Mocha Mousse with Coffee Jelly
Recipe
Coffee Jelly
2 teaspoons instant coffee
2 cups hot water
1 tablespoon of white sugar
3 tablespoons of unflavored gelatin
Mocha Mousse
1 teaspoon of instant coffee
1/2 cup hot water
1/2 cup chopped semisweet chocolate
2 tablespoons butter
3 egg yolks
1/4 cup sugar
1 1/2 cups whipped cream
Procedure
Coffee Jelly:
– Prepare your coffee. Set aside.
– Prepare gelatin as indicated on the box
– Add in the sugar and coffee. Mix very well.
– In a saucepan, medium heat. Mix continuously until it boils.
– Let it cool to set. Cut into cubes.
Mocha Mousse:
– Prepare your coffee. Set aside.
– In a double broiler, melt chocolate. Once melted, remove from heat.
– Add the butter and half of the coffee. Mix well. Let it cool.
– In a saucepan, low heat. Whisk egg yolks together with the sugar and remaining coffee
for one (1) to (2) minutes, stir constantly. Remove from heat.
– Mix in the melted chocolate. Fold in the whipped cream.
Assembly:
Cups or glasses: Cubed coffee jelly -> Mocha mousse -> Chill until set -> Whipped cream -> Chocolate bits/shavings or cocoa powder
Serves: Four (4) people. 🙂
Notes on the recipe:
1. When I tasted the finished product, I can barely taste the coffee mixture so I suggest you use a strong coffee for this recipe.
2. I also noticed that it was a bit grainy. So I suggest you blend your mousse really really well in order for you to get a smooth texture.
3. If you wish, you can also add a coffee extract in your mocha mousse. You can check out this recipe for your very own coffee extract.
4. If you can find a coffee-flavored gelatin that would be so much easier.
How much did everything cost?
Instant coffee ———- Php 154.50 (30 sachets)
White sugar ————- Php 26.00 (1/2 kilo)
Unflavored gelatin —— Php 54.50
Semisweet chocolate —– Php 29.50
Butter —————— Php 50.00 (100 grams)
Egg ——————— Php 80.00 (for 10 pieces)
Whipped cream ———– Php 213.00 (for 250 ml)
The home-schooled chef 