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Ingredients
- Cornflake crisps:
- 150 g dark chocolate
- 50 g unsalted butter
- 2 tbs instant coffee, dissolve din 2 tbs boiling water
- 1 tbs coffee liquor
- 3 large eggs, separated
- 1 cup cream
- 1 tbs honey
- mint sprigs and strawberries, to serve
- 3 tbs Nutella
- 100 g white chocolate, chopped
- 1 1/2 cups cornflakes, crumbled
Details
Servings 6
Preparation
Step 1
Place chocolate, butter, and coffee in a heatproof bowl over a pan of simmering water and stir until chocolate is just melted. Remove bowl from pan and stir in liqueur. Transfer to a large mixing bowl and leave to cool to body temperature.
In a clean, dry bowl, use beater to whisk the egg whites for 3-5 minutes until soft peaks form. Whip the cream to soft peaks in a separate bowl, keep chilled.
When chocolate is cool enough, stir in yolks and honey. Gently fold in a third of the cream. Gently fold in half the eggwhite, keeping as much air in the mixture as possible. Fold in remaining eggwhite mixture followed by remaining cream.
Divide mousse among six 1 cup glasses and chill for 4-6 hours to set.
For crisps, put Nutella and chocolate in a heatproof bowl over a pan of simmering water and stir until chocolate melts. Remove bowl from pan. Stir in cornflakes. Pour mixture into a 30cm sheet of parchment paper, top with another sheet, then use a rolling pin to roll out 2-3mm thick. Place on a tray in fridge to harden for at least 2 hours. Drizzle with white chocolate and let harden again. Break into shards.
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