Gordon Ramsay's coffee and chocolate mousse cups / Christmas lunch
This easy but fab recipe is from Gordon Ramsay's Sunday Lunch (Quadrille, £19.99). “It's a delicious, no-bake mocha dessert that uses mascarpone rather than eggs as a base for the mousse. Do make the espresso strong – the coffee flavour needs to hold up against the chocolate. If you don't have an espresso maker, get a double espresso takeaway from your nearest coffee shop!”
GET AHEAD If you want to make this in advance, keep in the fridge before adding the whipped cream, grated chocolate and crushed amaretti. Then take out of the fridge at least 30 minutes before serving to bring them up to room temperature.
Preparation time: 15 minutes Serves 4
100g (3½oz) good quality dark chocolate (about 60 to 65 per cent cocoa solids)
125g (4½oz) mascarpone
2tbsp icing sugar
4tbsp strong espresso coffee, cooled
150ml (¼pt) double cream
To finish
4tbsp double cream
a little dark grated chocolate
few amaretti biscuits, crushed
You will need: 4 cappuccino cups or ramekins
1 Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.
2 Using a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and melted chocolate.
3 In another bowl, whip the double cream until soft peaks form. Fold the cream into the mocha mixture until well combined and spoon into cappuccino cups or ramekins. Lightly whip the double cream until thick and swirl it over the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.
Per serving: 543cals, 47g fat, 30g saturated fat, 26g carbohydrate
See a full index of Recipes or discuss similar topics on our forum
