Espresso mousse with chocolate wafers

Name: espresso mousse with chocolate wafers
Cook time: 25 min
Total time: 145 min
Yield: 4
Ingredients: 1 tray almond shavings 55 g; 4 leaves gelatin; 175 ml strong cold coffee; 2 el Coffee liquor liquor; 1 cup whipped cream 250 ml; 6 el powdered sugar; 150 g dark chocolate in pieces

A tasty recipe. The dessert contains the following ingredients: almond shavings (55 g), gelatine, strong cold coffee, coffee liqueur (liqueur), whipped cream (250 ml), powdered sugar and dark chocolate (in pieces).

Ingredients

Kitchen Stuff

baking paper
ice cream scoop

Directions

Roast the almond shavings golden brown in a dry frying pan and let cool.
Soak the gelatine for 5 minutes in a bowl with plenty of cold water.
Heat 4 tbsp of coffee in a saucepan.
Squeeze the gelatine and dissolve in the hot coffee while stirring.
Stir in the rest of the coffee and liqueur and let cool.
Whisk in a bowl the whipped cream with icing sugar and fold in the coffee mixture.
Allow the mousse to set in the refrigerator for 2 hours.
Meanwhile, bring a pot with plenty of water to the boil.
Put the chocolate in a smaller pan and hang this pan in the boiling water.
Melt the chocolate while stirring, remove the pan from the water and then let it cool down while stirring.
With the convex side of a spoon, spread the chocolate to 8 rounds of 7 cm and sprinkle the almond shavings over it.
Let the chocolate wafers become hard and carefully remove the baking paper.
Place a chocolate wafer on each plate.
Using the ice-cream spoon, scoop 2 rolls of rollerpresses mousse onto the chocolate wafer and place the other chocolate wafer on top..