Images and recipes from Sweet! Celebrations by Elise Strachan (Murdoch Books) $39.99
Caffe Latte Mousse Cups
Makes 10 Servings
1 tablespoon instant coffee
60 ml boiling water
100 g milk chocolate, chopped
600 ml thickened (whipping) cream
10 (90 ml capacity) espresso glasses
Coffee beans and cocoa powder
1 In a small bowl, stir the coffee and boiling water together until the coffee has dissolved. Refrigerate until cold.
2 Melt the milk chocolate with 60 ml of the cream and stir to form a ganache.
3 Using an electric mixer, whip the remaining cream until soft peaks start to form. Be careful not to overwhip. Set aside and refrigerate half of the whipped cream.
4 Using a spatula and large sweeping motions, gently fold the ganache and cooled coffee into the remaining whipped cream, until combined.
5 Divide the mousse mixture among the espresso glasses, leaving a 1 cm gap at the top of each glass. Refrigerate for 1 hour.
6 Once the mousse is set, spoon the reserved whipped cream on top, filling to just below the rim of each glass.
7 Decorate the top of the mousse with a coffee bean and a sprinkling of cocoa powder.