Ingredients :-
300ml thickened cream
¾ cup (180ml) milk
¼ cup (55g) caster sugar
½ cup (125ml) strong espresso coffee
2 teaspoons powdered gelatine
16 chocolate-coated coffee beans (available at Cocoa Boutique stores, cocoaboutique.com.my)
White chocolate mousse
¾ cup (180ml) thickened cream
120g white chocolate, grated
2 eggs, separated
1 tablespoon sugar
1. Combine cream, milk, sugar and coffee in a small saucepan and heat until almost boiling. Sprinkle gelatine over the top, whisking lightly to combine and dissolve the gelatine. Strain the coffee mixture into 8 individual glass ramekins or glass coffee cups until half full. Place on a tray and refrigerate until set.
2. To make White Chocolate Mousse, heat cream in a small saucepan until it just comes to the boil, remove from heat. Add chocolate and whisk until melted. Whisk egg yolks and sugar in a medium bowl until combined.
3. Gradually whisk the hot cream mixture into the egg mixture. Refrigerate unti cold and lightly set, stirring occasionally. Whisk egg whites in a clean small bowl with electric mixer until soft peaks form; fold into the white chocolate mixture.
4. Spoon White Chocolate Mousse over the coffee mixture of glasses, refrigerate until ready to serve.
5. To serve, top with chocolate-coated coffee beans.
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