Mousse di Caffé e Cioccolato

• 6 servings
• 30 minutes to prepare

Instructions

*Image and recipe by Chef Maurizio of La Locanda

Method:

1. Prepare the freshly ground Italian coffee in a mug.
2. Pour the coffee into a saucepan, add the cardamom seeds and bring to the boil. Boil for 1 minute, then strain the coffee using a sieve to remove the seeds.
3. In a separate bowl whisk the double cream until thick.
4. In another separate bowl, beat together the egg yolks with the sugar. Keep whisking the egg, then pour in and continue until the mixture cools.
5. Add the Mascarpone into the bowl and blend together until the ingredients are combined. Then stir in the whipped cream carefully.
6. Pour into serving dishes e.g. ramekins or tall martini glasses and place in the fridge for at least 1 hour, until set.
7. Before serving, top with a generous amount of grated dark chocolate and serve chilled.

Chef Maurizio’s Tip:
This dessert can also be frozen for a semifreddo dolci.