Mocha Milk Chocolate Mouse

For those who love milk chocolate this is a treat and a bit of light relief from the more usual dark chocolate without any loss of chocolate sensation because coffee mysteriously intensifies the flavour.  

 In this mousse cream swirls into the chocolate giving a marbled effect so no decoration is really necessary, but a handful of raspberries or strawberries on warm Summer days never goes amiss - and, as far as I am concerned, any excuse to bring a chocolate flake into the equation should not be missed.  The mousse itself is fairly firm.

Ingredients:

3 tsps. Gold Blend or other good quality coffee granules

250g milk chocolate (I used Green & Black, 37%)

2 tbsps. Brandy or Tia Maria (or water)

375ml double cream

Enough for about 6 small pots or ramekins

Method:

  • Dissolve the coffee in 2 tablespoons of hot water

  • Melt the chocolate in a bowl suspended over a pan of hot water

  • Whisk the cream to soft peaks

  • Add the coffee to the chocolate

  • Stir the brandy/Tia Maria/water into the chocolate

  • Stir a spoonful or two of the cream into the chocolate to loosen the mixture

  • Swirl in the rest of the cream, stopping before the white swirls disappear

  • Pour into small cups or little pots and put to set in the fridge.

Helpful Hints and Avoiding Stumbles

  • Milk chocolate melts really quickly and easily; too much heat will make it grainy so make sure the water in the saucepan doesn't touch the bowl of chocolate and that the saucepan is off the heat.

  • Stir the whipped cream into the chocolate whilst the chocolate is still warm

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