EGGLESS MOCHA MOUSSE
- CRUMBLE-
- ¼ cup (57g) butter, cold and cubed
- ⅓ cup (40g) crushed walnuts
- ⅓ cup (30g) oats
- ½ cup (60g) flour ( all-purpose/ whole-wheat)
- 4 tablespoons (84g) honey
- MOUSSE-
- 250 ml whipping cream, whipped to stiff peaks
- 250 g dark chocolate, roughly chopped (I use Regal chocolate)
- ½ cup ( 120mL) water
- 2 tbsp (10g) coffee powder
- Pre-heat the oven to 180C.
- In a large bowl, use your fingers to combine all the crumble ingredients. Mix until the mixture has a sandy texture.
- Spread the mixture on a baking tray lined with parchment paper. Bake at 180C for 10-15 minutes until it is golden-brown. Let is cool.
- To make the mousse, melt the dark chocolate
- Bring the water to a boil. Pour it over the coffee powder. Pour the coffee into the chocolate. Mix well. Let it cool.
- Once cooled completely, use a spatula to gently fold the chocolate + coffee mixture into the whipped cream. Refrigerate for 15 minutes.
- In jars/ glasses, spread a layer of the crumble. Using a piping bag to pipe the mousse on the crumble layer all the way to the top.
- Refrigerate for another 15-20 minutes before serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-mocha-mousse/
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