Image is for illustrative purposes only.
This is a cold set coffee and chocolate mousse, built on a whipped egg sabayon with dark couverture, instant coffee and a little rum, then lightened with softly whipped cream and held together with gelatine. It sets firm enough to slice cleanly but still melts on the tongue, with the milky coffee flavour of a cappuccino and a quiet bitterness from the dark chocolate behind it.
Because it sets without baking, it is ideal for layered entremets, terrines and ring cakes: pour it over a thin sponge base, chill, then glaze or dust the top. It also works poured straight into glasses or small moulds for individual desserts.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 1719
Number of Units: 1
Unit Size: 24 cm round cake ring, about 5 cm high (or a 1.5 litre terrine mould)
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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400 |
8 Whole Eggs
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Whole Egg
Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.
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room temperature |
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B
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100 |
5 Egg Yolks
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Egg Yolk
The egg yolk is the internal yellow part of an egg.
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room temperature |
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C
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175 |
6.2 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
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D
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5 |
1 teaspoon
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Vanilla Essence
Vanilla Extract is made with 100% pure vanilla beans. With a sweet, syrupy consistency, this Vanilla is ideal for use in icings, drinks and whipped cream as well as classic baking recipes. Vanilla Essence is commercially manufactured by chemicals and is more of a watery consistency as opposed to vanilla extract which is thicker and a lot fuller and richer in flavour. You can replace one with the other but use 50% more of essence. For example, for 1 teaspoon of extract, use 1.5 teaspoons of essence.
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E
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1 |
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Cream of Tartar
Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid).
In food, cream of tartar is used for:
- Stabilizing egg whites, increasing their heat tolerance and volume
- Stabilizing whipped cream, maintaining its texture and volume
- Anti-caking and thickening
- Preventing sugar syrups from crystallizing
- Reducing discoloration of boiled vegetables
Additionally it is used as a component of:
- Baking powder, as an acid ingredient to activate baking soda
- Sodium-free salt substitutes, in combination with potassium chloride
A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.
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F
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10 |
0.4 ounce
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Instant Coffee
Instant coffee, also called soluble coffee, coffee crystals and coffee powder, is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured.
granules or powder
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G
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15 |
1 tablespoon
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Water
for the coffee
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hot |
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H
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7.5 |
1.5 teaspoons
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Rum
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I
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115 |
4 ounces
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Dark Chocolate (Couverture)
Couverture chocolate is a very high-quality chocolate that contains extra cocoa butter (32–39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
bittersweet
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melted |
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J
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30 |
1.1 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
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K
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60 |
2 fluid_ounces
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Water
for the gelatine
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cold |
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L
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800 |
3.4 cups
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
35% fat
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well chilled |
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1718
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Line the base and sides of a 24 cm cake ring (or a terrine mould) with baking paper or acetate and set it on a flat tray that will fit in the fridge. If you are layering the mousse over a sponge base, cut and fit the sponge first. |
Mould ready before you start, as the mousse begins to set quickly |
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2 |
Soak |
Sprinkle J (gelatine powder) over K (cold water) in a small bowl and leave to stand. |
Gelatine swollen and spongy, with no dry powder left |
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3 |
Dissolve |
Stir F (instant coffee) into G (hot water) until it is completely dissolved, then stir in H (rum). Set aside. |
Dark, smooth coffee essence with no gritty granules |
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4 |
Melt |
Melt I (dark couverture chocolate) gently over a water bath or in short bursts in the microwave. |
Smooth and fluid, around 45°C (113°F), not hotter |
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5 |
Whip |
Put A, B, C, D and E (whole egg, egg yolk, caster sugar, vanilla essence and cream of tartar) in a clean bowl over a pan of simmering water and whisk constantly until warm, then transfer to the mixer and whip on high speed. |
Heated to about 60°C (140°F) over the water bath, then whipped until thick, pale and cooled to room temperature |
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6 |
Whip |
Whip L (thickened cream) in a chilled bowl. |
Soft peaks only — it should still flop slightly, not be stiff |
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7 |
Melt |
Warm the soaked gelatine over a water bath or in the microwave until clear and liquid, then stir the coffee and rum mixture into it. |
Clear liquid, warm but not boiling |
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8 |
Combine |
Stir the warm gelatine and coffee mixture into the melted chocolate, then whisk in about a quarter of the whipped egg mixture to loosen it. |
Smooth and glossy, still warm and pourable |
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9 |
Fold |
Fold the chocolate base back into the remaining whipped egg mixture, then fold through the whipped cream in two or three additions. |
Even coffee-brown colour with no streaks; work quickly and lightly |
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10 |
Fill |
Pour the mousse into the prepared ring or mould and level the surface with a palette knife. Tap the tray gently on the bench. |
Level top, no large air pockets |
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11 |
Set |
Refrigerate until firm. For a terrine or a cake that has to be unmoulded and glazed, chill overnight or freeze briefly before removing the ring. |
At least 4 hours; firm to the touch and holding a clean edge when cut |
Important Notes
This half batch makes about 1,716 g of mousse, enough for one 24 cm ring about 5 cm high, one 1.5 litre terrine, or roughly 12 to 14 dessert glasses. The PUFF POINTS section of the original sheet was left blank, so the setting times given here are the standard ones for a gelatine mousse of this strength.
The egg mixture is warmed over a water bath before whipping, which both pasteurises it and gives a more stable foam. Fold the cream in while it is still at soft peak — over-whipped cream makes the mousse grainy and hard to spread. Keep the mousse refrigerated and use within three days; it also freezes well as a finished cake layer, and can be glazed while still frozen.
Tools & Arrangements
Electric mixer with whisk attachment, heatproof mixing bowls, saucepan for a water bath, digital thermometer, rubber spatula, palette knife, small bowl for soaking the gelatine, 24 cm cake ring or terrine mould, baking paper or acetate strip, flat tray.
