Iced coffee mousse with delicate milk foam

Name: Iced coffee mousse with delicate milk foam
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 50 g Dark chocolate; 100 g Milk chocolate; 150 g Whipped cream; 2 fresh eggs (size M); 2 TABLESPOONS Sugar; 1-2 TEASPOONS instant espresso powder; 100 ml low-fat milk; 8 Chocolate mocca beans to decorate

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

50 g Dark chocolate
100 g Milk chocolate
150 g Whipped cream
2 fresh eggs (size M)
2 TABLESPOONS Sugar
1-2 TEASPOONS instant espresso powder
100 ml low-fat milk
8 Chocolate mocca beans to decorate

Directions

1
Chop the chocolate and melt in a bowl over a warm water bath. Remove the bowl from the water bath. Whip cream until stiff and chill
2
Separate eggs. Beat the egg yolks and 1 tbsp. sugar on a hot water bath until a thick, creamy mixture is formed. Remove bowl from water bath. Stir in chocolate, espresso and about 1/3 of the cream, then let it cool down to room temperature
3
Beat the egg whites until stiff, adding 1 tablespoon of sugar. First fold in the beaten egg whites, then the remaining cream. Pour the mousse into glasses and chill for at least 3 hours
4
Just before serving, heat the milk (do not bring to the boil). Froth the milk and distribute it on the glasses. Decorate with mocha beans and serve immediately
5
waiting time approx. 3 1/4 hours