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Receta French Dessert: Mousse Chocolat Cafe et Tuile Orange Cafe Chocolat
by Robert-Gilles Martineau

French Dessert: Mousse Chocolat Cafe et Tuile Orange Cafe Chocolat

Back into French Desserts!
Sorry for the fuzzy pic. I only had my mobile phone ready to take pics.
The titel is a bit long and needs a translation:
Coffee-scented Chocolate mousse and its Tile made of Orange, Coffee beans and Chocolate! (Phew!)

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Francia French
  Raciónes: 6

Va Bien Con: Tea

Ingredientes

  • Mousse:
  • Chocolate: Black and coffee scented/perfumed, 200 g
  • Hot strong coffee: 1 cup
  • Eggs: 5
  • Butter: 50 g
  • Sugar: 30 g
  • Salt: 1 pinch
  • Tuiles/Tiles
  • Chocolate perfumed coffee beans: 40 g
  • Coffee beans: 10
  • Flour: 60 g
  • Almonds (thinly sliced): 80 g
  • Butter: 100g
  • Brown sugar: 100 g
  • Orange juice: 200 ml

Direcciones

  1. Mousse
  2. Melt the chocolate and butter together over a bain-marie (one bowl into another bowl half full of water to avoid direct flame/fire contact with bowl). Dissolve the sugar into the strong hot coffee.
  3. When the chocolate has melted add the coffee. Delicately mix, neither too long, nor too strongly, or you will break the harmony of the chocolate. Let cool down to lukewarm.
  4. Break the eggs and separate the yolks and whites into two different bowls.
  5. Add the salt to the egg white and whisk them into a solid meringue.
  6. Add and mix the egg yolks into the coffee/butter/chocolate mixture.
  7. Add and delicately fold into the meringued egg whites.
  8. Pour the mousse into individual cups/bowls and leave inside the refrigerator for at least 3 hours.
  9. Tuiles/Tiles
  10. Preheat the oven to 180 degrees Celsius
  11. Dry fry the thinned almonds on a frypan.
  12. Crush the 10 coffee beans and add to the orange juice. Heat to boil.
  13. Reduce to half and then filter the juice.
  14. Melt butter on a very low fire. Then add the sugar, flour, orange juice and the almonds.
  15. Let the tile paste cool down completely before adding the chocolate perfumed coffee beans.
  16. On a non-stick oven plate (if unavailable, spread a cooking paper sheet over the oven sheet) pour the paste,1 tablespoon at a time and spread with back of the spoon.
  17. Bake the tiles. They must be a bit thick an soft under the teeth.
  18. Keep the tiles in a tightly closed box until you serve them with the mousse.