Dessert... Coffee... Dessert with coffee

What’s blogging done to me? Oh, my, oh my.
I never, I really mean NEVER, liked desserts with coffee flavour: cakes, creams, ice creams etc. I always wondered how people could find them tasty and enjoy. But, on the other hand, I love coffee, can’t live, can’t start my day without a cup of “black poison” as I call it.
And yet here I am, thanks to this blog, I guess, every day I get more courageous, ready to step out of box, out of my comfort zone, and not only, most of the time I’m enjoying it.
So was the case with this dessert.
The preparation time is a bit long because it has to rest between adding layers, but it is essentially very simple and doesn’t require great skills.
I was happy to find out that the coffee taste did not prevail over chocolate, it’s really mild. And the two creams work so wonderfully together.
The white part is very creamy and smooth, and the dark one is thick and rich and yet kind of fluffy, like mouse should be.
And, you’ll notice, there’s no sugar added.
Really perfect finish for your dinner, dessert and coffee all in one.
Make yourself comfortable, get yourself a spoon, take a look at your glass, just to admire it visually, and then start… close your eyes and switch off…
Ok, switch on… here’s the recipe, you have to prepare it first…




Black and white chocolate and coffee mousse

(2 servings):
100 g white chocolate
80 g dark chocolate (at least 60% cocoa)
1 dl heavy cream (divided)
1/2 small cup strong coffee (espresso or moka)
2 egg yolks

For the white mousse:
Chop or grate the white chocolate and put it in a small mixing bowl. Warm up half of the heavy cream (50 ml) and pour it over the chocolate. Stir or whisk until the chocolate’s melted and becomes smooth. Let it cool at room temperature and then pour about 2/3 into 2 small glasses forming a 2 cm layer in each. Put the covered glasses into fridge for 2 hours.

For the dark mousse:
Chop the dark chocolate and melt it in the microwave oven or in a double boiler, add the coffee and the egg yolks, one at a time, whisking until the mixture is smooth and homogeneous.
Whip the remaining 50 ml of cream until firm and stir it delicately into chocolate mixture.
Pour the dark mixture into glasses over the white mouse and let cool again. It should take less then the first part.

Complete the glasses with the remaining white mousse, and keep in the fridge until about 30 minutes before serving it.




Cosa dirvi? Sono troppo golosi questi bicchierini con due mousse cremose e gustose, e un leggero gusto di caffè nascosto nella mousse fondente. E devo anche aggiungere che io non amo per niente i dessert al caffè di qualsiasi tipo. Per me sono due categorie separate, ma questa volta ho fatto un'eccezione senza pentirmi.

Mousse bicolore al cioccolato e caffè

(per 2 persone)
100 g cioccolato bianco
80 g cioccolato fondente (minimo 60% cacao)
1 dl panna fresca
1/2 tazzina di caffè ristretto
2 tuorli

Per la mousse bianca, tritate il cioccolato bianco con un coltello e mettetelo in una ciotola. Versateci sopra 50 ml di panna calda e mescolate fino a ottenere un composto liscio e lucido. Lasciatelo raffreddare a temperatura ambiente e poi versate circa 2/3 del composto in 2 bicchieri formando uno strato di 2 cm. Mettete in frigo per due ore.
Per la mousse fondente, fate sciogliere il cioccolato a bagnomaria o nel forno a microonde. Aggiungete il caffè e i tuorli, uno alla volta mescolando con una frusta. Alla fine incorporate delicatamente 50 ml di panna montata a neve ferma.
Versate la mouse fondente nei bicchieri sopra la mousse bianca e metteteli di nuovo nel frigo.
Completate i bicchierini con la mousse bianca rimasta e tenete in frigo fino a 30 minuti prima di servire.




Kad sam vidjela da je Ljilja ovaj mjesec odabrala kavu kao temu ovomjesečne igre Ajme koliko nas je, mislila sam na trenutak da ću preskočiti, jer osim što volim piti kavu nisam ni najmanje ljubitelj kave u desertima. Onda sam pomislila, pa dobro pripremit ću neku kavu, Bečku, s karamelom ili ovako ili onako, ali sam odustala.
Razgledala sam dosta recepata, i na kraju odlučila da mi se ovaj mousse sviđa, i to jako.
Prvo onako vizualno, dvobojni efekt u čaši me odmah privukao, a onda sam rekla, pa ne može biti tako loše kad se kava pomiješa s čokoladom.
Isprobala i ostala oduševljena.
Bijela je krema tako divna i kremasta čak i nakon što se stisne u hladnjaku. Kad je još zagrabite zajedno s onom tamnom u sredini, čokolada i kava spojeni u krasnu pjenastu smjesu, užitak je kompletan. Svidjelo mi se to što se kava osjeti zbilja blago, ne nadjača čokoladu, nego je osjetite sasvim lagano u pozadini.

Dvobojni čokoladni mousse s kavom

(za 2 osobe)
100 g bijele čokolade
80 g tamne čokolade (najmanje 60% kakaa)
1 dl slatkog vrhnja
1/2 šalice jake kave (espresso ili moka)
2 žumanjka

Bijeli mousse: Sitno narežite bijelu čokoladu i stavite u zdjelicu. Zagrijte 50 ml vrhnja, prelijte preko čokolade i miješajte dok se čokolada ne otopi i smjesa postane glatka i sjajna.
Ulijte otprilike 2/3 smjese u 2 manje staklene čaše da bude u sloju od oko 2 cm. Pokrijte čaše i držite 2 sata u hladnjaku da se krema stvrdne.
Tamni mousse: Nasjeckajte tamnu čokoladu i otopite je na pari ili u mikrovalnoj. U toplu čokoladu umiješajte kavu i jedan po jedan žumanjak, miješajte ručnom žicom dok ne dobijete ujednačenu smjesu. Umutite čvrst šlag od preostalih 50 ml vrhnja i nježno miješajući dodajte smjesi od čokolade, kave i žumanjaka.
Ulijte tamnu smjesu preko svijetle, opet pokrijte i hladite dok se mousse ne ščvrsne.
Ulijte ostatak svijetlog moussea preko tamnog i držite u hladnjaku do posluživanja.