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    Chocolate Mousse

    DIFFICULTY
    3H30m

    It is a well-known fact that chocolate mousse is the perfect companion for coffee cream.
    Ingredients
    • 5 Espressos
    • 8.8 oz 70% cocoa dark chocolate
    • 3.4 fl oz whipping cream
    • 2 pears
    • 7.1 oz mascarpone
    • 4 large eggs
    • 1.8 oz sugar
    • leaves from seasonal herbs salt
    Preparation
    Chocolate mousse

    Cut the chocolate into small pieces. Melt the chocolate in a large bowl in a water bath with boiling water. Once dissolved, add the whipping cream and stir. Break the eggs and separate the egg whites from the yolks. In a bowl, whisk the egg whites to stiff peaks. Pour the egg yolks into the chocolate, keeping the mixture fluffy and smooth, without any lumps. Start by gently folding in 1/3 of the stiff egg whites, followed by the remaining 2/3. Transfer the mixture into a piping bag (if you don’t have one, use a freezer bag) and then fill the glasses with the mousse (about 2/3 of the glass). Place it in the refrigerator for at least 1 1/2 hours.

    The coffee cream

    Take a mixing bowl and stir the sugar into the mascarpone. Add 2 previously cooled Lavazza A Modo Mio espressos and mix. Sprinkle with a few pinches of ground coffee from the Espresso Divino Selection. Transfer the mixture into a piping bag and squeeze it into the cups to a depth of about 1 cm above the chocolate mousse. Place in the refrigerator to rest. Peel the pears and cut them into 8 slices. Pour the remaining 2 espressos into a hot pan and cook with the pears for about 3 minutes per side. Sprinkle with a little sugar and a pinch of salt and then allow them to cool. Depending on the season, replace the pears with citrus or red fruits.

    The presentation

    Remove the dessert glasses from the refrigerator and add the pears. To add extra flavor to the chocolate and coffee mousse, decorate with some seasonal herb leaves.

    Method

    FOR THE CHOCOLATE MOUSSE

    Melt the chocolate in a large bowl in a water bath with boiling water. Once dissolved, add the whipping cream and stir. Break the eggs and separate the egg whites from the yolks. In a bowl, whisk the egg whites to stiff peaks. Pour the egg yolks into the chocolate, keeping the mixture fluffy and smooth, without lumps. Start by gently folding in 1/3 of the stiff egg whites, followed by the remaining 2/3. 

    Transfer the mixture into a piping bag (if you don’t have one, use a freezer bag) and then fill the glasses with the mousse (about 2/3 of the glass). Place it in the refrigerator for at least 1 1/2 hours.

     

    FOR THE COFFEE CREAM

    Take a mixing bowl and stir the sugar into the mascarpone. Add 2 previously cooled espressos and mix. Sprinkle with a few pinches of ground coffee from the espresso.

    Transfer the mixture into a piping bag and squeeze it into the cups to a depth of about 0 25⁄64 in above the chocolate mousse. Leave in the refrigerator.

    Peel the pears and cut them into 8 slices. Pour the remaining 2 espressos into a hot pan and cook with the pears for about 3 minutes per side. Sprinkle with a little sugar and a pinch of salt and then allow them to cool. Depending on the season, replace the pears with citrus or red fruits.

     

     

    Presentation

    Remove the dessert glasses from the refrigerator and add the pears. To add extra flavor to the chocolate and coffee mousse, decorate with some seasonal herb leaves.

     

    The ideal coffee for this recipe

    Perfetto

    Dark and velvety

    Perfetto has a full flavor with persistent caramelized notes. It is roasted longer to produce a "perfect" and characteristically Italian dark and full-bodied taste. The ideal choice for those who love bold coffee with caramel tasting notes.

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