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Coffee chocolate mousse in Brazil nut shells
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Prep Time:
50 minutes
Cook Time:
5 minutes
Total Time:
55 minutes
Irresistible crowd-pleasing chocolate tarts.
Ingredients:
  • 75g unsalted butter
  • 300g Brazil nuts
  • 50g shortbread
  • 185g caster sugar
  • 200g dark chocolate (70% cocoa solids), plus extra, to serve
  • 100g milk chocolate
  • 120ml freshly brewed espresso coffee (see note)
  • 3 egg whites
  • 200g thickened cream
Instructions:
  • Prepare tart pans by greasing them lightly. Melt butter in the microwave or a small saucepan on low heat. Set aside 6 Brazil nuts. In a food processor, blend the remaining Brazil nuts with biscuits and 75g (1/3 cup) sugar until finely chopped. Add melted butter and blend until mixed. Press the mixture onto the bases and sides of the pans, then chill in the freezer for 10 minutes.
  • Break chocolate into chunks and place in a heatproof bowl. Mix in espresso, cinnamon, and a couple of grinds of black pepper. Melt the mixture by placing the bowl over a saucepan of simmering water, ensuring it doesn't touch the water. Stir until smooth, then transfer to a stainless-steel bowl and set aside.
  • In a small saucepan, combine the remaining 110g (1/2 cup) sugar and 60ml (1/4 cup) water. Stir and cook over medium heat until the sugar dissolves. Boil rapidly for 5 minutes.
  • Whip egg whites with an electric mixer until soft peaks form. Slowly pour hot syrup into the mixing bowl while whisking. Increase speed and whisk for 5 minutes until thick and cooled. Gently mix a spoonful of meringue into melted chocolate, then fold in the remaining meringue.
  • With the same mixing bowl and electric mixer, whip cream until firm peaks form. Gently fold 1 cup of the whipped cream into the chocolate mixture until just incorporated. Remove tart shells from bases, place on a tray, and fill with the mousse. Chill in the freezer for 5 minutes to slightly firm up.
  • Finish the tarts by adding a dollop of leftover cream and the saved Brazil nuts. Garnish with a sprinkle of extra dark chocolate before serving.

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