Chocolate Cream with Coffee Beans

Ingredients

• 150 g dark chocolate couverture
• 100 ml brewed, cooled espresso
• 1 tsp instant coffee
• 3 eggs
• 30 g vanilla sugar
• 2 tbsp sugar
• 125 ml chilled whipping cream (at least 30% fat)
• 1 dark sponge cake base (about 3 cm thick)
• 40 ml amaretto
• 30 g cashew nuts
• cocoa powder (for dusting)
• coffee beans (optional)

Instructions

1. 1.

   Melt the chopped chocolate with espresso and instant coffee in a double boiler and remove from heat. Separate the eggs; whisk the yolks with vanilla sugar and half of the sugar over the hot water bath until thick and foamy, until the vanilla sugar dissolves. Whip the chilled cream to stiff peaks. Beat the egg whites with the remaining sugar into stiff meringue. Add the yolk mixture to the chocolate and fold in with a whisk, letting it cool slightly. Fold the whipped cream onto the chocolate mixture and gently fold in with a whisk. Fold in the meringue. Cut 18 cubes of sponge cake about 3 cm on each side and drizzle with amaretto (use leftover cake elsewhere). Roughly chop cashews. Distribute three cake cubes and cashews into dessert bowls, pour mousse over them, and chill for at least two hours.

2. 2.

   Decorate with coffee beans and dust with cocoa powder before serving as desired.