Gluten Free Mini Mocha Hazelnut Mousses
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 5 h. 10 min.
Ready in
Ingredients
for
6
- Ingredients
- 6 ozs white chocolate (chopped)
- 3 leaves gelatin
- cold water
- 3 eggs (separated)
- 2 Tbsps sugar
- 4 tsps Coffee liqueur
- ⅛ cup Espresso (freshly made and allowed to go cold)
- 1 tsp cocoa powder
- 1 cup cream (48% fat)
- 0.333 cup Hazelnuts (chopped and toasted)
- 1 ¾ ozs gluten-free amaretto Cookie
- 1 oz Meringue
- To decorate
- roasted, chopped Hazelnuts
- 1 Tbsp gluten-free chocolate hazelnut paste (melted)
- Chocolate Coffee bean
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 2 Small bowls, 4 ofenfeste Plates, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Salad spinner, 1 Baking sheet, 1 Slotted spoon
Preparation steps
1.
Grease 4-6 8cm| 3" diameter cake rings or moulds.
2.
Melt the chocolate in a heatrpoof bowl over a pan of simmering (not boiling) water. Set aside to cool.
3.
Soak the gelatine in a small bowl of cold water for about 5 minutes.
4.
Put the egg yolks, sugar and 1 egg white into a heatproof bowl with the coffee liqueur and beat over a pan of simmering (not boiling) water. until pale, thick and foamy. Remove from the heat and cool slightly.
5.
Squeeze excess water from the gelatine leaves and stir into the egg mixture with the chocolate.
6.
Whisk the cream until thick and fold into the mixture.
7.
Whisk the remaining egg whites until stiff, then gradually fold into the mixture.
8.
Divide the mixture between 2 bowls. Fold the espresso and cocoa powder into one bowl.
9.
Divide the espresso mixture between the rings and and smooth the tops. Chill for 2 hours until set.
10.
Crumble the amaretti and meringues on top of the mousse.
11.
Divide the light mousse between the rings and smooth the tops. Chill for at least 2 hours.
12.
Remove from the the rings and decorate with hazelnuts, melted chocolate hazelnut paste and chocolate-coated coffee beans.
