White mousse with hot espresso

AUTHOR
Harley Romero
DIFFICULTY
not easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 8
  • 3 sheets white gelatine
  • 200 g white couverture
  • 250 g Whipped cream
  • 3 fresh protein (Gr. M)
  • 8 Espresso cups hot espresso

Directions

  1. 1

    Soak gelatine in cold water. Coarsely chop the chocolate coating. Warm the cream in a pot, but do not boil. Melt the couverture in it slowly at low heat while stirring, as the couverture coagulates quickly.

  2. 2

    Pour into a mixing bowl.

  3. 3

    Beat egg whites until stiff. Squeeze out the gelatine and dissolve in a small pot at very low heat while stirring. Remove from heat. Stir 3-4 tablespoons of the couverture mixture into the gelatine by the spoonful. Then pour the gelatine mixture into the rest of the couverture mixture, stirring constantly.

  4. 4

    Chill for 2-4 minutes until the mixture begins to gel.

  5. 5

    Carefully fold in the beaten egg white with a whisk in 3 portions. Pour almost half of the mixture into eight glasses (each containing approx. 160 ml) and chill for approx. 3 hours.

  6. 6

    Serve each glass of chocolate mousse with 1 cup of hot espresso. Pour the espresso onto the mousse at the table and enjoy immediately.

Nutrition Facts

KCAL
260 kcal
CARBS
16 g
FATS
19 g
PROTEINS
5 g