Coffee mousse with tahini chocolate sauce
General
Ingredients
For the mousse
- 1½ tbsp instant coffee powder- (not granules)
- 1½ tsp cocoa powder
- 1 tsp vanilla bean paste
- 2 egg whites
- 90ml maple syrup
- 280ml double cream- , chilled
- 50g roasted and salted mixed nuts- , roughly chopped
- 5 amaretti biscuits(the hard variety), roughly chopped
For the tahini chocolate sauce
- 90g tahini, very well stirred
- 60ml maple syrup
- 1½ tsp soy sauce
- 1½ tbsp cocoa powder
- ¾ tsp vanilla bean paste
- 2¼ tbsp water-
Procedure
- Put the first six mousse ingredients in the bowl of a stand mixer and, on a medium-high to high speed, whip to medium-soft peaks, which should take roughly two and a half to three minutes. (Alternatively, whisk by hand for five to 10 minutes, until the mix is the desired consistency.)
- In a small bowl, whisk all the sauce ingredients until smooth.
- Divide the mousse between six bowls, then drizzle over some of the chocolate sauce. Finish with a scattering of nuts and amaretti, and serve.