Mocha Mousse Pudding
ready in 2 h. 40 min.
- For the mousse
- 1 cup
dark Chocolate couverture (chopped)
- ⅜ cup
strong Espresso coffee
- 1 teaspoon
- 2 ½ tablespoons
- 2 tablespoons
- ½ cup
chilled cream (at least 30% fat, whipped)
Melt the chocolate with the espresso and the instant coffee in a bain-marie and remove from the heat.
Mix together the egg yolks, vanilla sugar and half the sugar in a bain-marie until thick and foamy.
Beat the egg whites and the remaining sugar until stiff. Fold the egg yolk mixture into the chocolate mixture and leave to cool. Placed the whipped cream on top and carefully fold in using a whisk. Add the egg whites.
Drizzle 18 sponge cake cubes with Amaretto and placed three of them and the cashew nuts in dessert glasses. Spoon the mousse on top and chill for at least two hours.
Garnish with coffee beans and cocoa powder and serve.