Brazilian Coffee Mousse with Dulce de Leche Fudge

Allergens

Dairy, Eggs

Ingredients

• 1/2 cup ground coffee
• 1/4 cup water
• 6 large egg yolks
• 1/3 cup granulated sugar
• 1 cup heavy cream
• 8 ounces white chocolate, chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons dulce de leche
• 1/2 cup crushed graham crackers

Instructions

1. In a small saucepan, combine coffee and water bring to a boil, then remove from heat and let steep for 5 minutes.
2. In a separate bowl, whisk together egg yolks and sugar until pale and thickened.
3. Gradually whisk in the coffee mixture into the egg yolk mixture, then return the combined mixture back to the saucepan.
4. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon (about 8 10 minutes). e) Remove from heat and whisk in white chocolate until fully melted and smooth. f) Stir in vanilla extract and salt. Let the mixture cool to room temperature. g) In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the coffee mixture until well combined. h) Divide half of the mousse between two serving glasses, then spread a layer of dulce de leche over each. Sprinkle crushed graham crackers on top. i) Top with remaining mousse and chill for at least 4 hours or overnight.

Chef’s Insight

The dulce de leche adds a touch of caramel richness to the coffee mousse, elevating it to new heights.

Notes

Chill the coffee mixture until it reaches room temperature before folding in the whipped cream to ensure a light, airy mousse texture.