Cappuccino Mousse

Ingredients

• 150 g whole milk chocolate
• 2 sheets of white gelatin
• 100 ml coffee
• 5 tsp soluble espresso powder
• 3 eggs
• 3 egg yolks
• 20 ml coffee liqueur
• Salt
• 50 g sugar
• 500 g whipping cream
• 2 vanilla beans (aroma)
• 100 ml milk
• 0.5 tsp soluble espresso powder

Instructions

1. 1.

   Chop the chocolate and melt it over a hot water bath. Soak gelatin in cold water. Mix coffee with 4 tbsp espresso powder.

2. 2.

   Separate one egg; beat the yolk and one whole egg with the coffee over the hot water bath into a thick cream. Squeeze out excess water from gelatin and dissolve it in the cream. Stir in chocolate and liqueur. Chill for about 30 minutes.

3. 3.

   Beat one egg white with a pinch of salt until stiff, adding 30 g sugar as you go. Whip 400 g cream to stiff peaks; fold both into the thickened cream. Divide into six dessert glasses and chill for at least 4 hours.

4. 4.

   In a pot combine one egg, three yolks, vanilla aroma, 20 g sugar, 100 ml cream and milk; cook over medium heat until just about to boil, whisking into a thick cream, then cool over ice water. For serving spoon the sauce into the dessert glasses and dust with espresso powder.