This is a lovely but very rich :) Shown in an irish coffee cup but would work very well in a small wine glass, the old style round 70s ones which they used to use in restaurants for Irish Coffees. As with liquor coffees, you can pick your own flavour of alcohol, I just like Tia Maria ;)
Needs at least 6hrs chilling, so make night before or early in the morning.
For the coffee/chocolate mousse
- 300g 70% (at least) cocoa dark chocolate
- 2 tablespoons espresso coffee made up (can buy instant from supermarkets or really strong coffee)
- 2 tablespoons of your chosen alcohol
- 120g unsalted butter
- 6 large eggs, separated
- 6 tablespoons caster sugar
For the white chocolate topping
- 200g white chocolate
- 1 1/2 gelatine leaves
- 350ml whipping or double cream
- 3 medium egg yolks
- 65g icing sugar
- a little vanilla extract
Bring a pan of water to the boil. Find a heatproof bowl that will fit in the top of the pan and put the chocolate in this with the coffee, alcohol and the butter and melt it slowly. Once it has melted remove from the heat and stir.
Mix in the 6 egg yolks until the mixture is very smooth (it may look a little grainy at this point, do not worry).
In a separate bowl whisk the egg whites with an electric mixer until stiff and a bowl can be turned upside down without them moving, slowly add the sugar, tablespoon at a time allowing each one to dissolve in the mix and whisk until it goes stuff and glossy.
Fold a ladleful of the egg mix into the chocolate and then add the rest trying to keep as much air in the mixture as possible.
Spoon carefully into the individual glasses, leaving at least a 1cm gap at the top of the glass and put into the fridge until you have made the next step.
Wash all the bowls you used, you're going to need them again.
Again melt the white chocolate in the bowl over the pan of water.
Put the gelatine leaves on a plate with a few spoons of the cream and heat in a microwave for a minute or so until dissolved.
In another bowl beat the egg yolks and the sugar with an electric whisk, add the gelatine cream and the melted white chocolate and mix well.
In another bowl whip the remainder of the cream untol thick and then fold into the chocolate and egg yolk mixture.
Get the glasses with the dark mousse in out of the fridge and they will be slightly set. Add some white chocolate mousse to the tops of the glasses so it looks like the floating cream topping on an irish coffee.
Chill the mousses for at least 6hrs before serving, and then gently dust with cocoa powder before you put them out.
