makes
6
prep
15 minutes
cook
20 minutes
difficulty
Easy
makes
6
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Caramelised white chocolate
- 300 g white chocolate
Caramelised white chocolate mousse with coffee
- 1 leaf gold leaf gelatine
- 15 g caster sugar
- 235 g caramelised white chocolate
- 25 g unsalted butter, softened
- 430 g cream (35% fat)
- 10 g freeze dried coffee granules
- Passionfruit, to serve
- Banana slices, to serve
Chilling time: at least 30 minutes.
Instructions
- For the caramelised white chocolate: Pre-heat oven to 120°C. Place chocolate into a small shallow baking tray. Bake for 15-20 minutes and set aside.
- For the caramelised white chocolate mousse with coffee: Soak the gelatine leaf in cold water for a couple of minutes to soften before removing leaf and discarding the water.
- Place 120 ml water and the sugar into a saucepan and bring to a gentle boil.
- Remove the pan from the heat and stir in the reserved soaked gelatine and then whisk in the chocolate and butter until you have a smooth shiny emulsion.
- Strain this mix into a mixing bowl.
- Lightly whip the cream and fold into the cooled chocolate base.
- Add the coffee granules and fold in before pouring evenly into the glasses and tap to level. Place in the fridge to set for a minimum of half an hour.
- Once set, top with fresh passion fruit seeds and banana slices and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
