Ingredients
-
1 tbsp coffee (instant) powder (2 tbsp hot water)
- - Ingredients A -
- 100g yogurt - plain
- 200ml fresh milk
- 85g mascarpone cheese
- 1 tbsp condensed milk
- 4 tbsp white sugar
- 1 tbsp vanila syrup
-
- 100ml heavy cream - beat until soft peaks form
-
- 8g gelatin
- 40ml water
-
- 50g chocolate
- 40ml evaporated milk
For the chocolate sauce
Instructions
- 1. Melt the coffee powder in hot water. Let it cool down. Put all ingredients A and lukewarm coffee in your blender and juice it all. Transfer into a medium bowl. Add the whipped cream into the bowl and mix well.
- 2. In a microwave-safe case, add 40ml water, gelatin and micro-wave it for about 15 seconds. Remove from the microwave oven and mix it to melt the gelatin.
- 3. Pour the gelatin mixture into the mousse mixture and mix well. Spoon the mixture into your dessert serving cups. Chill for about 3 to 4 hours or until set.
- 4. When the mousse has set, start making chocolate sauce on top: Melt the chocolate and add evaporated milk, mix well.
- 5. Pour the chocolate sauce over the firm coffe mousse.
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