Note: Like explained in my Raspberry Mousse Recipe, this mousse is made with Raw Egg Whites that are whipped. Leave in the fridge to set for at least two hours. While the cream is cooling down, start whipping the Egg Whites to get stiff peaks. The dark layers are a chocolate cake, kind of dry. This post may contain affiliate links. Don’t let its impressive appearance fool you – this cake is actually not so complex and mainly requires a little patience for cooling between the different layers. You can add chopped Oreo cookies or Kinder Bueno to the mousse while folding the cream in. This next cake is gluten-free, impressive, festive and so flavorful. Don't let the cream boil. Dissolve the gelatin in the microwave for a few seconds and add to the chocolate mixture. Optional: when ready to serve, sprinkle some Instant Coffee Powder and Cacao Powder over the mousses to finish them. Add eggs and whisk until they are incorporated in the batter. « How to make Crème Pâtissière (Pastry Cream). Keep the cake in a closed container in the refrigerator for up to 5-6 days. Place the Heavy Cream, Instant Coffee Powder and Cacao Powder in a small saucepan and heat it up on low heat until the powders have dissolved, occasionally stirring. Set aside to cool down fully. Coffee of course, but also Cream and Eggs to create the mousse texture. These are optional but a great way to finish the dessert. Pour the mousse over the brownie base and straighten the top with a palate knife. Find the best Chocolate Cake near you on Yelp - see all Chocolate Cake open now. Keep the cake in the refrigerator for a few hours before serving. Love your photos too! Many of you have already asked me for a recipe of a festive cake without wheat flour that would be great for Passover – and here’s one right now! It is important not to bake the brownie too much in order to keep it soft and fudgy in texture. Feb 28, 2015 - We go to a chinese dinner buffet here a lot, and on the dessert bar is this cake. … Can anyone tell me … Subscribe to our mailing list and get interesting stuff and updates to your email inbox. These Coffee-Flavoured Mousses are a great dessert as they are and do not need extra toppings or sauce. Super light, fluffy and creamy, these Espresso Mousse Cups are great make-ahead desserts for the Holidays. They can be made ahead and store in the fridge for 2 to 3 days, but are best eaten fresh within 24 hours. This Easy Coffee Mousse Recipe is the perfect dessert to finish a dinner party. Chocolate Chiffon Cake with Chocolate Espresso Glaze, Sweet Potato Buns for Burgers or Dinner Rolls, Transfer into a clean heat-proof bowl and mix in the re-hydrated. (adsbygoogle = window.adsbygoogle || []).push({}); In a medium bowl, put chopped chocolate, praline paste and milk and melt in the microwave or over double-boiler until everything is melted and mixed. And the top is the best part... its like a coffee flavored gelatin layer. Place the Egg Yolks in a large bowl and the Whites in the bowl of you Mixer. If you continue to use this site we will assume that you are happy with it. I chose to add more ingredients like Cacao Powder because chocolate and coffee work so well together, but these Espresso Mousse could easily be made with 5 Ingredients only. You can substitute 1 teaspoon of Gelatine Powder with 1 Gelatine Sheet. Passover is getting closer by the minute, and in less than a month Seder night is coming. Add sugar and salt, and whisk well until combined. Read More…, As an Amazon Associate I earn from qualifying purchases.All Content and Photographs are Copyright Protected, Here are all the ingredients that I used to make this Easy Coffee Mousse.