions with a dollop of whipped vanilla cream and a generous drizzle of sherry orange syrup.