Espresso And Chocolate Mousse
- 100g plus 1 tbsp gratedDark chocolate
- 50 gDlecta cooking cream
- 2 tbspInstant coffee
- 100g plus 20gDlecta whipping cream
- 4Canned cherries
Chop the dark chocolate into small pieces and keep aside.
Add a spoon of instant coffee powder to the chocolate.
Boil the cooking cream in a pan and pour over the chocolate immediately.
Stir to form a smooth sauce. Let it cool to room temperature.
Whip the whipping cream and fold all except 20g in the chocolate sauce.
Pour in individual glasses and keep in the refrigerator to set.
Serve chilled garnished with 20g whipped cream, cherries and grated chocolate.