Dessert recipesRecipesSummer recipesCoffee mousse with Vicenzovo and coconut

Level: medium

Preparation: 30 minutes

Cooking: 3 minutes

Servings: 4 people

Author: Matilde Vicenzi

Ingredients for the mousse
  • 10.5 oz white chocolate
  • 0.2 cup coffee
  • 2 egg yolks
  • 4 Vicenzovo Ladyfingers
  • 0.7 oz grated dried coconut
Ingredients for the baskets
  • 1/2 stick melted butter
  • 1.7 oz all-purpose white flour
  • 1.7 oz powdered sugar
  • 1 egg white
Preparation
  1. Blend the basket ingredients until you obtain a dense and uniform mixture. 
  2. Use a spoon and spread it on a baking tray by dividing it into 4 circles, each one of 3,9 inches in diameter.
  3. Bake in the oven at 392° F for 3 minutes. Take them out of the oven and turn them over on 4 coffee cups so that they take the shape of a basket.
  4. Melt the chopped chocolate in a bain-marie with coffee. 
  5. Meanwhile, beat the egg yolks. 
  6. Once the chocolate has melted down completely, add the beaten egg yolks and amalgamate until you will obtain a dense and creamy mixture. 
  7. Stuff the 4 baskets with the cream and decorate with 1 Vicenzovo ladyfinger cut in half and grated coconut.

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