Chocolate espresso mousse with hazelnut biscotti

7h 45m
- Preparation 30 min
- Resting 6h 30m
- Cooking 45 min

Recipe recommendation for WMF Perfection coffee machines

Ingredients

6 People

For the Choco Espresso Mousse:
250 ml Cream
300 g Dark chocolate
6 tbsp. Very strong espresso
3 Egg whites
3 tbsp. Cocoa powder
For the Choco Hazelnut Biscotti:
150 g Sugar
1 tbsp. Butter
1 Egg
1 tbsp. Strong espresso
100 g Flour
5 tbsp. Cocoa powder
0.5 tsp. Baking powder
64.999999999998 g Hazelnuts
50 g Dark chocolate

Preparation

Step 1

Preparation of the Chocolate espresso mousse: Cut the chocolate into small pieces. Heat the cream in a pot until just before boiling and remove the pot from the hob. Add the chocolate pieces to the hot cream and leave to melt for a couple of minutes. Then stir with a whisk until creamy. Add the hot espresso (it should be really strong, otherwise it won’t taste good later) and mix well with the chocolate and cream. Wait for the mixture to cool down to room temperature. Beat the egg whites until very stiff and fold into the chocolate espresso mixture. Pour the mousse into small glasses and leave to set in the fridge for 5–6 hours. Dust with cocoa powder before serving.

For the Choco Espresso Mousse:

ml Cream

g Dark chocolate

tbsp. Very strong espresso

Egg whites

tbsp. Cocoa powder

Step 2

Preparation of the Chocolate hazelnut biscotti: Use an electric mixer to mix the butter, sugar, egg and espresso in a bowl until the sugar has dissolved. Add the flour, cocoa and baking powder and mix using a wooden spoon until firm. Fold in the hazelnuts and pieces of chocolate. Shape the dough into two thin, stick-shaped loaves and place on a baking sheet lined with baking paper. Leave to cool down in the refrigerator for at least 15 minutes. Preheat the oven to 180°C and bake the loaves for 25 minutes. Remove from the oven and leave to cool down to almost room temperature. Cut diagonally into slices approx. 5 mm thick. Place the slices next to each other on a baking tray lined with baking paper and bake at 140°C for another 15–20 minutes until crispy. Leave to cool down on the baking tray before serving. Store in a storage jar.

For the Choco Hazelnut Biscotti:

g Sugar

tbsp. Butter

Egg

tbsp. Strong espresso

g Flour

tbsp. Cocoa powder

tsp. Baking powder

g Hazelnuts

g Dark chocolate