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Chocolate Mocha Mousse

Indulge in the creamy goodness of Chocolate Mocha Mousse, made with Olper’s Cream! A perfect blend of cocoa, coffee, and creamy goodness, this dessert is sure to elevate your special moments. Try this recipe at home and spread the goodness! #OlpersDairyCream #GoodnessBarhao #FoodFusion #happycookingtoyou #digitalammi

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Ingredients:

Prepare Chocolate Mirror Glaze:

-Water 2 tbs

-Gelatin powder ½ tbs

-Sugar ½ Cup

-Water 1/3 Cup

-Cocoa powder 2 tbs

-Instant coffee 1 tsp

-Dark chocolate semi sweetened chopped 50g

-Olper’s Cream 60ml (room temperature)

Prepare Chocolate Mocha Mousse:

-Milk chocolate chopped 70g

-Semi sweetened dark chocolate chopped 30g

-Instant coffee 2 tbs

-Olper’s Cream 100ml (room temperature)

-Gelatin powder 2 tsp

-Water 2 tbs

-Ice cubes as required

-Olper’s Cream 200ml chilled

-Icing sugar 2 tbs

-Vanilla essence ½ tsp

Assembling:

-Chocolate sponge cake as required

-Chocolate ganache

-White chocolate

 

Directions:

Prepare Chocolate Mirror Glaze:

-In gelatine powder,add water & let it bloom for 5 minutes.

-In a saucepan,add sugar & water,bring it to boil & cook until sugar is dissolved.

-Add cocoa powder,instant coffee & whisk until well combined.

-Remove from flame,add dark chocolate,cream & mix until well combined.

-Add soaked gelatin,mix well than strain & let it cool until lukewarm.Chocolate mirror glaze is ready!

-Mirror glaze can be stored for up to 1 week in refrigerator.

Prepare Chocolate Mocha Mousse:

-In a bowl,add milk chocolate,dark chocolate,instant coffee,cream & microwave for a minute & mix well until smooth.

-In gelatine powder,add water & let it bloom for 5 minutes.

-In bowl,add dissolved gelatin,mix well & set aside.

-In a large bowl,add ice cubes & place another bowl on it.

-Add cream & beat well.

-Add icing sugar,vanilla essence & beat until well combined.

-Add chocolate mixture & beat until stiff peaks form & transfer to a piping bag.

Assembling:

-Pipe out the chocolate mocha mousse in oval shape silicone cake mold,spread evenly & place a thin layer of sponge cake,press gently & freeze for 6 hours or overnight in freezer.

-Carefully demold them from silicone molds & place them on a grill rack.

-Pour prepared chocolate mirror glaze & let it rest for 3-5 minutes than repeat the same layer one more time (makes 8).

-Decorate with chocolate ganache,white chocolate & serve chilled!

Recipe By: Khadija Firdous

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