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Kane
Espresso mousse with chocolate wafers
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).
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Ingredients
Directions
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Roast the almond shavings golden brown in a dry frying pan and let cool.
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Soak the gelatine for 5 minutes in a bowl with plenty of cold water.
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Heat 4 tbsp of coffee in a saucepan.
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Squeeze the gelatine and dissolve in the hot coffee while stirring.
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Stir in the rest of the coffee and liqueur and let cool.
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Whisk in a bowl the whipped cream with icing sugar and fold in the coffee mixture.
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Allow the mousse to set in the refrigerator for 2 hours.
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Meanwhile, bring a pot with plenty of water to the boil.
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Put the chocolate in a smaller pan and hang this pan in the boiling water.
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Melt the chocolate while stirring, remove the pan from the water and then let it cool down while stirring.
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With the convex side of a spoon, spread the chocolate to 8 rounds of 7 cm and sprinkle the almond shavings over it.
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Let the chocolate wafers become hard and carefully remove the baking paper.
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Place a chocolate wafer on each plate.
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Using the ice-cream spoon, scoop 2 rolls of rollerpresses mousse onto the chocolate wafer and place the other chocolate wafer on top..
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Nutrition
570Calories
Sodium24% DV585mg
Fat63% DV41g
Protein10% DV5g
Carbs14% DV41g
Fiber36% DV9g
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