Mousse Al Cappuccino ~ Cappuccino Mousse
Serves 4Thin Layer of sponge cake (see separate recipe)
500 g Milk Chocolate, broken into pieces
250 ml Hot Espresso Coffee
20 g Sheet gelatin
100 ml Milk
200 ml Whipping Cream
7 Egg yolks, beaten well
5 Egg whites
150 g Sugar
Place the gelatin in a bowl of cold water to soften. In a double boiler, add the hot coffee to the milk chocolate and stir until the chocolate has melted. Leave to one side. Heat the milk, then remove gelatin from water squeezing a little to remove water and add to milk, stirring until the gelatin has completely dissolved. Stir the milk and gelatin into the chocolate and coffee mixture and whisk. Add the egg yolks and cook over a double boiler for about 5 minutes, making sure water is hot but not boiling. Leave mixture to cool. In a separate bowl, whisk the egg whites with the sugar until stiff. In another bowl, whip the cream until it thickens. Gently fold the egg whites into the cold chocolate mixture, then fold in the whipped cream.
Cut small rounds from the sponge cake, and place at the center of individual metal rings. Spoon the mousse over the sponge circles and chill in the refrigerator until completely set. Alternatively, simply spoon the mousse into attractive serving glasses and chill until set.
