4 egg yolks
2 tablespoons sugar
6 ounces of semi sweet chocolate (roughly chopped)
1/4 cup of heavy whipping cream
1 teaspoon vanilla extract
2 tablespoon of Lavazza Classico coffee
Pinch of salt
1 cup heavy cream
2 tablespoons sugar
1 tablespoon vanilla extract
Chill your bowl: To start your mousse, chill your bowl for the whipped cream. This could be either the bowl you will use a hand mixer for, or the bowl of the stand mixer, for 15-30 minutes (or longer).
Next, make your whipped cream: In that cold bowl, add in your heavy whipping cream, sugar and vanilla extract or whole vanilla bean. Whisk well until whipped cream is formed. You can whisk with your hands (takes longer and a lot of strength but totally do-able) or you can use a hand mixer, or a stand/electric mixer. Whisk until stiff peaks form, about 2-3 minutes in a stand mixer. Don’t over mix either! Once it’s done, set aside in the fridge until ready to use.
Get your double boiler ready: Place cold water in a deep pot and bring to a simmer. You want a pot big enough that a bowl can fit on top of it. Add enough water so that it doesn’t touch the mixing bowl when you add it in, add your mixing bowl on top of the water. Once it’s at a simmer, remove from heat. Add in your egg yolks and sugar in a large bowl (on top of the pot of water). Stir and whisk until a custard-like texture is formed. Next, add in your chopped chocolate and heavy cream. Place back on the fire on low heat. Stir gently with a spatula until your chocolate is melted and creamy throughout.
Finish your coffee chocolate mixture: Remove from the heat, add in your vanilla, coffee and a pinch of salt, stir to combine. Set aside to cool a tad, but not to get cold or else it will harden – about 5 minutes.
Fold in your cream with a spatula: Take your whipped cream out of the fridge, and reserve 1/2 cup of it for the garnish/topping. Take the remaining whipped cream, and fold it gently into the bowl of your melted chocolate coffee mixture. Fold until all the streaks are gone, and the color is all one light brown tint, with the cream fully incorporated. Fold in an infinity, eight shape and don’t whisk in a circle. Do this gently and be careful not to over whisk.
Chill and serve: Pour this mixture in cups of your choice, and chill in the refrigerator for starting at 3 hours-overnight. When it’s all set, top with your remaining whipped cream, any chocolate shavings (optional), and a couple coffee beans.
Chocolate Coffee Mousse with Lavazza Classico Whole Bean was created by Lindsey Baruch.
Here you can find the video #LavazzaLove