White Chocolate and Coffee Mousse and Cookies
1 hr 30 min.
- Sponge fingers
- ⅕ cup
- ¼ cup
- ½ cup
- powdered sugar (for dusting)
1 Bowl, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Mandoline, 1 Citrus juicer
Preheat the oven to 170°C (150° fan) 325°F gas 3.
Beat the egg yolks with the icing sugar until foamy. Beat the egg whites until stiff, then trickle in the sugar, still beating. Place the beaten egg whites on the egg yolk mixture, dust with flour and lightly mix together. Put the mixture into a piping bag with a plain nozzle and pipe strips approximately 4 cm long on a baking tray lined with baking parchment. Bake in the preheated oven with the oven door slightly ajar for 8-10 minutes. Take out of the oven, remove from the baking parchment with a palette knife and leave to cool. Dust with icing sugar.
For the mousse, break the chocolate couverture into rough pieces, put into a liquidiser or food processor and chop at the highest setting for 30 seconds. Then add the egg yolks, instant coffee, espresso, whisky and icing sugar. Warm the mixture and stir in the soaked, squeezed-out gelatine. Put into a bowl and chill until the mixture begins to set. Whip the cream until stiff and fold in evenly.
As soon as the mixture has set put into a piping bag with a large star nozzle and pipe on top of the sponge fingers. Decorate each with a coffee bean and serve.