Toffee Mocha Mousse Cup

Overview

How classic is bitter coffee ice cream? And make people never tire of eating? Watching the bitter coffee in the freezer quickly reduce to nothing, I couldn't help but be a little shocked. Well, in order to cater to the bitter coffee, I quickly changed my goal and ordered a dish of Teacher Meng’s toffee mocha mousse. However, it is an incomplete version and the materials are not complete. As long as there is a main body, the combination can be changed as you like. While accessories can be the finishing touch, it never hurts to settle for second best. When making it, I am too lazy to use an electric egg beater and just use it manually. The advantage is that it takes less time to wash the egg head. Especially the little whipped cream for decoration at the end, the electric egg beater is a bit difficult to operate, and it doesn't take much work to beat it by hand.

Tags

• dessert
• children
• afternoon tea
• dinner with friends
• caramel almonds
• cocoa powder
• instant coffee powder
• whipping cream
• fine sugar
• gelatin tablets
• milk
• water

Ingredients

Steps

1. 1 Mousse ingredients

   

2. 2 Heat the milk in the microwave

   

3. 3 Pour in instant coffee powder and stir until dissolved

   

4. 4 Pour in cocoa powder

   

5. 5 Mix into a uniform paste

   

6. 6 Pour 60 grams of whipped cream into a bowl, put the insulated water on the stove, and heat over low heat

   

7. 7 Pour the fine sugar and water into the pot and heat over low heat

   

8. 8 The sugar liquid boils and gradually turns into a light brown color. Remove from the heat

   

9. 9 When the sugar liquid is slightly stable, slowly add the heated whipping cream and stir evenly

   

10. 10 Add mocha milk,

    

11. 11 Mix well

    

12. 12 Soak gelatine sheets in ice water until soft

    

13. 13 Remove and squeeze out the water

    

14. 14 Add toffee mocha liquid

    

15. 15 Stir until completely dissolved

    

16. 16 Whip 150 grams of whipping cream until it becomes thick and flowable

    

17. 17 Add to the mocha liquid in two batches

    

18. 18 Mix well

    

19. 19 Pour into a cup, very full, and refrigerate until solidified

    

20. 20 Prepare decoration materials

    

21. 21 Whip 15 grams of whipping cream until it maintains a texture

    

22. 22 Sift in cocoa powder

    

23. 23 Mix well

    

24. 24 Use a sharp-toothed nozzle to extrude patterns on the surface of the solidified mousse

    

25. 25 Garnish with a little caramelized almonds on top and that's it.