THERE'S something dangerously decadent about chocolate and coffee, especially when paired together.
Australia's favourite French chef Manu Feildel has married these classics together for a scrumptious dessert sure to impress.
Preparation: 20 minutes (plus 3 hours for mousse to set)
Cooking: 30 minutes
- 250ml pure cream
- 250g dark chocolate, finely chopped
- plus extra for grating
- 3 egg yolks
- 50g caster sugar
- 250ml milk
- 300ml thickened cream
- 1 double shot of espresso coffee, chilled (Manu uses L'OR Barista Ristretto intensity 11, brewed ristretto setting)
- 30g icing sugar, sifted
1. In a small saucepan, heat the cream over medium heat until it comes to a gentle boil. Add the chopped chocolate, leave to sit for two minutes before whisking until smooth.
2. Whisk the egg yolks and caster sugar in a medium bowl until pale. Bring the milk to a simmer in a small saucepan over medium heat. Gradually whisk the hot milk into the egg mixture, return to the saucepan and cook over a medium heat for 2-3 minutes or until the mixture thickens. Remove from heat and fold in the chocolate mixture.
3. Divide between six 200ml capacity serving glasses and refrigerate for 3 hours.
4. For the coffee cream, place all the ingredients in the bowl of an electric mixer and whisk until soft peaks form. Transfer to a piping bag fitted with a star nozzle.
5. To serve, pipe coffee cream into each serving glass, covering the chocolate mousse and finish with finely grated chocolate.