Coffee Mousse with Cigar Biscuits
Category: Desserts
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Brewed Coffee | 60g |
| Mascarpone Cheese | 500g |
| Fresh Whipping Cream | 200g |
| Powdered Sugar | 50g |
| Gelatin Sheets | 5g |
| Water | 25g |
| Egg Whites | 80g |
| Unsweetened Cocoa Powder | 15g |
| Almond Flour | 90g |
| Powdered Sugar | 90g |
| Granulated Sugar | 100g |
| Fresh Whipping Cream | 100g |
| Dark Chocolate | 125g |
| Instant Coffee | 2 tsp |
| Dark Chocolate (for garnish) | q.b. |
Directions:
1. Preparing the Coffee Mousse:
- Begin by soaking the gelatin sheets in a small bowl with cold water for at least 10 minutes. Once soft, squeeze out excess water and dissolve the gelatin in the freshly brewed coffee. Allow the coffee mixture to cool slightly.
- In a large mixing bowl, add the mascarpone cheese and gently whisk it until smooth. Gradually incorporate the coffee mixture into the mascarpone.
- In a separate bowl, whip the fresh cream with powdered sugar until it forms soft peaks. Be careful not to overwhip.
- Gently fold the whipped cream into the mascarpone and coffee mixture using a spatula, ensuring that the mousse remains light and airy.
- Cover the bowl with plastic wrap, ensuring it touches the surface of the mousse to prevent air from entering, and refrigerate for at least 2 hours to allow the mousse to set.
2. Preparing the Cigar Biscuits:
- In a medium bowl, sift together the almond flour, unsweetened cocoa powder, and powdered sugar. Set this dry mixture aside.
- In a small saucepan, combine water and granulated sugar. Heat over low to medium heat until the sugar dissolves and the mixture comes to a boil. Stir occasionally.
- Prepare a meringue by whipping the egg whites until stiff peaks form. Slowly add the hot sugar syrup to the egg whites while continuing to whisk until the mixture is glossy and thick.
- Carefully fold the dry almond-cocoa mixture into the meringue, using a spatula to avoid deflating the mixture. Once fully combined, transfer the mixture to a piping bag fitted with a 1 cm round tip.
- On a baking sheet lined with parchment paper, pipe the dough into long, cigar-like shapes, about 10 cm in length.
- Bake in a preheated static oven at 160°C (320°F) for 13-15 minutes, or at 140°C (280°F) for 10-12 minutes if using a fan-assisted oven. Once baked, let the cigar biscuits cool on a wire rack.
3. Preparing the Ganache:
- In a small saucepan, bring the 100g of fresh whipping cream to a boil. Once it begins to bubble, add the instant coffee and stir until dissolved.
- Pour the hot cream and coffee mixture over the chopped dark chocolate in a separate bowl. Stir gently until the chocolate is completely melted and smooth.
- Cover the ganache with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Allow it to cool at room temperature, then refrigerate until it thickens to a spreadable consistency.
4. Assembling the Dessert:
- Once the mousse has set, transfer it into serving glasses (such as small bowls or dessert cups) using a piping bag for a neat presentation.
- Use a piping bag without a tip (or simply make a small hole in the bag) to fill the cooled cigar biscuits with the prepared ganache.
- Gently place the filled cigars into the mousse, and if desired, garnish with additional grated dark chocolate for extra flavor and elegance.
5. Serving:
- Serve your Coffee Mousse with Cigar Biscuits chilled, accompanied by a glass of sweet passito wine for a delightful pairing.
This Coffee Mousse with Cigar Biscuits is a decadent and visually striking dessert that combines rich coffee and mascarpone flavors with the lightness of homemade cigar-shaped cookies. The dark chocolate ganache adds a luxurious finish, making this the perfect treat for special occasions or when you want to impress guests with a sophisticated dessert. Enjoy the combination of textures and flavors as you indulge in each heavenly bite!
