Desserts

Recipe

1. Chop the chocolate into shavings with a sharp knife to facilitate melting later and set aside some shavings for decoration.
2. Place a heatproof glass bowl over a pan of simmering water. Melt the chocolate with the instant coffee in a bain-marie, stirring until smooth. Remove from heat, set aside and let cool.
3. Separate the eggs. Whisk the yolks in a small bowl until smooth. In another bowl, beat the egg whites until foamy. Add the sugar and continue beating until stiff peaks form.
4. In a large, chilled bowl, whip the EKABE whipping cream until stiff. Set half of the whipped cream aside in the fridge and gently fold the egg yolks into the other half using a silicone spatula. Add the melted chocolate and mix gently.
5. Add a quarter of the beaten egg whites to the bowl and gently mix to lighten the mixture. Then carefully incorporate in the remaining egg whites.
6. Divide the mousse among 4 glasses. Cover and refrigerate for at least 4 hours.
7. Before serving, take out the reserved whipped cream and place a teaspoon on each mousse.
8. Decorate with the remaining chocolate shavings and a few coffee beans.