Starlit Mocha Mousse in Chocolate Cocoa Cups

Allergens

Dairy, Soy (in biscuits), Nuts (potential in biscuits)

Ingredients

• 3 oz dark chocolate 1/4 cup unsalted butter 1 cup heavy cream 2 tbsp instant espresso powder 2 tbsp granulated sugar 2 tsp vanilla extract 1 pinch sea salt 1/2 cup crushed gluten
• free biscuits, for serving

Instructions

1. Melt the dark chocolate and butter in a double boiler or microwave until smooth. Set aside to cool slightly.
2. In a separate bowl, whip heavy cream until soft peaks form.
3. In another bowl, dissolve instant espresso powder into 1/4 cup hot water and add sugar, vanilla extract, and a pinch of sea salt. Stir well.
4. Combine cooled chocolate mixture with the coffee mixture, folding gently until fully incorporated.
5. Gently fold in half of the whipped cream to lighten the mixture. Fold in remaining cream until smooth and fluffy.
6. Divide mousse evenly into two dessert cups or glasses, smoothing the tops.
7. Chill for at least 2 hours or until set.
8. Before serving, crush gluten free biscuits and spread a layer on the bottom of each dish.
9. Top with a dusting of cocoa powder and a sprinkle of star shaped sugar crystals.

Chef’s Insight

The key to perfect mousse is whipping cream until it holds its shape but still has a soft, velvety texture.

Notes

This recipe is for those who crave a touch of elegance and an indulgent treat that is also gluten-free.