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Whisky and Espresso Mousse Verrine

Whisky and Espresso Mousse Verrine

BY

A deliciously sinful dessert full of the flavours of chocolate and whisky.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 60 mins
Categories: Cold, Desserts
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Coffee Mousse

3 Tbsp (45 ml) espresso or strong coffee
1 ½ Tbsp (22,5) glucose
1 C (250 ml) chopped white chocolate
1 ½ gelatine leaves, bloomed in a little tepid water
1 C (250 ml) cream, whipped to medium peaks

Dark Chocolate and Coffee Mousse

3 whole eggs
2 Tbsp (30 ml) castor sugar
2 gelatin leaves, bloomed in a little tepid water
1 C (250 ml) dark chocolate, melted
165 ml cream, whisked to soft peaks
4 tsp (20 ml) espresso or strong coffee

Whisky Milk Chocolate Centre

4 tsp (20 ml) whisky
4 tsp (20 ml) espresso
4 Tbsp (60 ml) milk
pinch salt
½ C (125 ml) good quality milk chocolate

Garnish

Whipped cream or mascarpone (optional)
Cocoa nibs or dark chocolate shavings

Coffee Mousse

Place the coffee, glucose, and gelatine over a double boiler and allow to melt and dissolve together completely.

Add the chocolate and allow to melt. Once melted remove from heat and gently fold in the cream.

Allow to set before placing into a piping bag. Set aside until ready to use.

Dark Chocolate and Coffee Mousse

Place the eggs and sugar into the top of a double boiler and whisk until light and foamy.

Separately, melt the gelatine with the espresso and then add to the egg and sugar mixture. Mix to combine.

Fold in the melted chocolate and then fold in the whipped cream.

Allow to set before placing into a piping bag. Set aside until ready to use.

Whisky Milk Chocolate Centre

Place the whisky, espresso, milk and salt in a saucepan and bring to the boil.

Melt the chocolate and combine with the milk mixture.

Allow to cool down and place into a piping bag.

To Assemble

Pipe both mousses into serving glasses, get creative with the way you pipe them in. Smooth out the tops and place into the fridge for 20 minutes to set.

Once set, remove from the fridge and, using a teaspoon, hollow out the centre of the mousse glass and reserve the mousse. Fill with the whisky milk chocolate centre and then re-cover with a thin layer of mousse.

Just before serving spoon the mascarpone or cream on top of the mousse (optional) Dust with coffee powder and cocoa nibs or chocolate shavings and serve.