All the Italian espresso lovers will love it even more in this mousse version: try this sweet, irresistible recipe.
1 cup of fresh liquid whipping cream
1 ½ cup of 75% dark chocolate
1 teaspoon of Italian espresso coffee powder
1 tablespoon of condensed milk
½ cup of whipped cream
whipped cream to decorate
Chop the chocolate and pour it into a bowl. In a saucepan, boil the fresh cream together with the coffee. Leave to infuse for about ten minutes, filter and boil again, adding the condensed milk. Still hot, pour it in the chocolate bowl.
Mix vigorously with a whisk until obtaining a smooth, silky and homogeneous ganache. In a container, whisk ½ cup of whipped cream with electric whips or planetary. Incorporate it, very gently with a spatula and in several stages, to the warm ganache with movements from bottom to top, to obtain a homogeneous mixture. Transfer everything into 4 glasses and let cool for at least 3 hours in the refrigerator, covering with food film. Just before serving, decorate with tufts of whipped cream and the chopped pistachios.
Photo Credit: © Reneè Kemps