Espresso Mousse with Mango

Name: Espresso Mousse with Mango
Total time: 30 min
Ingredients: For the Chocolate Mousse:; 20 g dark chocolate cake glaze; 0.1 egg, medium sized; 0.1 egg yolk; 5 g milk chocolate cake glaze; 0.2 tbsp hot water; 5 g sugar; 2 g instant espresso powder; 50 ml Oldenburger Shani Whipping Cream 35% fat, UHT, 1kg; For Assemble and Garnish:; 1 sweet dessert tartlets (about 7 cm in diameter); 0.1 mango fruit preserve (drained weight 230 g); 1 chocolate coffee beans

Source: https://www.oldenburger-professional.com/rcp_recipe/espresso-mousse-with-mango

Total time

30 Minutes

Difficulty

advanced

This beautiful coffee flavoured dessert looks very enticing and will make all coffee fans happy

Ingredients

Portions

Quantity	Unit	Ingredient
For the Chocolate Mousse:
200	g	dark chocolate cake glaze
1		egg, medium sized
1		egg yolk
50	g	milk chocolate cake glaze
2	tbsp	hot water
50	g	sugar
20	g	instant espresso powder
500	ml	Oldenburger Whipping Cream, 35% fat
For Assemble and Garnish:
10		sweet dessert tartlets (about 7 cm in diameter)
1		mango fruit preserve (drained weight 230 g)
10		chocolate coffee beans

Preparation

Chop the cake glaze roughly. Drain mangos and dice. Crack one egg open. Crack the second egg and separate egg white and yolk. Add yolk only to the first egg.

Making the Chocolate Mousse

Place a pot in a bowl filled with hot water and add chocolate chunks. Stir until cake coating has fully melted to a smooth cream. Place another pot in hot water and mix the egg, egg yolk, 2 tbsp of water, sugar and espresso powder. Whip 500 ml Oldenburger Whipping Cream until firm and fold under the cooled chocolate mousse. Fill into a container and leave to cool for a minimum of 2 hours.

Making the tartlets

Fill the cooled espresso mousse into a piping bag with a star shaped nozzle. Carefully spread the mousse on the tartlets in a big swirl.

The Final Touch

Garnish tartlets with mango pieces and place a chocolate coffee bean on top of the mousse swirl.

Tips from Chefs to Chefs

Whipping Cream should always be cooled down before whipping. Also, use a cooled container for whipping.