Recipe No.1: chocolate, espresso and amaretto mousse
This is our first recipe in a series by the food writer, Kristen Frederickson, that highlights how coffee can be used in cooking to improve your culinary dishes. Of course, we recommend using speciality coffee for a real flavour experience.
2oz/60g amaretto biscuits (approximately 12), crushed
1tbsp salted butter
1tbsp espresso coffee
1tbsp amaretto liqueur
4 eggs, separated
1¼ cups/300ml double cream
In a large attractive serving bowl, or in individual dessert dishes, scatter half the biscuit crumbs. Melt the chocolate in a bowl placed over simmering water, then stir in the butter, coffee and amaretto. Set aside to cool.
Whisk the egg whites with an electric mixer, or by hand, until stiff. Set aside. Whisk the egg yolks and sugar together until pale, thickened, creamy and about doubled in volume, and set aside. Whip the cream until just whipped.
Fold the egg whites into the chocolate mixture, then fold in the yolk mixture, followed by the whipped cream. Pour into serving dish(es) and scatter remaining biscuits on top. Refrigerate for at least 8 hours or overnight. Serve with fresh berries and more whipped cream if liked. A small glass of espresso or amaretto on the side would be lovely as well.
Kristen is a former art historian and gallerist from New York City, but she's lived in London for 12 years and is a happy dual citizen. She has been a food writer for a decade, contributing to projects like Hand-Picked Nation online and the boutique magazine Vintage. She published her first cookbook, 'Tonight at 7.30,' three years ago and is at work on Volume Two as we speak.