For me, there is always an excuse to put coffee in my desserts. The day before yesterday, I was taking watch of the barista at Starbucks while he was making a cappuccino with such a dedication, and I was thinking of how similar this procedure is to the one I follow when I prepare a dessert. It’s the attention to detail, to the proportions, to the flavors, to the odors, it’s the procedure in which all of your senses have to be in alert so that you’ll get the result needed. Drawing inspiration from this same barista, I came back home and I blended 2 capsules of Starbucks Espresso Roast with chocolate and caramel coming up with the “fullest” cappuccino mousse ever!
- 100 g couverture chocolate of fine quality
- 50 ml Starbucks Espresso Roast
- 30 g fresh butter
- 3 eggs
- 20 g sugar
- 20 ml salted caramel (click here to see recipe)
- 150 ml whipping cream
- In a bowl made of glass, put the chocolate (cut into pieces) and the butter, allowing them to melt inside a bain-marie by attaching the bowl inside a pot with simmering water without allowing it to make contact with the pot's bottom.
- Mix smoothly till they melt and then remove immediately from the heat.
- Separate egg whites from yolks.
- Using a mixer, beat the whites and gradually add the sugar. Keep on beating till you get a very thick meringue.
- Lightly beat 2 of the 3 egg yolks and add them to the tepid chocolate mix.
- Add 50 ml Starbucks Espresso Roast and mix till it becomes a smooth cream.
- When the mix starts to reach room temperature, add ⅓ of the meringue and blend with a rubber spatula so that the meringue becomes one with the cream.
- Add the rest of the meringue in three parts, mixing smoothly with a spatula so that the mix stays fluffy.
- Fill the glasses up and transfer the mousse to the fridge for 2 hours at least before serving.
- Garnish with whipping cream and, optionally, a touch of cinnamon.