This decadent Chocolate & Coffee Mousse is infused with Camp Chicory & Coffee Essence for a rich, velvety dessert, perfectly paired with crisp, heart-shaped mocha shortbread. Topped with fresh raspberries, it's an elegant treat ideal for dinner parties or special occasions.
Ingredients
For the shortbread
75g plain flour
25g caster sugar, plus extra for sprinkling
50g butter, cold and diced
1 tsp Camp Chicory & Coffee Essence
For the mousse:
125g plain chocolate, chopped
15g butter
3 tbsp Camp Chicory & Coffee Essence
3 medium eggs, separated
3 tbsp caster sugar
150ml double cream
Raspberries to serve
Preparation
Step 1
Preheat the oven to 180 °C, gas mark 4. Line a baking tray with baking parchment.
Step 2
To make the shortbread, place the flour and sugar in a large bowl. Add the butter and rub in with your fingertips to form breadcrumbs, add the Camp Coffee Essence and bring it all in together to form a dough. On a floured surface, roll the dough out and use a 7cm heart shape cutter to make 8 shortbreads. Place on the prepared tray, sprinkle with a little extra sugar and bake for 10-12 minutes until golden round the edges. Cool slightly before transferring to a cooling rack.
Step 3
Meanwhile, make the mousse. Place the chocolate, butter and Camp in a large bowl over a pan of simmering water until just melted. Allow to cool slightly. Whisk the egg whites to firm peaks and gradually whisk in the sugar until stiff and glossy.
Step 4
Whisk the cream to soft peaks and fold into the chocolate mixture along with the egg yolks. Gently fold in the whisked egg whites until evenly mixed. Spoon into 4 glasses or bowls and chill until set.
Step 5
Top with raspberries and serve with the shortbread hearts.
Cooks Tips!
Use milk or white chocolate as an alternative to plain. The mousse will keep for 2-3 days in the fridge and the shortbread in an airtight container.