Ingredients
- 1 teaspoon unflavored gelatin or 1 tablespoon modified tapioca starch (recommended: Ultratex 8)
- 1 tablespoon cold water
- 2 tablespoons hot water
- 1/4 cup dark cocoa powder
- 1/3 cup powdered sugar
- 1 cup heavy cream
- 1 vanilla bean
- seeds scrapped or 1 teaspoon vanilla extract
- 1/4 cup brewed dark roast coffee
- Shaved chocolate
- for garnish
- Fresh fruit
- for garnish
Instructions
- Add the gelatin and cold water to a small bowl and allow it to sit for 2 minutes.
- Add hot water and stir until the gelatin is dissolved.
- Cooks Note: If you are using modified tapioca starch, this step is not necessary just add it to cocoa mixture and continue.
- In a stand mixer, add the cocoa and sugar and blend on low speed with the whisk attachment, until well combined.
- Add the cream, vanilla bean seeds and coffee and mix on high speed until stiff peaks are formed.
- Stir in the gelatin and mix for 1 minute.
- Remove the mousse from the mixer and portion into serving dishes.
- Refrigerate for 1 to 2 hours.
- Garnish with shaved chocolate or fresh fruit and serve.
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