Coffee Cream Mousse
Cream supplies dairy protein and fat, while coffee gives this mousse a deep aroma. The whipped base is airy, lightly sweetened, and finished with bittersweet chocolate. Serve it chilled in small glasses.
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Inventory: Mixer
500
Servings: 1 (1 serving ≈ 134 gram)
Digestion time: 3 hour
Dissolve the coffee (2 g) and erythritol (12 g) in hot water (10 g), then cool the mixture.
Whip chilled cream with 35% fat (100 g) to soft peaks. Fold in the cooled coffee mixture to keep the mousse light.
Spoon the mousse into serving glasses and refrigerate until set. Grate the 85% chocolate (10 g) over the top before serving.
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