The Mezze Cookbook
A perfect grown-up dessert to make ahead before a dinner party. When I’m trying to impress, I like to fill little glasses with this coffee mousse and serve with the Rose and Cardamom Shortbread.
preparation time: 20 minutes + 3 hours chilling or overnight
cooking time: –
© 2020 Salma Hage / Phaidon · Reproduced with permission.
Place 6 glasses (at least ½- 2/3 cup–5-fl oz/100–150 ml capacity) in the refrigerator to chill.
Put the espresso, cardamom seeds, and chocolate pieces into a heatproof bowl and set over a saucepan of barely simmering water. Make sure the bottom of the bowl is not touching the water. Stir frequently until the chocolate is almost melted, then take the pan off the heat and continue to stir until the chocolate is completely melted (the rest will melt with the residual heat). Set aside to cool.
Using an electric whisk, whisk the egg whites in a bowl until soft peaks form, then add the sugar and whisk on high speed until the mixture is glossy and holds its shape when you lift up the whisk.
Rinse and dry the whisk attachments, then whisk the egg yolks into the cooled chocolate mixture until fully incorporated. Fold a spoonful of the egg whites into the chocolate mixture to loosen, then fold in the rest of the whites until no white streaks are visible.
Spoon the mousse evenly into the chilled glasses and chill in the refrigerator for at least 3 hours or overnight, until set. Grate more chocolate over the top just before serving.