Mocha mousse
Recipe · Desserts
Ingredients
6 dessert glasses
- 6 eggs
- 325 ml whipping cream
- 15 grams SteviJa Zoetpoeder®
- 2 dl strong coffee
- 1 sachet agar-agar
- 50 grams chopped hazelnuts (unsalted)
- 2 tablespoons coffee liqueur or whisky
- 10 grams SteviJa Kristal®
Preparation
Separate the egg whites from the yolks and whisk the egg whites until stiff in a thoroughly grease-free bowl. Then whip the cream with the Zoetpoeder in another bowl.
In a small pan, bring the coffee and the agar-agar to the boil, stirring all the time. Let the mixture simmer gently for 2 minutes and take the pan off the heat.
Fold the egg whites and 200 grams of the whipped cream together. Carefully pour in the coffee liqueur and stir everything into a light, airy mixture.
Fill the glasses with the mocha mousse and leave to set in the fridge for about 2 hours. Toast the hazelnuts with the Kristal in a hot frying pan and garnish the mousse with the hazelnuts and the remaining whipped cream.