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Coffee and Crunchie mousse
Coffee and Crunchie mousse
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Prep Time:
210 minutes
Cook Time:
7 minutes
Total Time:
217 minutes
Indulge in a decadent coffee-chocolate mousse for a delightful treat!
Ingredients:
  • 12.00 gm powdered gelatine
  • 40.00 gm cold water
  • 385g Coffee & Milk (see note)
  • 3 eggs, separated
  • 300ml thickened cream, whipped to soft peaks
  • 3 x 50g Crunchie bars, roughly chopped
Instructions:
  • Place the gelatine in a small bowl and mix with water until combined.
  • Combine coffee, milk, and gelatine in a small saucepan. Cook over low heat, stirring constantly, until hot and gelatine dissolves, about 5 minutes. Be careful not to boil. Transfer to a bowl and let it cool for 15 minutes. Gradually stir in egg yolks, one at a time, mixing well after each addition.
  • Incorporate whipped cream into coffee mixture. Beat eggwhites until stiff peaks form. Gently mix half of the eggwhite mixture into the coffee mixture. Fold in the rest of the eggwhite mixture with a large metal spoon.
  • Divide the mixture into six 3/4-cup heatproof dishes. Chill in the refrigerator for 3 hours.
  • Right before serving, top with Crunchie and grill on medium heat for 1 to 2 minutes until the Crunchie melts slightly.

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